Serves 4
1455 min
Sous Vide Turkey Legs
Recipe GLPR786cd5d2beed35
Tender and juicy turkey legs cooked using the sous vide method, which keeps the meat moist and flavorful. The low-and-slow cooking technique breaks down connective tissue, resulting in meat that's easy to shred from the bone. Seasoned simply with salt, pepper, and fresh thyme for a classic, comforting main course.
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Ingredients
4 whole Turkey legs
2 teaspoons Kosher salt
1 teaspoon Freshly ground black pepper
6 Fresh thyme sprigs
Directions
Preheat your sous vide water bath to 165°F (74°C). This temperature ensures the turkey reaches a safe internal temperature throughout the slow cooking process.
Pat the turkey legs dry with paper towels. Season each leg generously on all sides with kosher salt and freshly ground black pepper.
Divide the fresh thyme sprigs among vacuum-seal bags or ziplock bags designed for sous vide cooking. Place one seasoned turkey leg in each bag along with 1–2 thyme sprigs per leg.
Remove as much air as possible from the bags using the water-displacement method or a vacuum sealer. Ensure the bags are properly sealed to prevent water from entering during cooking.
Carefully lower the sealed bags into the preheated water bath. The turkey legs should be fully submerged. Cook for 24 hours at 165°F. This extended time allows the collagen in the meat to break down, creating an exceptionally tender texture.
After 24 hours, carefully remove the bags from the water bath and let them rest for 5 minutes.
Open the bags and transfer the turkey legs to a serving platter, discarding the thyme sprigs. The meat should be very tender and may be falling off the bone. Serve immediately while hot, or allow to cool slightly before serving.
