You can’t argue with tender, moist, flavorful and stress-free. That’s it for the turkey thighs cooked sous vide and glazed with orange zest, maple syrup, and balsamic vinegar.
I understand that many people are skeptical about turkey dark meat, but after tasting these turkey thighs, you might be persuaded otherwise.
It tastes so good, the soft, tender meat bolded by the sauce and glaze. I’ll admit that even as a lover of dark meat, I was taken aback.
Tough, stringy, and chewy turkey thighs or legs can be roasted. For thighs, the sous vide method opens up a whole new world. The best thing is that they only require 20 minutes of hands-on time.
I have tried this recipe with bone-in turkey thighs. For more consistent cooking, incredibly simple slicing, and an improved presentation, I suggest removing the bone before you begin. Here’s a video on how to debone and turkey thigh. Or, ask your butcher to do it.
I’ve used a fantastic sous vide “oven” machine from Cedarlane Culinary. However, I’ve since moved to the Anova immersion circulator for sous vide.
Are you searching for a mouthwatering and hassle-free way to prepare turkey thighs? Look no further than sous vide turkey thigh confit! This culinary technique promises juicy, flavorful, and fall-off-the-bone tender turkey, perfect for any occasion.
This guide combines the best aspects of two renowned recipes – the Sous Vide Turkey Legs recipe from Serious Eats and the Glazed Sous Vide Turkey Thighs recipe from Two Kooks in the Kitchen – to provide you with the ultimate sous vide turkey thigh confit experience.
Choosing the Optimal Time and Temperature
The ideal time and temperature for sous vide turkey thigh confit depend on your desired texture and tenderness Here’s a breakdown of the possibilities:
Temperature:
- 140°F (60°C): This temperature yields firm yet tender turkey with a slightly pink center. It’s a non-traditional texture, but still delicious.
- 150°F (65.6°C): This is the recommended temperature for most people, as it produces moist and tender turkey with no pinkness. The meat pulls off the bone easily but remains intact for handling and searing.
- 160°F (71.1°C): At this temperature, the turkey becomes very tender and falls off the bone. However, it may be slightly more delicate and prone to breaking.
- 170°F (76.7°C): This temperature produces exceptionally tender turkey, reminiscent of traditional roast turkey. However, it can dry out the meat if cooked for too long.
Time:
- 24-36 hours: This is the recommended time range for most temperatures, ensuring optimal tenderness and flavor.
Skip the Cure for Convenience
Curing, or salting the meat before cooking, is often recommended for confit recipes. However, both recipes we’ve reviewed suggest that curing makes little difference in the final product, especially with longer cooking times So, feel free to skip this step for convenience.
Pre-Sear for Enhanced Flavor and Texture (Optional)
Pre-searing the turkey thighs before sous vide cooking is optional. While it doesn’t significantly impact the flavor, it can help develop a more intense crust and browning. Additionally, pre-searing may help reduce the “funky” odor sometimes associated with sous vide cooking at lower temperatures.
Finishing Touches: Browning and Serving
After sous vide cooking, pat the turkey thighs dry and sear them in a hot pan or broil them in the oven until golden brown and crispy. This final step adds a beautiful presentation and enhances the flavor.
Recipe Summary
Here’s a summary of the key steps for making sous vide turkey thigh confit:
- Season the turkey thighs with salt and pepper.
- Place them in vacuum bags or zipper-lock bags using the water displacement method.
- Set the sous vide temperature to your desired level (150°F recommended).
- Cook for 24-30 hours.
- Remove the turkey thighs from the bags and pat them dry.
- Sear or broil the turkey thighs until golden brown and crispy.
- Serve immediately or store in the refrigerator for later use.
Additional Tips and Variations
- Use a flavorful glaze like the one from the Two Kooks recipe to enhance the taste of your turkey thighs.
- Add herbs and spices to the bag before cooking for additional flavor.
- Pair your turkey thighs with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
- Experiment with different cooking times and temperatures to find your perfect texture.
Sous vide turkey thigh confit is a simple yet impressive dish that is sure to please your taste buds. With its juicy, flavorful, and tender texture, it’s a perfect choice for any meal.
By following these guidelines and incorporating your own creativity, you can create a delicious and memorable sous vide turkey thigh confit experience.
Step by step instructions
We’ve been experimenting with sous vide for several years. Our post on Best Sous Vide Recipes includes:
- great sous vide recipes,
- tips on do’s and dont’s of sous vide cooking, and
- links to temperature and time charts created by experts; these are the gold standard for sous vide cooking.
- To prepare in advance: Before cooking, vacuum seal the thighs (or place them in a zippered sealed bag) and refrigerate for a few days.
- To cook ahead of time on the same day: You can use sous vide (or just keep the sealed bags in the water for an additional 30 to 60 minutes) Glaze and broil the cooked thighs just before serving.
- If you want to prepare it a few days in advance, sous vide the turkey, let it cool in an ice water bath for ten to fifteen minutes, and then store the bag in the refrigerator. Place the turkey in a water bath set at 140°F/60°C for 45 to 60 minutes to reheat it. Then pat dry and sear if desired.
Cooking time and temperature
I choose a cooking temperature of 150F/65. 6C for tender, moist thighs.
Cook for at least 2 and a half hours and up to 4 and a half hours. (I cook thighs for 3 1/2 to 4 hours if they are fairly large.)
The Best Turkey You’ll Ever Eat (With Make-Ahead Potential): Turkey Confit | What’s Eating Dan
FAQ
How long does it take to sous vide turkey legs?
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Temperature
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Time
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Result
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170°F (76.7°C)
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8 to 36 hours
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Exceptionally tender, reminiscent of traditional roast turkey. At about 20 hours, the meat became dry and chalky. At 8 hours, the meat was more moist, but still drier than all other samples.
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Can you overcook turkey in a sous vide?
What temperature is sous vide turkey dark meat?
Do turkey thighs cook faster than breast?
How long to sous vide turkey thighs?
The best time and temperature to sous vide turkey thighs will depend on how you like the texture of your meat. If you use a finishing method, you’ll want to cook at 150F. You can sous vide turkey thighs anywhere from 3 hours to 6 hours. You may need more cooking time if you are cooking the turkey legs and thighs together.
Can You sous vide turkey legs?
This recipe can easily be scaled up or down for any number of turkey legs you want to make. Sous vide turkey legs can be refrigerated in their sealed bag for up to one week. Thanks to sous vide these juicy turkey legs are ready to eat mere minutes after they’re done cooking.
How do you prepare Turkey for sous vide?
PREPARE SOUS VIDE BATH: Fill water in a large pot, container or sous vide machine as per manufacturers instructions. Set the temperature of immersion circulator (or sous vide ‘oven’) to 150F/65.6C and allow water to heat to that temperature. PREPARE TURKEY FOR SOUS VIDE: Mix oil and poultry seasoning in a small bowl.
How to cook chicken thighs in a sous vide?
Submerge sous vide bag into water bath and cook thighs at 150F (65C) for 2.5-4.5 hours. Make the glaze with maple syrup, orange juice, balsamic vinegar, Dijon and rosemary. Half will be used to glaze the thighs, the other half to make a sauce if you like. Remove cooked thighs, pat dry well with paper towels.