Sous Vide Turkey Drumstick Labs

Turkey leg’s optimal sous vide temperature is 65°C (149°F) and how long you cook your turkey dark meat depends on the texture you’re into.

We found that at:

2.5hrs – Turkey drumstick is chewier, juices run dark pink

4hrs – Turkey drumstick is more tender but still chewy, juices run pink.

6hrs –  Turkey drumstick is very tender and juicy, juices run out the moment it’s touched. Juices run light pink.

You can run your own tests before the big day, here’s how.

Turkey Drumstick Labs

Find The Doneness to Your Taste


  • 3 Turkey Drumsticks – 2 lbs each
  • 3 Tablespoons Unsalted Butter
  • Kosher salt to taste

Label three bags – 2.5 hrs, 4hrs, and 6hrs respectively


  1. Set Nomiku water bath to 65°C (149°F). In each bag, add1 moderately salted drumstick and 1 tablespoon butter. Remove air using the water displacement method and seal. Sous vide each at according time.
  2. When 2.5hrs and 4hrs are finished, drop finished items in ice bath and refrigerate until 6hr leg is ready. 60 minutes before 6hr drumstick is ready, re-therm the 2.5hr and 4hr drumsticks at 55°C.
  3. When the 6hr hour drumstick is ready. Take all three drumsticks out of the water bath and dry off with a paper towel. Salt lightly and place on marked foil-lined baking sheet. Broil on high for 5 minutes on each side until skin is crisp.

For our tastes 4hrs is great but 6hrs is optimum. 2.5-4hrs would be fine for a smaller heritage-sized bird or chicken. But for something larger, more time may be necessary. 

And you can get our full sous vide turkey recipe here

Sous Vide Turkey Drumstick Labs 2014-11-15 00:47:54 GMTmolecular gastronomy,chef,cooking,science,experiment,test,drumsticks,thanksgiving,heritage,turkey,meat,food,foodporn,nom,sous vide,sousvide,nomiku

Tags: chef, cooking, drumsticks, experiment, food, foodporn, heritage, meat, molecular gastronomy, nom, nomiku, science, sous vide, sousvide, test, thanksgiving, turkey.