Sous Vide Turkey Leg
Cooking an entire turkey is an ordeal, isn't it?
This year we decided to have our butcher break down the entire bird, just so we could prepare each part individually in the Anova Sous Vide Precision Cooker.
The result? A perfectly cooked Turkey with moist meat and crispy skin.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Prep Time: 00:15
Recipe Time: 14:00
145F / 62.8C
- 2 turkey legs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic salt
- 1 teaspoon freshly ground black pepper
- 3 sprigs fresh thyme
- 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. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the turkey submerged.
- When the timer goes off, remove the bag from the water bath. Remove the legs from the bag and pat dry with paper towels. Rub with olive oil.
- Heat a cast iron skillet or broiler for 5 minutes on high heat. Add the turkey legs and sear until golden brown on all sides, about 5 minutes total.
- Let turkey rest for 10 minutes before serving.