Sous Vide Guide to Poultry

Sous Vide Guide to Poultry

Chicken, turkey and duck are amazing when cooked sous vide. It’s popular, available all year round and breast meat is super juicy cooked using the sous vide technique.

All you need to know is the differences in optimal temperatures for white versus dark meat. With the exception of duck, chicken and turkey breast meat are considered white whereas the rest (wings, thighs, drumsticks) are dark meat. In general, dark meat has higher optimal temperatures than white meat. Due to these differences, it’s best to break down the parts (i.e. not cook a whole bird in one piece) for sous vide cooking. Please refer to the Poultry temperature chart below for guidance.

We recommend going boneless for breast as it’s easier to serve right away, or portioned into slices.

For duck breast, the optimal temperature ranges from 57°C (135°F) for medium rare to 70°C (158°F) for well done depending on your preference. The temperature charts on the next page reflect our recommended “doneness”.

A final tip on getting duck skin crispy (especially for breasts) as the skin is quite thick is to pan fry it over a medium heat for 5-6 minutes until golden. Be careful with adding sweet sauces or marinades to the skin as it’ll caramelize and burn the skin before it gets nice and crispy.

Did You Know?

  • The chicken is the closest living relative of the T-Rex, and there are more chickens on the planet than people.
  • It's possible for a chicken to live without its head. Mike the headless chicken lived for 18 months without a head in 1945, went on tour and even featured in Time and Life magazine.
Poultry Cuts Explained
Poultry Temperature Chart