You can’t argue with tender, moist, flavorful and stress-free. That sums up sous vide turkey thighs glazed with maple syrup, Balsamic, Dijon and orange zest.
There are people who don’t like dark turkey meat, but these turkey thighs might make you change your mind.
The soft tender meat emboldened by the glaze and sauce is simply delicious. I admit even I was surprised and I’m a dark meat lover.
Roasted turkey thighs or whole legs can be chewy, tough and stringy. The sous vide method creates a whole different universe for thighs. And the best part is they only take about 20 minutes of hands on time.
I have tried this recipe with bone-in turkey thighs. Taking out the bone before you start will make the cooking more even, make cutting the meat much easier, and make it look much better. Here’s a video on how to debone and turkey thigh. Or, ask your butcher to do it.
I have used an ‘oven’ type sous vide machine from Cedarlane Culinary that works great. But I have now switched to the Anova sous vide immersion circulator.
Turkey thigh confit cooked sous vide is the ultimate way to achieve succulent fall-off-the-bone turkey with incredible depth of flavor. By combining the gentle heat of an immersion circulator with the richness of confit-style curing you can make irresistibly tender turkey thigh at home with ease.
In this guide I’ll walk through everything you need to know to make sous vide turkey thigh confit yourself. We’ll cover choosing the right temperature and time, curing and seasoning, searing for crispy skin, and storage tips. Before you know it you’ll be enjoying incredible turkey thigh confit year-round!
Why Make Turkey Thigh Confit Sous Vide?
Cooking turkey thighs using the sous vide confit method offers several advantages
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Tender and Juicy – Low, precise heat yields incredibly moist meat that falls right off the bone.
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Intensified Flavor – Seasonings deeply penetrate the meat during the long cook time.
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Convenient – Make ahead and store for quick weeknight meals.
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Forgiving – Nearly impossible to overcookusing sous vide.
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No Special Equipment – Beyond an immersion circulator, you likely have everything needed!
Step-By-Step Instructions
Follow these simple steps for perfect sous vide turkey thigh confit every time:
1. Cure Turkey
Coat thighs with salt, sugar, and spices. Cure in fridge 1-2 days.
2. Bag Thighs
Vacuum seal seasoned thighs or use zipper bags.
3. Cook Sous Vide
Circulate water bath at 165°F for 18-24 hours.
4. Chill and Store
Cool turkey confit in an ice bath. Refrigerate up to 2 weeks.
5. Crisp the Skin
Sear skin until browned and crispy before serving.
And that’s really all there is to it! Now let’s get into the nitty gritty details.
Ingredients Needed
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Turkey thighs – Look for large, skin-on thighs. Calculate about 1 pound per serving.
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Salt – Kosher or sea salt for dry brining.
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Sugar – A small amount of brown or white sugar.
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Herbs and spices – Try thyme, sage, pepper, etc.
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Oil – For coating during curing. Use olive, avocado or vegetable oil.
Step-by-Step Directions
Follow these steps for perfectly cooked turkey thigh confit sous vide.
1. Prepare the Cure
In a small bowl, stir together the salt, sugar and any dried herbs/spices you’d like to use.
Calculate about 1 tablespoon salt and 1 teaspoon sugar per pound of turkey thighs. Season generously with pepper.
2. Apply the Cure
Pat turkey thighs dry, then rub cure mix all over the meat and skin. Place in a baking dish or rimmed sheet.
Cover and refrigerate for 24-48 hours, rubbing cure into thighs occasionally.
3. Bag the Thighs
Remove thighs from fridge and wipe off excess cure. Place 1-2 thighs in each bag.
For best results, vacuum seal the bags. Or use zipper bags with the water displacement method.
4. Cook Sous Vide
Preheat water bath to 165°F. Add sealed bags and cook for 18-24 hours.
For food safety, thighs must remain at 140°F or above the entire time.
5. Chill and Store
When done cooking, plunge bags into an ice bath to cool turkey completely.
Refrigerate cooled confit still sealed in bags up to 2 weeks.
6. Crisp the Skin
When ready to serve, remove thighs from bags and pat dry. Sear skin in oil over high heat until browned and crispy.
Slice, serve and enjoy your incredible sous vide turkey thigh confit!
Pro Tips and Variations
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Brush oil on thighs while curing for added moisture.
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For deeper flavor, cook at 155°F for 36-48 hours instead.
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Switch up the spice blend – try lemon pepper, garlic powder, chili powder, etc.
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Garnish with fresh herbs, citrus zest, or chopped toasted nuts.
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Serve confit turkey over salad, roasted veggies, risotto or creamy polenta.
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Shred leftovers for sandwiches, omelets, pasta dishes or turkey salad.
Common Questions
Should turkey confit be cooked with skin on or off?
Cook with the skin on for the best flavor and texture. The skin helps keep the meat moist and gets beautifully browned and crispy when seared at the end.
How long does turkey confit last in the fridge?
Properly chilled turkey confit will keep for up to 2 weeks refrigerated in the sealed bag.
Can you freeze turkey confit?
Absolutely! Turkey confit can be frozen for up to 3 months. Thaw overnight in the fridge before searing and serving.
What’s the difference between confit and simply curing meat?
Traditional confit involves fully submerging meat in fat like duck or goose fat. A confit-style cure uses salt, sugar and spices but no full fat coating.
The Takeaway on Sous Vide Turkey Confit
Cooking turkey thighs using the sous vide confit method yields exceptionally moist, fall-apart tender meat with incredible depth of flavor. The process is surprisingly easy and hands-off with an immersion circulator providing the gentle precision required.
Follow the seasoning, bagging, cooking and searing steps above to enjoy succulent turkey thigh confit anytime. Play with different spice mixes until you dial in your ideal blend.
By making turkey confit sous vide, you can skip lengthy roasting while still achieving the juiciness and tenderness of traditional confit. So grab your circulator and get ready to take your turkey game to the next level!
What to serve with sous vide turkey thighs
If you’re hosting a Thanksgiving dinner, check out our 44 Thanksgiving side dishes – some traditional, some not.
Cooking time and temperature
I choose a cooking temperature of 150F/65.6C for tender, moist thighs.
Cook for minimum 2 1/2 hours and a maximum of 4 1/2 hours. (If thighs are fairly large, I cook them for 3 1/2 to 4 hours).