Template: SV-Poultry: Difference between revisions
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|[[Chicken]], breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours | |[[Chicken]], breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Chicken, breast (boneless)||62°C||''144°F''||1 hour||2-4 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Chicken, dark meat||80°C||''176°F''||1 hour||2-4 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Chicken, leg / thigh||70°C ||''158°F''||4 hours||6-8 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Chicken <small><i>[[spatchcocked]]</i></small>||71°C||''159.8°F''||6 hours||8 hours | ||
|} | |} | ||
</div> | </div> | ||
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|[[Duck]], breast||55°C ||''131°F''||2.0 hours||3 hours | |[[Duck]], breast||55°C ||''131°F''||2.0 hours||3 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Duck, leg||82°C||''180°F''||8 hours||10 hours | ||
|} | |} | ||
</div> | </div> | ||
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|[[Game]] birds (rare) ||55°C ||''131°F''||8-10 hours||12-24 hours | |[[Game]] birds (rare) ||55°C ||''131°F''||8-10 hours||12-24 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Game birds (medium)||60°C ||''140°F''||8-10 hours||12-24 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Game birds (medium well)||65°C ||''150°F''||8-10 hours||12-24 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Game birds (well done)||70°C ||''158°F''||8-10 hours||12-24 hours | ||
|} | |} | ||
</div> | </div> | ||
Latest revision as of 08:58, 18 September 2024
Chicken, Duck and Turkey Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking various poultry types in a sous-vide water bath.
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Chicken | (°C) | (°F) | Min. | Max. |
| Chicken, breast (bone in) | 62°C | 144°F | 2-5 hours | 4-6 hours |
| Chicken, breast (boneless) | 62°C | 144°F | 1 hour | 2-4 hours |
| Chicken, dark meat | 80°C | 176°F | 1 hour | 2-4 hours |
| Chicken, leg / thigh | 70°C | 158°F | 4 hours | 6-8 hours |
| Chicken spatchcocked | 71°C | 159.8°F | 6 hours | 8 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Duck | (°C) | (°F) | Min. | Max. |
| Duck, breast | 55°C | 131°F | 2.0 hours | 3 hours |
| Duck, leg | 82°C | 180°F | 8 hours | 10 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Turkey | (°C) | (°F) | Min. | Max. |
| Turkey crown (medium well) | 65°C | 149°F | 5 hours | 10-12 hours |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Poultry Liver | (°C) | (°F) | Min. | Max. |
| Poultry liver (pink) | 55°C | 131°F | 60 minutes | 120 minutes |
| Poultry liver (medium-rare) | 53°C | 127°F | 60 minutes | 120 minutes |
| Poultry liver (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
| Poultry type | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Poultry Liver | (°C) | (°F) | Min. | Max. |
| Game birds (rare) | 55°C | 131°F | 8-10 hours | 12-24 hours |
| Game birds (medium) | 60°C | 140°F | 8-10 hours | 12-24 hours |
| Game birds (medium well) | 65°C | 150°F | 8-10 hours | 12-24 hours |
| Game birds (well done) | 70°C | 158°F | 8-10 hours | 12-24 hours |