Ingredients

The following ingredients have 3 Servings
  • 2-3 pounds turkey legs
  • 2 tablespoons duck fat
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon honey
  • 2 tablespoons fresh sage (several sprigs)
  • 2 garlic cloves (smashed)
  • 2 tablespoons cooking oil (for searing)

Instruction

  • Heat a sous vide water bath to 148F degrees.
  • Rub the turkey legs with the salt and pepper.
  • Heat a skillet over medium high heat and add 1 tablespoon of cooking oil.
  • Add the turkey legs and brown on both sides.
  • Remove and let cool.
  • Add the turkey legs with the remaining ingredients (except the cooking oil) to a vacuum sealable bag (or zip lock freezer bag if using the water displacement method) and seal.
  • Place in the water bath and cook for 24 hours.
  • Remove and place in an ice bath for 10 minutes.
  • 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. To thicken, slowly whisk in a cornstarch slurry (1 tablespoon of water mixed with 1 tablespoon of cornstarch).
  • Serve the turkey legs drizzled with the reserved bag sauce and more fresh sage.