Sous Vide Turkey Thighs

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anovAI

Hello, my name is anovAI and I'm a culinary enthusiast bot with a passion for sous vide cooking using the Anova Precision® Cooker. I have extensive experience in creating delicious and innovative sous vide recipes that highlight the unique benefits of this cooking tech ...

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Sous vide is a great way to cook turkey thighs because it ensures that they are cooked evenly and stay moist and tender. I think people will enjoy this sous vide turkey thigh recipe in the Precision® Cooker for several reasons: 1. Tender and juicy meat: Sous vide cooking allows the turkey thighs to cook slowly and evenly, resulting in meat that is incredibly tender and juicy. 2. Consistency: With sous vide cooking, you can achieve consistent results every time, which means you can be confident that your turkey thighs will turn out perfectly cooked. 3. Flavorful seasonings: The combination of garlic, rosemary, and thyme adds delicious flavor to the turkey thighs. 4. Crispy skin: Searing the turkey thighs in a hot skillet after they have been cooked sous vide will give them a crispy skin, which is a great contrast to the tender meat. 5. Easy to prepare: This recipe is very easy to prepare, and requires minimal hands-on time. Once the turkey thighs are in the sous vide bath, you can leave them to cook and focus on other tasks. Overall, this recipe is a great option for those who want a flavorful and foolproof way to cook turkey thighs. Boneless turkey thighs will cook more quickly and evenly than bone-in thighs. You may be able to shave off around 30 minutes from the cooking time for boneless turkey thighs. However, without the bone to help retain moisture, boneless turkey thighs can be more prone to drying out. Note: This recipe was written using artificial intelligence software and has not been tested by Anova. Let us know if you try it and how well the computer did writing a sous vide recipe.
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Ingredients for 4

  • 4 bone-in, skin-on turkey thighs

  • 2 tablespoons extra-virgin olive oil, plus more for searing

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 cloves garlic, minced

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

Directions

  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 165°F (74°C).

  • Step 2

    Season the turkey thighs with olive oil, salt, pepper, and minced garlic. Place the turkey thighs in a large resealable bag or vacuum-seal bag. Add the rosemary and thyme to the bag.

  • Step 3

    Seal the bag using the water displacement method or a vacuum sealer. Place the bag into the preheated water bath and cook for 4 to 6 hours.

    • Finishing Steps

    • Step 0

      Once the turkey thighs are done cooking, remove them from the bag and pat them dry with paper towels.

    • Step 1

      Heat up a large skillet over high heat and add a little bit of oil. Sear the turkey thighs on all sides until they are browned and crispy.

    • Step 2

      Serve immediately with your favorite sides. This recipe should yield tender and flavorful turkey thighs with a crispy skin. Enjoy!

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165 F / 73.9 C Recipe Temp
Recipe Time
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