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The Ultimate Guide to Perfectly Cooked Sous Vide Turkey Wings

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Turkey wings are an underrated cut of meat that can be absolutely delicious when prepared properly Though often overlooked, cooking turkey wings sous vide results in juicy, fall-off-the-bone wings with amazing texture and flavor

I love sous vide because it takes the guesswork out of cooking turkey wings. By controlling the precise temperature and cooking time, you can get perfect results every single time. No more dry, overcooked wings!

In this complete guide, I’ll walk through everything you need to know to make tender, mouthwatering sous vide turkey wings at home.

Benefits of Sous Vide Turkey Wings

Cooking turkey wings with an immersion circulator provides several advantages compared to roasting or braising:

  • Precise temperature control – Set the exact temperature based on your desired level of doneness. This prevents over or undercooking.

  • Evenly cooked meat – The consistent water bath environment means the wings cook evenly all the way through without drying out,

  • Convenient – Once sealed, sous vide turkey wings can cook unattended for hours. No need to watch or fuss over them.

  • Tender and juicy – Wings come out incredibly moist and tender, even the typically tougher drumette section.

  • Frees up oven space – You don’t have to tie up your oven for hours only to roast wings.

Clearly, sous vide yields phenomenal results with turkey wings Let’s look at how to make them.

Sous Vide Turkey Wings Equipment

You don’t need any fancy gadgets to cook sous vide turkey wings at home. Here’s the basic equipment you’ll need:

  • Immersion circulator – This sous vide machine heats and circulates the water. The Anova and Breville brands are my top picks.

  • Plastic bags – Look for BPA-free bags made for sous vide cooking. Ziploc bags also work great.

  • Vacuum sealer (optional) – Using a vacuum sealer like FoodSaver removes air from the bag for better heat transfer.

  • Container – A stock pot or plastic tub big enough to hold the wings and circulator.

  • Rack or trivet – This prevents the wings from touching the bottom of the container.

That’s really all the gear you need to successfully make sous vide turkey wings. Now let’s talk temps and times.

Best Sous Vide Turkey Wings Temperature

With sous vide’s precision, you get to choose your ideal doneness. Here are the best temperatures for different textures:

  • 150°F (65.5°C) – The meat is moist with some chew. Great if crisping the skin after.

  • 160°F (71°C) – Wings are very tender but not quite fall-off-the-bone. Still juicy and fork tender.

  • 165°F (73.8°C) – The classic fall-off-the-bone texture for wings. Still moist.

  • 170°F (76.6°C) – Very soft with fall-off-the-bone meat. Can start to dry out.

For most sous vide turkey wings, I recommend 150°F or 160°F to prevent them from getting too mushy. But feel free to experiment to find your personal favorite temperature!

Sous Vide Turkey Wings Cooking Time

Cooking time depends on the size and quantity of wings:

  • 2-4 hours for 2-3 pounds of wings
  • 5-8 hours for 5 pounds of wings
  • 8-12+ hours for larger batches or meatier sections

The meat starts tenderizing around the 2 hour mark. After that, extra time makes the wings increasingly tender.

I find 4 hours at 150°F or 160°F yields great wings with some chew left. Go longer if you want them super soft and fall-off-the-bone.

Step-by-Step Sous Vide Turkey Wings Recipe

Follow these simple steps for perfect sous vide turkey wings every time:

  1. Season the wings – Pat the wings dry and coat all over with salt, pepper, spices, or a dry rub. Sealing in flavors.

  2. Bag the wings – Place the seasoned wings in a sous vide bag and remove as much air as possible. Vacuum seal the bag if you have that ability.

  3. Cook sous vide – Submerge the bag in your preheated water bath and cook for the recommended time and temperature.

  4. Chill and crisp (optional) – For crispy skin, chill in an ice bath then broil, grill, or air fry until nicely browned.

It’s that easy to make amazing wings with sous vide! The cooking itself does most of the hard work.

