Template: SV-Poultry: Difference between revisions
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(Created page with "<div class="wikitable-responsive"> {| class="wikitable" |- style="vertical-align:top;" !style="min-width: 20%;"|'''Poultry type''' !style="min-width: 40%;" colspan=2|'''Temp.''' !style="min-width: 40%;" colspan=2|'''Sous-vide Cooking Time''' |- style="vertical-align:top; text-align: center;" |'''Chicken''' |'''(°C)''' |'''(°F)''' |'''Min.''' |'''Max.''' |- style="background: #e6e6fa;" |Chicken, breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours |- style="bac...") |
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====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. | |||
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Revision as of 18:00, 17 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 |