Since getting my Sous Vide Supreme, I’ve been itching to develop a sous vide turkey leg recipe. And what better time to enjoy turkey than the month of November? All of the local butchers are starting to carry a variety of turkey parts, so I decided to take advantage of the seasonal bounty and see how well this large bird stands up to water bath cooking.
Turns out there are no recipes on the internet for how to sous vide turkey legs, unless you’re making turkey confit – which I’m not. This recipe is for straight-up turkey drumsticks, cooked with some simple seasoning. You can make this recipe for Thanksgiving, but it’s also great for any other day that you’re having a hankering for turkey.
Overall, I was very pleased with how the legs turned out; moist, tender, and if given a little sear at the end, this recipe will yield a great, golden turkey leg perfect for caveman-style gnawing (don’t forget the UUUNNNNNNGGGGGHHHHHH grunt!). I highly recommend this recipe for nights when you’re planning a full-contact dinner party, renaissance faire style.
- 2 large turkey legs, about 1 pound each
- 3 tablespoons butter
- 4 large fresh sage leaves, crumpled by hand
- 1 large sprig of rosemary
- 2 garlic cloves, smashed and peeled
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- Preheat your sous vide machine to 170°F (77°C).
- Rinse the turkey legs under cool water, then dry completely with a paper towel.
- Place turkey legs in a large vacuum sealer bag with butter, sage, rosemary, garlic, salt and pepper. Vacuum seal bag.
- Place sealed bag into the water bath and allow to cook for 6-7 hours.
- After the turkey legs have cooked, remove them from the water bath. Open bag and pour butter into a small bowl, discarding all vegetables and herbs.
- Preheat 3 tablespoons of the cooking butter in a large skillet over a medium-high heat. Once the pan is hot, sear all sides of the turkey legs until they are golden brown.
- Serve hot with stuffing and your favorite mashed potatoes recipe.