Your Thanksgiving Secret Weapon! 🦃 Fall-Off-the-Bone Sous Vide Turkey Legs

Worried about serving dry turkey this Thanksgiving? Try this game-changing sous vide method! It takes patience, but the reward is incredibly tender, juicy, fall-off-the-bone turkey legs.

Best of all, you can prep them up to a week in advance with your Fresko Vacuum Sealer and Bags, and finish them in minutes on the big day for a guaranteed showstopper!

Special Equipment

• Fresko Vacuum Sealer

• Fresko Vacuum Bags

🍽️ Ingredients List

• Turkey legs 🍗 (4 to 4 1/2 pounds / 1.8 to 2 kg)

• Kosher salt and freshly ground black pepper 🧂

• Fresh thyme 🌿 (6 sprigs)

🍳 Steps

1. Preheat Water Bath: Set up an immersion circulator and preheat the water bath to 150°F (66°C).

2. Season and Seal: Season the turkey legs all over with salt and pepper. Place the thyme sprigs on the bottom sides of the legs. Place the turkey legs into two separate Fresko vacuum bags and seal them using your Fresko Vacuum Sealer. 

3. Sous Vide Cook: Fully submerge the sealed bags in the water bath and cook for 24 to 30 hours. This long cooking time is key to the tender texture. Make sure to cover the top of your container with plastic wrap to prevent water evaporation. If the bags float, weigh them down. 

4. Chill and Store: Remove the turkey from the water bath and transfer it to the refrigerator to chill completely. The turkey legs can be kept refrigerated within the sealed bag for up to 1 week.

5. Finish and Serve (Choose One):

   • If Using Immediately (from warm): Remove the turkey from the bags (discard thyme) and pat the surface dry with paper towels. Heat 1 tablespoon of oil in a skillet over medium-high heat. Working one leg at a time, sear on all sides until the skin is crispy and golden brown, about 6 minutes total.

   • If Serving After Refrigeration: Remove turkey from the bag, wipe away any congealed fat, and pat dry with paper towels (discard thyme). Cook the turkey legs skin-side up in a 450°F (230°C) oven or broil until the meat is heated through and the skin is browned and crispy, about 7 minutes. 

The long, slow cook transforms tough turkey leg meat into something unbelievably tender. Thanks to the Fresko Vacuum Sealer, a dish once reserved for fine dining can now be your holiday specialty. Get ready to impress!