You can’t argue with tender, moist, flavorful and stress-free. That sums up sous vide turkey thighs glazed with maple syrup, Balsamic, Dijon and orange zest.
There are people who don’t like dark turkey meat, but these turkey thighs might make you change your mind.
The soft tender meat emboldened by the glaze and sauce is simply delicious. I admit even I was surprised and I’m a dark meat lover.
Roasted turkey thighs or whole legs can be chewy, tough and stringy. The sous vide method creates a whole different universe for thighs. And the best part is they only take about 20 minutes of hands on time.
I have tried this recipe with bone-in turkey thighs. Taking out the bone before you start will make the cooking more even, make cutting the meat much easier, and make it look much better. Here’s a video on how to debone and turkey thigh. Or, ask your butcher to do it.
I have used an ‘oven’ type sous vide machine from Cedarlane Culinary that works great. But I have now switched to the Anova sous vide immersion circulator.
Turkey thigh confit cooked sous vide is the perfect way to make incredibly moist, tender and flavorful turkey thighs for your holiday meals. This unconventional technique yields amazingly succulent results every time.
Sous vide cooking involves vacuum sealing food in plastic bags, then immersing them in a precisely temperature controlled water bath. This low and slow cooking method allows you to achieve texture and doneness not easily attainable through conventional high heat roasting or braising
When it comes to turkey thighs, sous vide confit style cooking knocks it out of the park. Confit refers to the process of poaching meat in fat until tender. The end result is meat that is supremely moist, succulent and imbued with richness. Combine this method with precision temperature control of sous vide, and you’ve got incredibly luscious turkey thighs guaranteed to be a hit.
Here’s a step-by-step guide to sous vide turkey thigh confit perfection
Benefits of Sous Vide Turkey Thigh Confit
Cooking turkey thighs using the sous vide confit method has numerous advantages
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Super moist and tender meat: Sous vide’s low and slow cooking tenderizes the meat while retaining moisture. Confit-style poaching prevents drying out. The turkey is guaranteed to be succulent and pull-apart tender.
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Infused with flavorful richness: Poaching in duck or turkey fat permeates the meat with luxurious richness and savory depth of flavor.
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Fuss-free: Simply season, vacuum seal with fat and aromatics, then sous vide. No tedious turning or basting required.
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Safety: The precise temperature control of sous vide eliminates the risk of undercooked poultry. Longer cook times pasteurize the meat.
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Consistent results: Sous vide cooking ensures each thigh comes out perfectly cooked with zero guessing or monitoring required.
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Convenience: Turkey thighs can be cooked ahead days or weeks in advance. Simply reheat and crisp the skin before serving.
Step-By-Step Instructions
Follow these simple steps for foolproof sous vide turkey thigh confit:
Ingredients
- 4 turkey thighs, skin on and bone in
- 1 cup duck fat or turkey fat
- 4 sprigs thyme
- 4 sprigs rosemary
- 1 head garlic, halved crosswise
- Salt and pepper
Directions
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Season the turkey thighs generously with salt and pepper. Stuff the cavity with aromatics – thyme, rosemary and garlic.
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Vacuum seal the turkey thighs along with duck or turkey fat in bags. Ensure the thighs are fully submerged.
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Cook sous vide at 165°F for 18-24 hours. The extended cook time results in super tender meat.
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Chill the cooked thigh bags completely in an ice bath. Then refrigerate until ready to serve. They can keep for weeks.
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Reheat and crisp by baking at 450°F for 15-20 minutes right before serving. The skin becomes beautifully browned and crispy.
And that’s it! Juicy, tender and flavored turkey thigh confit ready to grace your holiday table.
Temperature and Time Recommendations
The magic of sous vide is in precise temperature control. Here are timing guidelines based on desired final texture:
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150°F for 12-18 hours – Firm yet tender and moist.
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160°F for 18-24 hours – Very tender and succulent. Meat pulls cleanly off the bone.
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165°F for 18-24 hours – Extremely tender and almost fall-off-the-bone. My recommendation.
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175°F for 12-18 hours – Fall-off-the-bone tender but can become mushy.
I find 165°F for 18-24 hours yields the best texture – incredibly moist and tender but not overly soft. Feel free to experiment to find your preference.
