# Turkey size?

**URL:** <https://community.anovaculinary.com/t/turkey-size/291>\
**Category:** Anova Precision® Cooker\
**Tags:** fowl, turkey, timetemp\
**Created:** [January 15, 2015, 5:29am UTC](https://community.anovaculinary.com/t/turkey-size/291 "2015-01-15T05:29:09Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![Trebor](https://avatars.discourse-cdn.com/v4/letter/t/85f322/32.png) [@Trebor](https://community.anovaculinary.com/u/Trebor)\
**Post date:** [January 15, 2015, 5:29am UTC](https://community.anovaculinary.com/t/turkey-size/291/1 "2015-01-15T05:29:09Z")

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Tried to post this earlier but can’t find it. If this is a re post let me know and I will delete it. (my first time posting on this site). How large of a turkey or chicken can I cook with this method. TIA. 😃

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**Author:** ![Guy\_H](https://avatars.discourse-cdn.com/v4/letter/g/b3f665/32.png) [@Guy\_H](https://community.anovaculinary.com/u/Guy_H)\
**Post date:** [January 26, 2015, 7:20pm UTC](https://community.anovaculinary.com/t/turkey-size/291/2 "2015-01-26T19:20:00Z")

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People have cooked entire sides of beef using sous vide in a hot tub. I cannot think of any reason a chicken or turkey would be an issue.

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**Author:** ![jetjockey54](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jetjockey54](https://community.anovaculinary.com/u/jetjockey54)\
**Post date:** [January 26, 2015, 11:53pm UTC](https://community.anovaculinary.com/t/turkey-size/291/3 "2015-01-26T23:53:30Z")

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Any size… but you must break down the bird. Brine the bird either with wet or dry method prior to cooking. I’ve had great success with the process below.

**Cooking the Turkey Breasts**

1. Preheat the water oven to 146F/63C.
2. Sprinkle the breasts lightly with poultry seasoning and ground black pepper and vacuum seal them in a large food-grade pouch with ¼ stick (1 ounce/30 grams) unsalted butter.
3. Cook the breast meat for 2 ½ hours.

**Cooking the Turkey Leg Quarters**

1. Preheat the water oven to 176F/80C.
2. Sprinkle the leg quarters lightly with poultry seasoning and ground black pepper and vacuum/seal them separately in two large food-grade pouches, each with ¼ stick (1 ounce/30 grams) unsalted butter.
3. Cook for 8 to 10 hours (overnight works well.)

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**Author:** ![jordan](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jordan/32/532_2.png) [@jordan](https://community.anovaculinary.com/u/jordan)\
**Post date:** [January 29, 2015, 1:52am UTC](https://community.anovaculinary.com/t/turkey-size/291/4 "2015-01-29T01:52:53Z")

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@jetjockey54 Thank you for providing - super helpful! Did you sous vide your turkey for Thanksgiving?

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**Author:** ![jetjockey54](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jetjockey54](https://community.anovaculinary.com/u/jetjockey54)\
**Post date:** [February 6, 2015, 9:50am UTC](https://community.anovaculinary.com/t/turkey-size/291/5 "2015-02-06T09:50:33Z")

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Jordan… yes. I’ve done it now for the past couple of years.

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**Author:** ![jordan](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jordan/32/532_2.png) [@jordan](https://community.anovaculinary.com/u/jordan)\
**Post date:** [February 6, 2015, 7:04pm UTC](https://community.anovaculinary.com/t/turkey-size/291/6 "2015-02-06T19:04:47Z")

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@jetjockey54 - I haven’t been brave enough to sous vide the whole turkey yet but this makes it much more approachable.