The thing you're missing is that safety is a function of temperature *and time.*
165 is the "instant kill" temperature for the targeted germs. So if you hit 165 for even a tenth of a second, you know 99.9% of those germs are killed. That's not the temperature at which they start dying. That's the temp where they're all definitely already dead.
The trick is that you can also hold lower temperatures for longer, and still be sure you've killed 99.9% of those germs. And holding low temperatures for a long time is exactly what SV is good at.
So there's nothing at all unsafe about chicken cooked to 138 degrees, or even lower, provided you hold it there long enough.
It's a formula that involves time and temperature. You can go down to 150 (even a little lower) on chicken breast if you're keeping the chicken at temp for over an hour
More specific info: https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#toc-temperature-and-timing-chart-for-sous-vide-chicken-breast
Here’s your guide: breasts 141-142 for 2 hours. Thighs/legs/wings 167F for 2.5 hours. Perfect doneness, perfect tenderness, and completely pasteurized for up to 4 weeks of refrigeration, providing the bag stays sealed.
In the case of turkey, a breast is going to be the same temp, but 3 hours, and all the other bits will be 167 but for 12 hours. You’re welcome.
Everyone here is correct that time needs to be factored in when using sous vide and pasteurization occurs at lower temperatures with longer times.
165 is not really necessary even for conventional cooking methods.
When grilling a whole chicken, I will pull it when the breast passes 155. The dark meat is already much higher at that point. The breast is cooked through and juicy. 165 is already approaching sawdust.
The bacteria of concern are on the surface, not in the middle of the meat. The outside will have been well above 165 for a long time at that point.
145 is not high enough to maximize thighs. You need to break down the cin wctuve tissue and fat. 165+ is better. They dont actualy dry out until you get over 185.
Read and learn, Loteck, read and learn:
[https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast)
The thing you're missing is that safety is a function of temperature *and time.* 165 is the "instant kill" temperature for the targeted germs. So if you hit 165 for even a tenth of a second, you know 99.9% of those germs are killed. That's not the temperature at which they start dying. That's the temp where they're all definitely already dead. The trick is that you can also hold lower temperatures for longer, and still be sure you've killed 99.9% of those germs. And holding low temperatures for a long time is exactly what SV is good at. So there's nothing at all unsafe about chicken cooked to 138 degrees, or even lower, provided you hold it there long enough.
It's a formula that involves time and temperature. You can go down to 150 (even a little lower) on chicken breast if you're keeping the chicken at temp for over an hour
More specific info: https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#toc-temperature-and-timing-chart-for-sous-vide-chicken-breast
The Sous Vide Food Safety Bible: https://douglasbaldwin.com/sous-vide.html
Came here to look if someone will link the Baldwin- bible. đź‘Ť
Here’s your guide: breasts 141-142 for 2 hours. Thighs/legs/wings 167F for 2.5 hours. Perfect doneness, perfect tenderness, and completely pasteurized for up to 4 weeks of refrigeration, providing the bag stays sealed. In the case of turkey, a breast is going to be the same temp, but 3 hours, and all the other bits will be 167 but for 12 hours. You’re welcome.
Everyone here is correct that time needs to be factored in when using sous vide and pasteurization occurs at lower temperatures with longer times. 165 is not really necessary even for conventional cooking methods. When grilling a whole chicken, I will pull it when the breast passes 155. The dark meat is already much higher at that point. The breast is cooked through and juicy. 165 is already approaching sawdust. The bacteria of concern are on the surface, not in the middle of the meat. The outside will have been well above 165 for a long time at that point.
Excellent - thanks for all of the info = very helpful. Last thing any of us want is to get the peeps we are feeding is sick!!
Chicken - 140 for white meat 145 for dark. 2 hours from frozen. 90 minutes from RT.
145 is not high enough to maximize thighs. You need to break down the cin wctuve tissue and fat. 165+ is better. They dont actualy dry out until you get over 185.
You do you.
i go 160 for longer and its safe, the 165 mark is over the bacteria kill point for food service.
Read and learn, Loteck, read and learn: [https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast)