The Ultimate Sous Vide Turkey Guide by Kenji López-Alt

Sous vide cooking has revolutionized the way many home cooks prepare turkey for holidays and special occasions. Among sous vide aficionados, Kenji López-Alt’s method for sous vide turkey is considered the gold standard. Kenji is the Chief Culinary Consultant at Serious Eats and the James Beard Award-winning author of “The Food Lab” cookbook series. His expertise in sous vide technique and scientific approach to cooking have made his turkey guide hugely popular among home cooks.

In this article. we’ll provide a comprehensive overview of Kenji’s famous sous vide turkey guide covering topics like

• How sous vide achieves the perfect turkey
• Step-by-step instructions for Kenji’s sous vide turkey
• Turkey safety and pasteurization
• Temperature and timing recommendations
• Special considerations for skin and bones
• Finishing with crispy roasted skin
• Key takeaways and tips

How Sous Vide Achieves Turkey Perfection

Traditional roast turkey often ends up unevenly cooked, with dry, overcooked breast meat and underdone legs and thighs Sous vide solves these problems through precise temperature control

Vacuum-sealed turkey cooks gently in a precise water bath, allowing the meat to cook evenly from edge to edge without drying out. Long, low-temperature sous vide also tenderizes turkey by slowly breaking down connective tissue.

Kenji’s meticulous testing determined the best time and temperatures to achieve optimal textures. His guide ensures turkey that is safer, juicier, and tastier than conventional methods.

Step-By-Step Instructions for Kenji’s Sous Vide Turkey

Here are the basic steps to follow Kenji’s popular sous vide turkey guide:

1. Prepare the turkey – Remove giblets, rinse, pat dry, and season both inside and out.

2. Seal in a bag – Put seasoned turkey in a large zip-top bag and vacuum seal.

3. Cook sous vide – Cook at 130-150°F for 2-4 hours depending on desired doneness.

4. Chill turkey – Chill sous vide turkey for at least 4 hours before proceeding.

5. Crisp the skin – Roast skin separately until crispy (more on this later).

6. Finish and serve – Sear turkey exterior if desired, then serve with crispy roasted skin.

Turkey Safety and Pasteurization

Proper pasteurization is critical for food safety, and Kenji provides detailed guidance on time and temperature required to eliminate pathogens. Turkey is safe when held at 130°F or above for at least 2-4 hours depending on thickness. Refer to Kenji’s guide for precise pasteurization info.

Temperature and Timing Recommendations

Kenji recommends turkey breast at 130-150°F for 2-4 hours. Higher temperatures produce increasingly firm, sliceable texture. Dark meat can go up to 165°F. Refer to Kenji’s guide for full details on achieving your preferred texture and doneness.

To Skin or Not to Skin?

Skin and bones act as insulation, slowing heat penetration. For even cooking, Kenji rolls and ties skinless breasts into cylinders. Leaving bones and skin on may be slightly better for retaining moisture.

Getting Perfectly Crispy Skin

The trick to Kenji’s signature crispy skin is roasting it separately on a baking sheet. Skin roasted this way stays crisp for serving without steaming the meat.

Key Takeaways and Tips

Kenji’s guide unlocks foolproof sous vide turkey with superb juiciness and consistent doneness edge to edge. For best results:

• Reference Kenji’s guide for proper pasteurization time and temperature.

• Remove skin and bones for most even cooking.

• Chill turkey completely before searing or crisping skin.

• Roast skin separately on a baking sheet for crispy skin without steaming meat.

With Kenji’s detailed directions, you can confidently cook the juiciest, most flavorful turkey of your life using sous vide. His turkey guide takes the guesswork out of timing, temperature, and properly crisping the skin. For perfect holiday turkey worthy of the Food Lab name, try Kenji’s famous sous vide turkey recipe.