Sous vide cooking has revolutionized the way home cooks prepare meals. This precise temperature-controlled method yields incredibly moist, tender meat that is near impossible to overcook. While sous vide is fantastic for cooking steak, pork, and chicken, it also shines when applied to turkey thigh confit.

Sous vide turkey thigh confit delivers fork-tender meat infused with herbs and seasoning to create a savory, succulent dish When paired with a flavorful glaze and crispy browned skin, these sous vide turkey thighs make a memorable meal for any occasion.

In this comprehensive guide, you’ll learn all about making turkey thigh confit sous vide. We’ll cover:

• Benefits of Sous Vide for Turkey
• Choosing the Right Time and Temperature
• Step-By-Step Instructions
• Serving Suggestions and Sauces
• Storage and Reheating Tips
• FAQs on Cooking Sous Vide Turkey

So grab your immersion circulator and let’s get started on some amazing sous vide turkey thigh confit!

Benefits of Cooking Turkey Sous Vide

Traditionally confit involves curing meat in salt and then poaching it in fat. While delicious, this method requires closely monitoring to prevent overcooking.

Sous vide removes the guesswork and yields turkey that is:

• Tender and moist The precise temperature control ensures meat that is perfectly cooked from edge to edge without drying out

• Infused with flavor: Seasonings penetrate deep into the meat during the long cook time.

• Fuss-free: Simply season, seal, and cook. No need to constantly check or baste.

• Hard to overcook: The sous vide water bath makes overcooking nearly impossible.

• Safe: Temperatures above 130°F kill potentially harmful bacteria.

• Convenient: Turkey cooks unattended and holds for several days after.

With sous vide, you get fork-tender, succulent turkey thigh confit with ease!

Choosing the Right Time and Temperature

Here are time and temperature guidelines for achieving different textures:

• 140°F for 24-36 hours – Firm yet tender meat with a pinkish hue.

• 150°F for 24-30 hours – Very tender and moist, no pinkness, but meat still clings to the bone. (Recommended)

• 160°F for 20-36 hours – Meat is so tender it falls off the bone. Delicate texture.

• 170°F for 8-20 hours – Texture like traditional roasted turkey. Can become dry if cooked too long.

For the best results, cook at around 150°F for 24-30 hours until thighs are tender but not falling off the bone. Tweak time as needed for your desired texture.

Now let’s get to the fun part – making these amazing sous vide turkey thighs!

Step-By-Step Instructions

Prep time: 15 min
Cook time: 24-30 hrs
Serves: 4

Ingredients:

• 4-4.5 lbs turkey thighs
• Fresh thyme sprigs
• Olive oil or butter
• Salt and pepper
• Orange juice (for glaze)
• Maple syrup (for glaze)
• Balsamic vinegar (for glaze)

Directions:

1. Pat turkey thighs dry and season all over with salt and pepper. Place fresh thyme sprigs underneath.

2. Vacuum seal seasoned thighs or use the water displacement method to remove air from bags.

3. Cook thighs in 150°F water bath for 24-30 hours. Weight bags down if needed.

4. Remove thighs from bags and pat dry. Discard thyme sprigs.

5. In a small bowl, whisk together glaze ingredients. Reserve half for serving.

6. Sear thighs skin-side down in a hot skillet until crispy. Brush with glaze and flip to coat both sides.

7. Serve thighs immediately with extra glaze for dipping. Enjoy!

That’s it! Let your sous vide cooker do the work while you enjoy perfectly cooked turkey thigh confit.

Serving Suggestions

These succulent turkey thighs pair wonderfully with:

• Mashed or roasted potatoes
• Green beans or roasted veggies
• Cranberry sauce
• Gravy or pan sauce
• Dinner rolls

A few glaze and sauce ideas:

• Orange, maple & balsamic
• Pomegranate molasses
• Cherry or apricot jam
• Whole grain mustard
• Red wine reduction

Storage and Reheating

To store:

• Let thighs cool completely.
• Refrigerate in bag up to 1 week.
• Freeze for up to 3 months.

To reheat:

• Thaw frozen thighs in fridge overnight if needed.
• Preheat your sous vide bath to 135°F.
• Immerse bagged thighs for 1-2 hours.
• Dry thoroughly and sear skin until crispy.

Pro Tip: For ease, debone thighs beforehand and store glazed meat and skin separately. Reheat meat sous vide, then quickly crisp skin under broiler.

Now that you’re a pro at making sous vide turkey thigh confit, let’s go over some common questions.

FAQs

Should I pre-sear the thighs?

Pre-searing is optional – it produces a slightly deeper color but doesn’t majorly impact flavor.

Do I need to cure the turkey first?

No, curing makes little difference with extended sous vide cook times, so it’s unnecessary.

What about food safety?

At 150°F harmful bacteria cannot survive. However, properly chill thighs within 2 hours after cooking.

Can I use a whole turkey leg?

Yes, though it may take slightly longer to cook through. Extend time to 36 hours if needed.

Should I oven-finish instead of searing?

Broiling or pan searing provides the best crispy skin. But oven roasting works too.

Success!

You now have all the secrets for making amazing sous vide turkey thigh confit!

Follow the time and temperature guidelines, cook low and slow, then finish with a flavorful glaze and crispy skin. This sous vide method delivers tender, succulent meat every time.

Sous vide turkey thigh confit is sure to be a hit at your next dinner party or holiday feast. Enjoy this savory, stress-free dish!