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Sous Vide Turkey Thighs is a flavorful idea that not only changes up the menu on Thanksgiving Day, but also works well for a weeknight dinner, where you can set and forget for essentially the entire day with no burning.
Here are some yummy sides to serve: Smothered Okra and Tomatoes, Corn Maque Choux, Boursin Mashed Potatoes, Sweet Potato Casserole, Southern Green Beans, and Hawaiian Dinner Rolls.
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Sous vide Thanksgiving turkey will capture your guests' attention when you mention your dinner menu for the holidays. Mainly because for the everyday home cook, searching for a sous vide recipe is like googling something in a foreign language.
However, in professional kitchens, the sous vide cooking method is a hallmark of elite cooking technique and professionalism. Now, it's time to bring this once foreign cooking method to the home cook, as several devices are available for purchase and use at home.
The benefits of sous vide cooking are many, but for this recipe, it ensures even cooking, eliminates the need for marinating, and guarantees juicy thighs. For my recipe, we're only focusing on turkey thighs, but if you have turkey legs, follow the same process for some succulent dark meat.
You'll need lemons, fresh herbs, poultry seasoning, Cajun seasoning, a stockpot, and a sous vide machine, and you'll be cooking like the pros!
Sous Vide Turkey Thighs Key Ingredients
Review the ingredient list to ensure you have all the necessary items to make flavorful turkey thighs.
Turkey Thighs
It should be easy to find turkey thighs in the fall, but the rest of the year, you may need to call around to source them. They'll more than likely come frozen, so check my notes on the safe way to thaw them.
Poultry Seasoning
This brings tons of flavor to roasted turkey during the holidays, thanks to thyme, sage, marjoram, rosemary, black pepper, and nutmeg.
Cajun Seasoning
I like to use my Savory low-sodium Cajun seasoning, but you can also use my homemade Creole seasoning.
Fresh Herbs
I always roast my turkey with fresh herbs, and my go-to blend is a poultry herb mix of sage, thyme, and rosemary; it adds so much flavor. Purchasing the bundle saves you money compared to buying each herb separately.
Lemon
Lemons add a lovely pop of flavor to these turkey thighs and also help tenderize the dark meat, which can take a while to break down during the long cooking time in the sous vide bath.
Sous Vide Machine (Immersion Circulator)
I personally use the Joules brand, but there are plenty of great sous vide machines on the market. What I love about Joules is the app—it makes cooking truly 'set it and forget it,' and even notifies you when your turkey is done. While it's an investment, it pays off in results. You'll also need a vacuum sealer to remove the air from your bags; the most common and reliable option is a Foodsaver.
Sous Vide Bag
These durable vacuum-sealed bags are designed for extended cooking times and maintaining food freshness. Unlike standard freezer bags, they're safe for both the fridge and freezer. Additionally, they're BPA-free and puncture-resistant, ensuring that even bone-in cuts stay securely sealed.
How to Make Sous Vide Turkey Thighs
Congrats on deciding to try the sous vide method for your turkey breast. Trust these steps and watch how simple your Thanksgiving meal prep will be once you start using this technique.
In a bowl, combine poultry seasoning, Cajun seasoning and salt. Then liberally season the turkey thighs on both sides. Place the thighs into a vacuum bag. Place two sprigs of fresh thyme, two rosemary sprigs, and two sage sprigs on top of the breast, and add lemon slices on top of the thighs. Then seal the vacuum bag or place it inside a freezer storage bag.
Heat a large pot of water with a sous vide machine, bring the water to 148°F (64.4°C), and place the vacuum bag in the water. Alternatively, slowly lower the storage bag into the water, allowing the water pressure to squeeze the air out until the seal forms above the waterline. Seal the bag closed and cook for 5 hours and 30 minutes.
Remove the lemons and herbs, saving any bag drippings for turkey gravy. Dry with paper towels on a baking sheet. Add oil, and place the turkey thighs skin-side down in a cast-iron skillet or heavy skillet.