Delicious Sous Vide Turkey Wings Recipe Ideas

Turkey wings pair well with bold, robust flavors. Here are some tasty seasoning ideas:

  • Jamaican jerk – Spicy and vibrant with allspice, thyme, garlic, onion and scotch bonnets.

  • Cajun – A Cajun spice blend or a mix of paprika, garlic, onion, cayenne, black pepper, oregano, and thyme.

  • Lemon pepper – Bright lemony notes and warm peppery flavor. Use fresh lemon zest too.

  • Rosemary garlic – Savory, woodsy herbal aroma from fresh rosemary and garlic.

  • Honey mustard – Sweet honey and tangy mustard makes a delicious sticky glaze.

  • Smoky BBQ – Classic barbecue flavors from brown sugar, chili powder, smoked paprika, garlic, and cumin.

Get creative with spice combos that complement the rich, savory turkey wings.

Cooking Times for Different Turkey Wing Sizes

To determine cook times, consider the size and quantity of wings:

  • Small wings (2-3 lbs) – About 4 hours at 150°F or 160°F

  • Medium wings (3-5 lbs) – 5 to 8 hours at 150°F to 160°F

  • Large or meatier wings (5+ lbs) – 8 to 12+ hours at 150°F to 160°F

For the most even cooking, sous vide similarly sized wings together. But you can remove smaller ones early if needed.

Serving Your Sous Vide Turkey Wings

There are lots of tasty ways to serve your sous vide turkey wings:

  • Toss in buffalo wing sauce and serve with blue cheese dressing

  • Coat with barbecue sauce for finger-lickin’ good wings

  • Pair with ranch dressing and fresh veggies for dipping

  • Pile on top of a fresh garden salad for added protein

  • Serve with mashed potatoes and gravy for comfort food

  • Mix into pasta salad

However you choose to serve them, sous vide turkey wings are sure to be a hit! They’re super convenient to make and come out perfect every single time.

sous vide turkey wings: 21
turkey wings: 16
sous vide: 15
wings: 14
temperature: 5
cooking time: 4
tender: 4
juicy: 3
season: 3
crispy: 3
fall-off-the-bone: 3

