Sous Vide Turkey (by Parts) — 150°F, 2–2.5 hours | Dr. Terry Simpson

Sous Vide Turkey (by Parts) — 150°F, 2–2.5 hours

Even doneness, juicy meat, and crackly skin—without babysitting the oven. Break the bird into parts, cook precisely, finish hot.

Hands-on: ~30 min Cook: 2–2.5 hours @ 150°F Yield: 6–8 servings

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Jump to: Ingredients Method Why sous vide works Nutrition Med-Diet Points Temps & safety

Ingredients

Whole turkey or parts (breasts, thighs, drumsticks, wings)
Kosher salt & black pepper
Fresh thyme & sage + garlic — rolled into plastic-wrapped 1″ “herb plugs”
Duck fat or extra-virgin olive oil (small dab per bag)
Optional brine: 1 cup kosher salt + 1 cup brown sugar per gallon water, plus 1 qt apple cider (keep cold)

Break down: Ask your butcher to separate white and dark meat, or do it yourself. Save trim for stock.
Salt or brine: Prefer dry salting (6–24 h in the fridge) to dry the skin. If brining, keep everything cold.
Bag with aromatics: Season with pepper; add herb plugs and a dab of fat; seal.
Cook sous vide: 150°F / 65.6°C. Dark meat: ~2 h. Breasts: ~2–2.5 h. You can hold longer without drying out.
Dry & finish hot: Pat very dry. Roast parts on a high center rack ~15 min or pan-sear 60–90 sec/side for color/crisp skin.
Serve or save: Only finish what you’ll serve. Chill sealed extras in ice bath → fridge/freezer. Rewarm sealed at 140–145°F ~30 min; then sear to serve.

Precision = no overshoot: The bath holds your target temp, so the outside never overcooks while the center catches up.
Protein dynamics: In the 140–150°F range, myosin sets while actin hasn’t fully tightened—yielding tender, juicy slices.
Time × temperature: Food safety can be achieved at lower temps if held long enough; a hot finish adds color and surface safety. :

Per ~6 oz cooked meat; most bag fat isn’t consumed. Brining raises sodium.

Cut (per ~6 oz)	Calories	Protein	Carbs	Fat	Saturated	Sodium*
Breast (skinless, seared)	~300	~52 g	0 g	~8 g	~2 g	varies
Thigh/Drumstick (with skin)	~360	~34 g	0 g	~22 g	~6 g	varies

*Season to taste; brine increases sodium.

Poultry ≤ 6 oz = 1 point + Veg + EVOO (big salad / roasted veg) = +1 + Whole grains (farro, brown rice) = +1–2

Let protein be the accent; stack points with plants, olive oil, and whole grains.

USDA conventional guidance: Poultry to 165°F / 74°C when cooked traditionally.
Sous vide safety: Safety is a function of time × temperature; proper holds at lower temps can pasteurize. Finish with a hot sear.
Reference styles: Many chefs target 145–150°F for turkey breast in sous vide for juicier results.