Heat over medium heat and cook for 6-8 minutes, until the skin is golden brown and slightly crisp. Flip over, add butter. Once the butter has melted, baste the thighs and serve immediately with your favorite sides.
How To Store Leftovers
Sous vide turkey thighs can be prepared a week in advance and stored in the bag in the refrigerator. When you're ready to cook them, pat dry with paper towels to remove the congealed fat. Then, remove the herbs and lemon.
Store in a freezer-safe storage bag or sous vide bag for up to two months. Thaw for 24 hours before reheating.
To reheat the turkey thighs, preheat the oven to 450°F (230°C), then proceed with browning the skin. Place the turkey thighs in a baking dish or baking sheet lined with parchment paper or foil, and bake for 12 minutes, or until hot.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your turkey sous vide yields tender turkey every time.
- For a texture that allows for shredding the turkey meat, you'll need to cook it for 8-10 hours, depending on the size of the turkey thighs.
- This recipe works well with turkey legs and thighs, whether they are sold separately or as a drumstick.
- If you buy a frozen turkey, thaw it slowly in the refrigerator for 48 hours on a baking sheet lined with paper towels to catch any water. However, if you're in a rush, place the packaging in a large bowl or sink of warm water for 30 minutes, then drain and refill with cold water. It should be thawed in approximately one hour, depending on the number of pounds being thawed.
- You don't need a fancy sous vide container for your sous vide water bath. An 8-quart pot is all you need. Now, if you're cooking several breasts, I recommend using a roasting pot or a tall stockpot to ensure all the meat is submerged in water.
- Feel free to use oranges instead of lemons or a combination of both!
- This recipe ensures that the thighs are cooked to keep the turkey juicy and tender. However, it can be cooked for an additional 2 hours to ensure it's incredibly tender.
- My process for crispy skin is a technique that ensures even browning on the skin. Starting in a cold pan allows the skin to render and brown evenly in a matter of minutes, resulting in lovely, golden-brown skin.
- Save the juices in the bag to add to your skillet after you finish crisping up the skin to pick up the pan drippings and make a gravy.
- Some additional sides you can add to your Thanksgiving menu include Hawaiian rolls, dirty mashed potatoes, collard greens, pan dripping gravy, cornbread, cornbread dressing, and New Orleans Filé gumbo.
- If you cannot find a poultry herb bundle, you'll need to buy fresh rosemary, thyme, and sage.
- You can use a ziplock bag instead of a vacuum-sealed bag.
- Here are some additional sous vide recipes to try: turkey breast and jerk chicken.
FAQ
Here are readers' top questions about making Sous Vide Turkey Thighs at home.
How long to sous vide turkey thighs?
Sous vide turkey thighs generally take 4 to 6 hours to cook, depending on their size and whether they are bone-in or boneless. This slow, precise cooking ensures the meat becomes tender and juicy while staying fully cooked throughout.
How long to sous vide thighs?
For both chicken and turkey thighs, sous vide cooking usually ranges from 4 to 6 hours at the ideal temperature, allowing connective tissues to break down and resulting in tender, flavorful meat. Bone-in thighs may take slightly longer to cook than boneless thighs.
What temperature to cook turkey thighs?
The optimal temperature for sous vide turkey thighs is 165–170°F (74–77°C) for a traditional, fully opaque texture, or 150–160°F (65–71°C) for a slightly more tender and juicy finish. Holding the meat at these temperatures ensures it is safely pasteurized.
Is a turkey thigh done at 165°F or 180°F?
Turkey thighs reach a safe internal temperature of 165°F, as recommended by the USDA. Cooking to 180°Fwill also be safe, but results in meat that is firmer and more traditional in texture. Sous vide allows you to hit the perfect balance of tenderness and safety without overcooking.
What temperature to sous vide turkey thighs?
For tender and juicy sous vide turkey thighs, set your water bath to 165–170°F. This temperature range ensures the meat is fully cooked, safe to eat, and still moist. You can experiment with a slightly lower temperature for extra tenderness, but always account for the necessary time to pasteurize the meat safely.
More Turkey Recipes
If you love this recipe, try my other turkey recipes.
- Smothered Turkey Wings
- Turkey Meatballs and Spaghetti
- Smothered Turkey Necks
- How To Roast a Turkey Guide
- Curry Turkey Necks
- Oven Roasted Turkey Tenderloin
- Whole Roasted Cajun Turkey
Before You Begin
Before getting started, here are the steps I use to get organized.
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the turkey thighs on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the best sous vide turkey thighs you've ever made.
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📖 Recipe
Sous-Vide Turkey Thighs
Ingredients
- 3-4 lbs. turkey thighs bone-in skin-on, washed and dried
- 1 tablespoon poultry seasoning
- 1 tablespoon Savory Cajun seasoning or Creole seasoning
- 2 teaspoons kosher salt
- 1 fresh poultry herb bundle rosemary, sage and thyme
- ½ medium lemon sliced
- 2 tablespoons oil
- 2 tablespoons unsalted butter
Instructions
- In a bowl, combine poultry seasoning, Cajun seasoning, salt. Then liberally season the turkey thighs on both sides. Place the thighs into a vacuum bag. Place two sprigs of fresh thyme, two rosemary sprigs, and two sage sprigs on top of the breast, and add lemon slices on top of the thighs. Then seal the vacuum bag or place it inside a freezer storage bag.
- Heat a large pot of water with a sous vide machine, bring the water to 148°F (64.4°C), and place the vacuum bag in the water. Alternatively, slowly lower the storage bag into the water, allowing the water pressure to squeeze the air out until the seal forms above the waterline. Seal the bag closed and cook for 7 hours.
- Once the timer goes off, remove the turkey from the water bath and bag. Remove the lemons and herbs, saving any bag drippings for turkey gravy. Dry with paper towels on a baking sheet.
- Add oil, and place the turkey thighs skin-side down in a cast-iron skillet or heavy skillet. Heat over medium heat and cook for 6-8 minutes, until the skin is golden brown and slightly crisp. Flip over, add butter. Once the butter has melted, baste the thighs and serve immediately with your favorite side.
Notes
- For a texture that allows for shredding the turkey meat, you'll need to cook it for 8-10 hours, depending on the size of the turkey thighs.
- This recipe works well with turkey legs and thighs, whether they are sold separately or as a drumstick.
- If you buy a frozen turkey, thaw it slowly in the refrigerator for 48 hours on a baking sheet lined with paper towels to catch any water. However, if you're in a rush, place the packaging in a large bowl or sink of warm water for 30 minutes, then drain and refill with cold water. It should be thawed in approximately one hour, depending on the number of pounds being thawed.
- You don't need a fancy sous vide container for your sous vide water bath. An 8-quart pot is all you need. Now, if you're cooking several breasts, I recommend using a roasting pot or a tall stockpot to ensure all the meat is submerged in water.
- Feel free to use oranges instead of lemons or a combination of both!
- This recipe ensures that the thighs are cooked to keep the turkey juicy and tender. However, it can be cooked for an additional 2 hours to ensure it's incredibly tender.
- My process for crispy skin is a technique that ensures even browning on the skin. Starting in a cold pan allows the skin to render and brown evenly in a matter of minutes, resulting in lovely, golden-brown skin.
- Save the juices in the bag to add to your skillet after you finish crisping up the skin to pick up the pan drippings and make a gravy.
- Some additional sides you can add to your Thanksgiving menu include Hawaiian rolls, dirty mashed potatoes, collard greens, pan dripping gravy, cornbread, cornbread dressing, and New Orleans Filé gumbo.
- If you cannot find a poultry herb bundle, you'll need to buy fresh rosemary, thyme, and sage.
- If you use another brand of Cajun-Creole seasoning omit the salt. Majority store brought brands are high in sodium.
- You can use a ziplock bag instead of a vacuum-sealed bag.
- Here are some additional sous vide recipes to try: turkey breast and jerk chicken.
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