{"id":1916,"date":"2026-10-17T18:20:36","date_gmt":"2026-10-18T00:20:36","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1916"},"modified":"2026-10-17T20:09:31","modified_gmt":"2026-10-18T02:09:31","slug":"sous-vide-turkey-and-crispy-skin","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2026\/10\/17\/sous-vide-turkey-and-crispy-skin\/","title":{"rendered":"Sous Vide Turkey and Crispy Skin"},"content":{"rendered":"<p>Reliving past trauma from cooking a whole Turkey?<br \/>\nStressed about times and temperatures?<br \/>\nToo dry?<br \/>\nToo slow?<\/p>\n<p>Welcome to Sous Vide Turkey where everything is an easy to make ahead meal.<br \/>\nFor a perfect bird every time, on time!<\/p>\n<p>Plan to work on this recipe the day before serving.<br \/>\nTurkey skin can be roasted in advance, cooled completely, then stored, loosely covered, in the refrigerator for up to 3 days.<\/p>\n<p>The Crispy Skin part is optional.<br \/>\nThe recipe can be greatly simplified without it and by starting with Skinless Turkey Breasts.<\/p>\n<p>Note that cooking the Turkey Sous Vide with the skin on is not wise as the texture is off putting.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>1 Whole Turkey plucked and butchered. Or Skinless Turkey Breasts (If omitting Crispy Skin)<\/li>\n<li>Salt and Pepper to Taste<\/li>\n<li>A thin flexible boning knife and some pliers<\/li>\n<li>Food grade vacuum bags<\/li>\n<li>Parchment Paper<\/li>\n<li>2 matching large baking sheets<\/li>\n<li>Sous Vide Cooker<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Deboning a Turkey<\/h3><\/p>\n<ul>\n<li>On the day before your meal we will need to prepare the Turkey, if using a whole Turkey.<\/li>\n<li>Use the All Recipe&#8217;s guide for Deboning a Turkey, pause after removing all the bones but before seasoning.<br \/>\nYou will need a thin flexible boning knife and some pliers to do this<br \/>\nhttps:\/\/www.allrecipes.com\/article\/how-to-debone-a-turkey\/<\/li>\n<li>Remove the Turkey Wings (not legs)<\/li>\n<li>After deboning is complete an the tendons are removed remove the Turkey skin in one piece.<\/li>\n<li>This can be done by hand with a firm grip working your way along the meat.<\/li>\n<li>Occasionally use the knife to work on troubled bits. Attempt to keep the skin in once piece<\/li>\n<li>Separate the Turkey Breasts, Dark Meats, and Turkey Wings separately.<\/li>\n<li>Season Turkey Breasts, Dark Meats with Salt and Pepper generiously<\/li>\n<li>Flatten then Vacuum bag each Turkey Breast, individually.<\/li>\n<li>Vacuum Bag the Dark Meats together.<\/li>\n<li>Refrigerate and store the wings and skin separately.<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Optional, Making Crispy Skins<\/h3><\/p>\n<ul>\n<li>Pre-heat the oven to 400F<\/li>\n<li>Cover a large baking sheet with parchment paper<\/li>\n<li>Spread out the Turkey Skin on the parchment paper, trying to make it as even as possible (similar to a pizza dough)<\/li>\n<li>Season generously with Salt and Pepper<\/li>\n<li>Place another piece of parchment paper over the Turkey skin and flatten out any bubbles<\/li>\n<li>Sandwich the Turkey skin by placing a 2nd large baking sheet on top of it, holding it flat<\/li>\n<li>Place another sheet of parchment paper on top of the 2nd baking sheet<\/li>\n<li>Place the Turkey Wings on the 2nd baking sheet and generously season with Salt and Pepper<\/li>\n<li>Bake the Turkey Skin and Wings together for 30-45 minutes until crispy and golden brown<\/li>\n<li>Turkey skin can be roasted in advance, cooled completely, then stored, loosely covered, in the refrigerator for up to 3 days.<\/li>\n<li>To re-crisp, place in a hot oven for a few minutes just before serving.<\/li>\n<\/ul>\n<p><\/div>\n\n<table class=\"mntl-sc-block-universal-table__table\">\n<thead>\n<tr>\n<th class=\"mntl-sc-block-universal-table__title\" colspan=\"5\">\n<h4><strong>Sous Vide Turkey Temperatures and Times<\/strong><\/h4>\n<\/th>\n<\/tr>\n<\/thead>\n<tbody data-check=\"-1\">\n<tr>\n<td><b>Final Result<\/b><\/td>\n<td><b>Bath Temp<\/b><\/td>\n<td><b>Core Temp<\/b><\/td>\n<td><b>Cook Time After Reaching Core Temp<\/b><\/td>\n<td><b>Approx. Total Cook Time<\/b><\/td>\n<\/tr>\n<tr>\n<td>Very pink, soft, extra moist<\/td>\n<td>132\u00b0F (56\u00b0C)<\/td>\n<td>130\u00b0F (55\u00b0C)<\/td>\n<td>2 hours<\/td>\n<td>4 hours<\/td>\n<\/tr>\n<tr>\n<td>Pale pink, soft, moist<\/td>\n<td>138\u00b0F (59\u00b0C)<\/td>\n<td>136\u00b0F (58\u00b0C)<\/td>\n<td>1 hour<\/td>\n<td>3 hours<\/td>\n<\/tr>\n<tr>\n<td>White, tender, moist<br \/>\n(Recommended for most crowds)<\/td>\n<td>145\u00b0F (63\u00b0C)<\/td>\n<td>143\u00b0F (62\u00b0C)<\/td>\n<td>16 minutes<\/td>\n<td>2 1\/2 hours<\/td>\n<\/tr>\n<tr>\n<td>White; traditional roast texture<\/td>\n<td>152\u00b0F (67\u00b0C)<\/td>\n<td>150\u00b0F (66\u00b0C)<\/td>\n<td>4 minutes<\/td>\n<td>2 hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"shortcode-directions instructions\"><h3>Sous Vide the Turkey<\/h3><\/p>\n<ul>\n<li>Pre-heat the Sous Vide bath. It&#8217;s recommended to use 145\u00b0F (63\u00b0C).<\/li>\n<li>Turkey meat cooked at 63C will most closely resemble conventional roasts without becoming dry.<\/li>\n<li>Place the 2 Turkey Breast Bags, and Dark meat bag into the Sous Vide and ensure there is sufficient room for the water to circulate.<\/li>\n<li>Assuming you are using 63C, cook for 2 1\/2h once the bath reaches the target temperature.<\/li>\n<li>Remove the Turkey, slice and serve<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/www.seriouseats.com\/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving\">Serious Eats<\/a> for the recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Reliving past trauma from cooking a whole Turkey? Stressed about times and temperatures? Too dry? Too slow? Welcome to Sous Vide Turkey where everything is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1920,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"wpzoom_post_template":"","wpzoom_is_featured":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5,87,47],"tags":[],"class_list":["post-1916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-sous-vide","category-turkey"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-uU","jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2026\/10\/Sous-Vide-Turkey.jpg","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1916"}],"version-history":[{"count":5,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1916\/revisions"}],"predecessor-version":[{"id":1926,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1916\/revisions\/1926"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/1920"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}