Turkey
Dark meat perfection for meal prep, soups, or shredded turkey tacos with smoky seasonings.
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Turkey legs and thighs are dark meat loaded with collagen, which is why they can be chewy when roasted quickly but incredible when given time. Sous vide makes them predictable: stay in the low‑150s for juicy, sliceable meat, or cook hotter for confit-style tenderness and fully pulled turkey. After the bath, a quick high-heat finish renders the skin and adds roasted flavor. Use this guide to match temperature + time to the texture you want for meal prep, soups, or tacos.
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150°–155°F
Juicy thighs that carve like roast chicken—ideal for plating or sandwiches.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Sliceable Dark Meat | 150°–155°F | 6–8 h | 16 h |
| Confit & Shreddable | 165°–167°F | 8–10 h | 20 h |
| Pulled Turkey | 175°–178°F | 10–12 h | 24 h |
Collagen breakdown drives cook time. Times shown are minimums for proper texture.
Want the full breakdown? Open the complete guide.
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