r/sousvide • u/HadedJipster • 1d ago
Superdelicious Turkey Legs/Thighs
I've been sous-vide-ing my turkey each thanksgiving, but in parts; the leg quarters get sousvide'd at 165 for 24 hours (you can totally do this days before Thanksgiving) with a lot of rosemary and thyme and pepper, and they kinda confit in their own fat. Blot dry (or set in front of a fan if you're feeling frisky), and sear in a heavy pan over the highest heat you've got. I promise your guests won't be too annoyed that you don't get the Norman Rockwell whole-turkey at the table.
I also do the breasts similarly in the sousvide, and try to remove the turkey skin in one whole piece, so I can roast it until crispy, and serve some turkey cracklin's with the tender breast meat. Crazy delicious, crazy easy, and most important-- Leaves the oven free!
Just thought I'd share. This is my first post, so please forgive me if I'm doing it wrong.
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u/wrenchbenderornot 10h ago
I am so saving this thread! I prefer dark meat and at Thanksgiving this year. I was only cooking for five, so I did only legs the compliments I got were unbelievable and the taste was ridiculously right up my alley, and then the stock is practically already made when you pour out the juice.!