Dining and Cooking
Whole boneless turkey 5h at 153F enough?
In Sous Vide

Whole boneless turkey 5h at 153F enough?


Making this for dinner tomorrow. Trying 67c for 5 hours. I dont want the dark meat very tender. I want it to be like when its roasted. Some bite to it. Its a whole deboned 8.3lb bird with boneless legs and drummet part of the wing all there not just breasts. I did bone in legs 2 years ago but i forgot for how long. I think 4 hours or so. Hope this one turns out good.

by jonathanleejw

13 Comments

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  2. tetlee

    What’s that sausage? Thighs flattened and wrapped around a breast?

  3. ColoradoCattleCo

    First off… what the fuck is that?! A turkey log?!

    Secondly… yeah, 153 for 3 hours should be great for poultry.

  4. AnComApeMC69

    I just made a roulade from a fully deboned turkey breast following Kenji’s recipe for a “turchetta”. 3 hours @60C. Dried it with some paper towels and then let it air dry in the fridge for a few hours. Skin was super crispy and it was the juiciest turkey I’ve ever eaten.

    I feel like that’s too high of a temperature for the sous vide portion, but I also wasn’t cooking any dark meat.

  5. egg7808

    Personally I would have went much lower temperature like 135-7

  6. Maleficent-Bit1995

    I do chicken breast at 60c and comes up so tender and juicy it’s crazy.

  9. -Winosaur-

    I haven’t deboned the dark meat, but I usually do my turkey at 152 for 5-6 hours then finish under the broiler. It’s perfect for my family.

    You’ve inspired me to debone the dark meat. A mixed roll would be delicious.

  10. Shorts_at_Dinner

    Hold up, you cook in Celsius but weigh meat in pounds?

  11. Kesshh

    It’ll be cooked for sure. But dark meat and white meat cooks at different temperatures (my own preference anyway) so at 153F, the dark meat will be cooked but the white meat will turn to sawdust.