Cure Time: 16 hours
Cook Time: 16 hours
2 Turkey Legs, Frenched
1C / 240 ml Coarse Kosher Salt
1T Dried Thyme
3 Dried Bay Leaves
6T Duck Fat, reserve 2T for searing
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)
Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the turkey legs. Place in the refrigerator and let cure for 16 hours. After 16 hours, thoroughly rinse salt off legs.
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.
Place two turkey legs in vacuum bag, along with 4T duck fat. Vacuum seal.
Place sealed bag in circulating water bath and cook for 16 hours.
Remove bag from water bath.
Remove turkey legs from vacuum bag. Skin can be crisped in a hot pan with remaining duck fat or in a deep fryer. Meat can also be shredded for various dishes.
If serving immediately: transfer to serving vessel.
If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.