Back to Turkey
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Overview
Turkey legs and thighs need time for the dark meat to turn tender. Use the lower range for juicy slices or cook hotter for meat that pulls easily from the bone.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Sliceable Dark Meat | 150°–155°F | 6–8 hours |
| Confit & Shreddable | 165°–167°F | 8–10 hours |
| Pulled Turkey | 175°–178°F | 10–12 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°–155°FSliceable Dark Meat
- Juicy dark meat that stays firm enough to carve.
Best for
- Whole legs
- Turkey thighs
Notes
- Finish under a broiler or on a grill to crisp skin.
- Brush with herb butter before finishing for shine.
Tips
- Dry the skin thoroughly and broil on a rack so heat circulates and crisps all sides.
- Let the legs rest upright on a rack after broiling to keep skin from steaming.
- 165°–167°FConfit & Shreddable
- Soft meat that pulls easily from the bone.
Best for
- Holiday plates
Notes
- Shred hot, toss with bag juices, and broil for crispy bits.
- Mix with gravy for pulled-turkey sandwiches.
Tips
- Spread shredded turkey on a sheet pan before saucing for even crisping under the broiler.
- Portion into food-safe bags with a splash of defatted jus for freezer-friendly meals.
- 175°–178°FPulled Turkey
- Very tender turkey that shreds for sandwiches, pot pie, or tacos.
Best for
- Batch cooking
- Freezer meals
Notes
- Toss shredded meat with vinegar BBQ sauce and broil.
Tips
- Use bear claws or forks to shred while the meat is piping hot — cool meat resists shredding.
- Always toss with some cooking liquid or sauce before broiling to keep the strands juicy.
Get it ready
- Season the turkey legs or thighs with salt, pepper, herbs, and citrus if you like.
- Seal the pieces in food-safe bags.
- Keep the bags fully submerged for the long cook.
Finish and serve
- Take the turkey out of the bags and pat the skin completely dry.
- Broil, grill, or roast skin-side up until browned and crisp.
- Simmer the bag juices into gravy or glaze, then serve.
Useful tips
- Turkey legs are the dark-meat equivalent of chicken thighs — high collagen, high fat, and extremely forgiving. At 160°–165°F for 8–12 hours the connective tissue melts into the meat.
- The thick skin on turkey legs needs aggressive crisping. After the bath, broil for 6–8 minutes or deep fry for 3–4 minutes. The skin should be shattering crispy.
- For a renaissance faire leg, smoke the sous vide legs for 1–2 hours at 225°F after the bath. The bark builds on the already-tender meat.
- Anti-tip: do not cook turkey legs for less than 6 hours. The thick tendons and connective tissue need sustained heat to break down. Under 6 hours and you get tough, stringy meat regardless of temperature.
- Continue cooking as needed, then check every piece at 165°F in its thickest area with a food thermometer, avoiding bone. Continue cooking and recheck any piece below 165°F, then serve every piece immediately.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of turkey, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.