Handy Tips
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Tie the thighs for a more compact shape to fit better in bags. This also allows for easier portioning.
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Use an immersion circulator and vacuum sealer for best results. But ziploc bags and a large pot will also work.
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Pre-sear the thighs for more flavor, but not necessary. Post-sear is still needed to crisp the skin.
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For more richness, use foie gras fat instead of duck or turkey fat.
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Thighs can be refrigerated in bags for weeks. Freeze for even longer storage.
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Besides baking, thighs can also be pan seared, broiled or grilled after sous vide.
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Serve thighs as is or pull off the meat for tacos, sandwiches, salads, pasta, etc.
##Make Ahead and Storage Tips
One of the biggest advantages of sous vide is the ability to cook food ahead then just reheat and serve. Here are some storage tips:
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After cooking, ice bath chill the bags completely before refrigerating.
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Refrigerate the sealed thyme-rosemary turkey thigh bags for up to 2 weeks.
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For longer storage, freeze bags for up to 2-3 months. Thaw overnight in fridge before reheating.
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Once reheated, leftover thigh meat will keep refrigerated for 3-4 days.
More Delicious Ways to Enjoy Sous Vide Turkey
If turkey thigh confit isn’t your thing, here are some other sensational ways to savor sous vide turkey:
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Sous vide turkey breast – Super moist and tender turkey breast perfect for sandwiches.
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Sous vide turkey porchetta – Crispy, juicy and stuffed turkey breast rotisserie style.
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Sous vide turkey legs – Fall-off-the-bone tender, flavorful turkey legs.
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Sous vide turkey drums – Smoky and succulent turkey drums.
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Sous vide turkey wings – Braise-like texture with crispy skin. Great in soups.
So embrace sous vide for your next holiday turkey! Juicy guaranteed perfection with minimal effort. Your guests will be amazed and delighted.
What to serve with sous vide turkey thighs
If you’re hosting a Thanksgiving dinner, check out our 44 Thanksgiving side dishes – some traditional, some not.
Cooking time and temperature
I choose a cooking temperature of 150F/65.6C for tender, moist thighs.
Cook for minimum 2 1/2 hours and a maximum of 4 1/2 hours. (If thighs are fairly large, I cook them for 3 1/2 to 4 hours).
How to Make Turkey Confit with Citrus Mustard Sauce
FAQ
How long to sous vide bone-in turkey thighs?
Can you use a sous vide to confit?
What temperature should turkey thighs be serious eats?
What is the best temperature for turkey sous vide?
Can You sous vide turkey legs?
Yes, you can cook turkey legs using the sous vide method. 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 long to cook turkey thighs in sous vide?
You can sous vide turkey thighs for between 3 hours and 6 hours, depending on your preferred texture. Cooking at 150F requires additional finishing. The cooking time may be longer if you are cooking turkey legs and thighs together.
How to cook chicken thighs in a sous vide?
To cook chicken thighs in a sous vide, submerge the sous vide bag into the water bath and cook the thighs at 150F (65C) for 2.5-4.5 hours. Make the glaze with maple syrup, orange juice, balsamic vinegar, Dijon and rosemary. Use half of it to glaze the cooked thighs, and save the other half to make a sauce if desired. Remove the cooked thighs, pat them dry well with paper towels.
How do you prepare Turkey for sous vide?
To prepare a turkey for sous vide cooking, fill a large pot, container, or sous vide machine with water as per the manufacturer’s instructions and set the temperature of the immersion circulator (or sous vide ‘oven’) to 150F/65.6C. Then, in a small bowl, mix oil and poultry seasoning.
How do you seal turkey legs?
To seal a turkey leg for sous vide cooking, season the legs all over with salt and pepper and place thyme sprigs on the bottom sides. Then, place each leg into a separate vacuum bag and seal according to the vacuum-sealer manufacturer’s instructions. Alternatively, seal the legs in two 1-gallon zipper-lock bags using the water displacement method.
What is a sous vide Turkey Leg?
Sous vide is a French cooking term that means ‘under vacuum’. When the holiday season is upon us, turkey is a meat that is enjoyed often. A sous vide turkey leg is a way to cook a turkey leg using this method.