sous vide turkey wings

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  • 1 whole turkey, 10-14 pounds
  • 2 quarts chicken stock
  • Salt and pepper, or rub of your choice
  • 2 gallon / large resealable bag
  • Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC
  • Season turkey as desired. Place in large resealable bag (we used two gallon freezer bags). Pour all of the stock until turkey is submerged.
  • Place in water bath and sous vide for 24 hours.
  • Carefully remove turkey from bag. Reserve stock if needed (gravy, soup, etc.)
  • Pat turkey dry and let rest on counter for 30 min.
  • For the sous vide turkey temperature, heat oven to 450°F / 232°C (convection if capable). Place turkey in oven and roast for 30-40 minutes until golden and crispy.
  • Carve, and serve!
  • 1 boneless turkey breast, 3-5 pounds
  • 1 oz kosher or sea salt
  • Black pepper to taste
  • Fresh thyme, rosemary, and sage
  • Season turkey with salt. Place in vacuum bag or resealable ziplock bag. Refrigerate overnight, or up to 3 days if needed.
  • Set Anova Sous Vide Precision ® Cooker to 150°F / 65.5°C.
  • Place sous vide turkey in water bath for 6 hours.
  • Remove bag of turkey and place in an ice bath for 30-60 minutes. From here, you can store in fridge for up to 5 days prior to finishing and serving. If serving immediately, proceed to next step.
  • Remove turkey from bag and remove herbs from skin. Season with black pepper. Do not add additional salt until serving, to taste.
  • Heat smoker or grill to 400°F / 205°C.
  • Place turkey on smoker and smoke for approx 1 hour – until turkey comes back to original sous vide cook temp.
  • Immediately slice and serve!
  • 1 whole turkey, 12-15 pounds
  • 2 teaspoons garlic powder
  • 2 teaspoons ground fennel seed
  • 2 teaspoons dried rosemary
  • teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • Zest of one orange
  • Set Anova Sous Vide Precision ® Cooker to 151°F / 66°C.
  • Remove the legs from the turkey by cutting through the thigh joint, leaving the thigh and drumstick attached. Next, cut through the ribs to remove the backbone, leaving the remaining bones in the breast.
  • To make the dry brine, combine the salt, sugar, garlic, fennel, rosemary, red pepper flakes and orange zest I a bowl and mix well.
  • Season the all of the pieces with generous amount of the dry brine on both sides (you may not use it all).
  • Place one leg and one wing in each of two large, gallon-sized zip top bags. Place the turkey breast into a large, gallon-sized zip top bag and refrigerate while the legs cook.
  • Fill a large pot or bowl with room temperature water and lower the open zip top bag into the water. The water pressure will push the excess air out of the bag. When the top of the bag reaches the level of the water, seal the bag.
  • Transfer the sealed bags with the wings and legs to the preheated water bath and sous vide for 6 hours.
  • Remove the bags and cool immediately in an ice bath. When chilled, transfer to the refrigerator and store up to 7 days before serving.
  • Reduce the water bath to 143.5°F / 62°C. Fill a large pot or bowl with room temperature water and lower the open zip top bag containing the turkey breast into the water. The water pressure will push the excess air out of the bag. When the top of the bag reaches the level of the water, seal the bag.
  • Transfer the sealed bag to the 143.5°F / 62˚C water bath and sous vide for 4 hours. Add the chilled turkey legs to the bath and cook 40 minutes longer to reheat to serve simultaneously.
  • If not serving immediately, remove the bags and cool immediately in an ice bath. When chilled, transfer to the refrigerator and store up to 7 days before serving. When ready to serve, heat a water bath to 62˚C (143.5˚F) and add the sealed bags of breast and leg to the bath and leave 40 minutes to reheat.
  • To serve, fill a large sauté pan with canola oil, and heat over high heat until smoking. Sear the breast on the skin side, then turn and baste with butter and herbs (such as thyme, sage, rosemary).
  • OR, finish by heating the oven to broil and arrange the turkey pieces on a baking pan and place on the middle rack under the broiler under golden brown.
  • Carve that turkey up and enjoy the best turkey dinner ever!
  • Set the Anova Sous Vide Precision ® Cooker to 145°F (62°C).
  • Season the turkey with garlic salt and pepper. Place in a large zipper lock or vacuum seal bag with the thyme. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
  • Place the bag in the water bath and set the timer for 14 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the turkey submerged.
  • When the timer goes off, remove the bag from the water bath. Remove the legs from the bag and pat dry with paper towels. Rub with olive oil.
  • Heat a cast iron skillet or broiler for 5 minutes on high heat. Add the turkey legs and sear until golden brown on all sides, about 5 minutes total.
  • Let turkey rest for 10 minutes before serving.
  • 1 Large Whole Skin-on, Bone-in Turkey Breast
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 tbsp / 15 ml Vegetable Oil
  • 1 Large Onion, Roughly Chopped
