Sous Vide Turkey times and temps?

Peter_102560

I am lookking for times and temps for my sous vide thanksgiving with my broken down bird.

1. breasts

2. thigs

3. legs

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tshewman

1. 62.5C 1.5 hrs(ish)

2. 65C (4-24 hrs) Confit for 24 hours is very nice

3. 65C

Karen_Taylor_Quinn_36329

Todd's suggestions should work great. Check this out for further reference, too: http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide. Turkey parts will work the same as chicken parts on this guide. Happy Thanksgiving!

Peter_102560

Thank you, one further question. Since the dark meat cooks at a higher temperature than the white meat, once the dark is done keep it in the water to hole the heat while the breast is cooking without degrading the dark meat?

tshewman

yes for this and many other dishes.

Peter_102560

Todd, Happy Thanksgiving but I still am a bit confused. Karen said to use the time and temperature guide that Chefsteps posted but the times are a bit off from yours mainly for the dark meat. Also should I take the bones out of the dark meat? thanks for the help

lucygp_126463

I still am a bit confused.

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