Sous Vide Chicken and Poultry
Chicken breast punishes overcooking. Sous vide is the fix. At 145°F it comes out silky and juicy, and it is safe because poultry is pasteurized by time at temperature, not only by hitting 165°F.
Best poultry cuts for sous vide
- Chicken breast: 145°F for silky, 150°F for firmer.
- Thighs and drumsticks: 165°F, or 4 to 8 hours for fall-off-bone.
- Turkey breast: 145 to 150°F, then crisp the skin.
- Chicken for salads: 150°F for 2 hours.
Sous vide poultry time and temperature
| Result | Bath temperature | Time |
|---|---|---|
| Chicken breast, silky | 145°F / 63°C | 1.5 to 4 hrs |
| Chicken breast, firmer | 150-155°F / 66-69°C | 1 to 4 hrs |
| Chicken thigh, tender | 165°F / 74°C | 1 to 4 hrs |
| Chicken thigh, off-the-bone | 165°F / 74°C | 4 to 8 hrs |
| Turkey breast | 145-150°F / 63-66°C | 2.5 to 4 hrs |
Times assume 1 to 1.5 inch cuts unless noted. Thicker cuts need the longer end. Finish with a dry sear.
Tips
Skin does not crisp in the bath. Dry it hard and finish skin-side down in a hot pan or under the broiler. At 145°F held over time the chicken is pasteurized, so it is safe even though it looks juicier than oven chicken. Do not drop below 145°F.
Keep going
Back to the full sous vide guide, the Chicken and Poultry Meat Wiki, or find a farm selling poultry near you. Recipe to try: Sous Vide Chicken Breast.
Frequently asked questions
Is 145°F chicken safe?
Yes. 165°F is an instant-kill number. At 145°F held about an hour or more, chicken is pasteurized just as fully and stays far juicier.
What temperature for chicken thighs?
165°F for 1 to 4 hours for tender thighs, or 4 to 8 hours for off-the-bone.