  • 1 Large Carrot, Peeled and Roughly Chopped
  • 2 Stalks Celery, Roughly Chopped
  • 1.5 q / 1.5 L Low Sodium Chicken Stock
  • 2 Bay Leaves
  • 1 tsp / 5 ml Soy Sauce
  • 3 tbsp / 45 g Butter
  • 1/4 c / 30 g Flour
  • Adjust the Precision ® Cooker to your desired target temperature (take a look at the sous vide turkey temperature and time guide for some good bets), then start preheating the water. I personally like my turkey cooked at 145°F / 62.8ºC for 2.5 hours.
  • Starting with a whole turkey breast, remove the skin in one large piece. Use a sharp boning knife to remove the breast halves from the breast bone. (Optional: for gravy, save the breast bone.)
  • Season the breast halves generously with salt and pepper.
  • Season the bottoms of the breast halves as well.
  • Align the two breast halves so that they are matched up like a jigsaw, with the fat end of one lined up with the skinny end of the other.
  • Gently press the turkey into an even cylindrical shape
  • Tie the breasts at 1-inch intervals using short lengths of kitchen twine. Start by tying both of the ends, then work your way to the center, alternating ties on each side
  • Adjust the shape of the turkey again to form a neat cylinder.
  • You can use a vacuum sealer, but a heavy duty zipper-lock bag will work just as well. Place the turkey inside the bag. At this stage, the turkey can be refrigerated for up to 3 days to dry-brine.
  • Slowly lower the bag into a pot of water, letting the pressure of the water press air out through the top of the bag.
  • Once most of the air is out of the bag, carefully seal the bag just above the waterline.
  • While the turkey cooks, start working on the skin. Adjust the oven temperature to 400°F / 204.5C, then spread your turkey skin out in a single layer on a parchment-lined, rimmed baking sheet.
  • Season the skin generously with salt and pepper.
  • Cover the skin with a second sheet of parchment.
  • Carefully squeeze out any air bubbles.
  • Place a second rimmed baking sheet on top of the first to keep the skin flat as it cooks.
  • Roast the skin in the oven until it is extremely crisp. This takes about half an hour to 45 minutes. The cooked skin can be left to cool at room temperature and stored in an open container for up to a day. Re-crisp it in the toaster oven before serving if it turns soft (though it probably wont).
  • For the Gravy: Chop breastbone into 1-inch chunks with cleaver. Heat oil in medium saucepan over high heat until smoking. Add turkey neck, onions, carrots, and celery, and cook, stirring occasionally, until well-browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through a fine mesh strainer. You should have a little over a quart of fortified stock. If not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.
  • Melt butter in medium saucepan over medium heat. Add flour and cook, stirring constantly until golden brown, about 3 minutes. Whisking constantly, add broth in thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups / 700 ml. Season to taste with salt and pepper. Keep warm.
  • When the turkey is cooked, remove it from the bag and carefully untie all of the strings. The cooked turkey can also be chilled in an ice bath and stored in the refrigerator for up to a week. Reheat it in a 130°F / 54.4ºC water bath for about an hour before serving.
  • Slice the turkey using a very sharp chefs knife and smooth, even strokes.
  • Arrange the slices in a fanned out array on a cutting board or warmed serving platter and place the skin, broken into individual portion-sized pieces, into a serving vessel. Add a little pitcher of basic gravy made with chicken stock that youve fortified by simmering with the turkey breastbone. See steps 18 and 19 in the directions for gravy.
  • If you want to get extra fancy, you can plate up individual portions of turkey and skin for each guest.

Sous Vibe Southern Smothered Turkey Wings / Turkey Wing Recipe

FAQ

How long does it take to sous vide wings?

To cook wings sous vide, you need to first cook them for one or two hours (depending on the texture you’re looking for); then you need to air-dry them for …

What temperature to cook turkey wings?

Links
  • Temperature range: 350°F – 400°F 

  • Cooking time: 1-2 hours 

  • Check for doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F 

  • Consider adding moisture: Some recipes suggest covering the wings with foil during part of the cooking process to retain moisture. 

What temperature do you sous vide turkey?

So What Time and Temp?
  1. Sous Vide Turkey Temperatures and Time.
  2. Very pink, soft, extra-moist Bath Temp: 132°F (56°C) Core Temp: 130°F (55°C) Cook Time: 4 hours.
  3. Pale pink, soft, moist Bath Temp: 138°F (59°C) Core Temp: 136°F (58°C) Cook Time: 3 hours.

Is it worth it to sous vide a turkey?

One of the best things about sous-vide cooking a turkey is that you can cook it to the exact temperature you want for just the right doneness—whether dark or light meat. Use the USDA safe poultry temperatures chart and dial in just the temp you want, then make sure it cooks at that temperature for the food-safe time.

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