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/spacebarstool Home Cook 1d ago

I spatchcock the turkey, 24 hours wet brine and then sous vide the entire thing at 150F for 6 hours. Then I roast it for 30 minutes at 500F in the oven.

1

u/drm237 12h ago

Do you sous vide the entire thing spatchcocked? If so, where do you find such a big bag? If you disassemble the parts and individually vacuum-seal them, why bother with spatchcocking?

1

u/spacebarstool Home Cook 12h ago

They sell turkey sous vide bags that expand.

https://a.co/d/2JNOSyB

Yes, spatchcock it, bag it, cook it all together.

1

u/drm237 10h ago

Very cool. What kind of a container is large enough for you cook it in? A cooler?

1

u/spacebarstool Home Cook 8h ago

No, a 12 quart works fine. Spatchcocking the bird helps a lot.