I've been a thanksgiving turkey dry brine, spatchcock, hot smoker advocate for years but this year we decided we'd sous vide legs as one of my other family member has brought a fantastic baked turkey and we literally had 2 extra birds last year.
They were a hit! We dry rubbed them with savory seasonings, smoked on a Kamado at 200-215F for 1.5hrs with applewood. Then I transferred to vacuum bags and sous vide at 15O F for 24hrs. Then pulled to refrigerate for an hour or so until just before everything else was ready. Then I brushed the skin with a little oil and broiled for about 15 mins while rotating to get all sides crisped.
They were delicious, good but not overwhelming smoke flavor throughout, just falling off the bone juicy yummy turkey.
Broiling didn't do much for the skin so I think next time I'll pan sear it before serving or maybe smoke another hour.
Sorry no good pic of the final product but i did remember to take a snap just after my first bite!
by apost8n8
3 Comments
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Looks delicious! What’s that purple stuff?
That last photo makes it look like turkey jerky.