Sous Vide Smoked Turkey Legs A Duck's Oven

How to Sous Vide Chicken Drumstick Times and Temperatures

Published: Nov 15, 2018 · Modified: Dec 27, 2022 by Jenna Passaro · This post may contain affiliate links. In this sous vide turkey leg recipe, you'll learn how to prepare turkey legs sous vide style for two ways. First, Thanksgiving style with traditional savory herbs. And second, BBQ style sous vide turkey drumsticks for any day of the year.

Sous Vide Turkey Leg and Thigh Recipe

Step 1. Set Anova Sous Vide Precision Cooker to 151°F / 66°C. Step 2. Remove the legs from the turkey by cutting through the thigh joint, leaving the thigh and drumstick attached. Next, cut through the ribs to remove the backbone, leaving the remaining bones in the breast. Step 3.

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Mix salt, sugar and rosemary, and use to evenly coat the turkey. Place in a nonreactive pan and cover. Refrigerate overnight or for 8-12 hours. Rinse the drumsticks with cold water and pat dry. Place in vacuum bag with 1 tbsp duck fat and seal. Place in preheated sous vide set at 150F. Cook for 24 hours.

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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.

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Air Fryer - Place turkey legs in the air fryer and cook at 400F for about five minutes or until crisp. Cast Iron Skillet - Place turkey legs in a heavy-bottomed skillet with a bit of oil over medium-high heat. Cook for about two minutes per side or until crisp and slightly charred.

Sous Vide Smoked Turkey Legs How to cook turkey legs sous vide

In a large bowl, combine the salt, peppercorns, bay leaves, thyme, garlic, and olive oil. Rub the mixture all over the turkey legs. 3. Place the turkey legs in a vacuum sealer bag and seal according to the manufacturer's instructions. 4. Place the bag in a sous vide bath and cook at 185 degrees Fahrenheit for 24 hours.

Sous Vide Confit Turkey Drumsticks — Elevated Wild

Preheat the water to 150°F, 30 minutes to 1 hour. Cut the bone out from the thighs, keeping the skin intact. Season the inside of the thighs with salt and pepper. Place the thighs, skin side down, into a vacuum-sealable bag, making sure they lie flat. Add the sage, thyme and garlic to the bag.

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Recipe Instructions. Preheating: Preheat the sous vide machine to 140ºF (60ºC) for white meat or 150°F (65.6°C) for dark meat. Trim and Season turkey: Trim off any fat or gristle. Salt the meat then coat with any spices. Seal in Sous Vide Bag: Place the turkey in a sous vide bag and then seal.

How to Sous Vide Turkey Thigh Times and Temperatures

Seal the Turkey: Seal the leg in a sous vide bag, Ziploc-brand freezer bag, silicon bag, or other food- and heat-safe bag or zip top bag. Cook the Leg: Add the bag to the preheated sous vide water bath. Let the leg cook until it is pasteurized and tenderized, about 4 to 6 hours for a typical turkey leg or turkey thigh.

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Step 1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C). Step 2. Season the turkey with garlic salt and pepper. Place in a large zipper lock or vacuum seal bag with the thyme. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Step 3. Place the bag in the water bath and set the timer for 14 hours.

Sous Vide Turkey Leg and Thigh Recipe

Heat a skillet over medium high heat and add 1 tablespoon of cooking oil. Remove the turkey legs from the bag, reserving the cooking liquid. Brown the turkey legs again on each side (about 2 minutes) to crisp the skin. Simmer the cooking liquid over medium high heat for 2-3 minutes.

Crispy, Tender Confit Turkey Legs Sous Vide Recipe Recipe Sous

Submerge sous vide bag into water bath and cook thighs at 150F (65C) for 2.5-4.5 hours. Make the glaze with maple syrup, orange juice, balsamic vinegar, Dijon and rosemary. Half will be used to glaze the thighs, the other half to make a sauce if you like. Remove cooked thighs, pat dry well with paper towels.

Sous Vide Turkey Legs Recipe Sous vide recipes, Sous vide steak

Instructions. Preheat water bath using immersion circulator to 150 degrees F. Combine all ingredients for the seasoning in a small bowl. Season the turkey legs liberally, getting under the skin. Vacuum seal the drumsticks, making sure to keep them in a single layer and leaving a little space between them if possible.

Sous Vide Turkey Leg and Thigh Recipe

Tip* Start by placing your leg meat in sous vide at 150°F for 12 hours or overnight. Turn down the precision cooker to 135°F, drop in the bag of turkey breast and cook for another 12 hours. Leave the turkey legs in while you sous vide the breast meat. Start a day ahead to give you plenty of time to cook your turkey.

Sous Vide Smoked Turkey Legs A Duck's Oven

Set the Anova Sous Vide Precision ® Cooker to 145°F (62°C). Season the turkey with garlic salt and pepper. Place in a large zipper lock or vacuum seal bag with the thyme. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 14 hours.

[Video] How to make sous vide Thanksgiving turkey Nomiku Sous vide

Dark meat is handled very similarly to the white meat except for a slight increase in temperature and cooking time. My recommendation for a normal turkey drumstick is 148ºF (64.4°C) for 4 to 6 hours. If you are making shredded turkey then the more tender, but less moist result of 165ºF (73.9°C) for 8 to 12 hours should work very well.