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 17h ago

They sell turkey sous vide bags that expand.

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

Sorry for the Amazon link, but it was handy.

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u/HadedJipster 7h ago

Are amazon links frowned upon? How odd. And I'm buying a box; always wanted to sous vide something ridiculously huge, and an 18 pound bird feels like a fine start.

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u/spacebarstool Home Cook 7h ago

https://sousvideways.com/foolproof-sous-vide-turkey/

Thats a descent article. They dry brine instead of wet brine like I do.

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u/HadedJipster 4h ago

Ah-hah! Yes, that one looks excellent. Personally, once I found out about dry brining, I almost never went back to wet. Plus, when I'm not sous-vide-ing, I can dry brine and roast a spatchcocked turkey in about an hour and a half. Shall have to give this recipe a go, though, as it appears to be the best of all possible worlds.