Ingredients
- •4 turkey drumsticks or 2 whole legs (about 3–4 lbs total)
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp garlic powder
- •1 tsp smoked paprika
- •3 tbsp unsalted butter, softened
- •2 tbsp fresh sage, finely chopped
- •1 tbsp fresh thyme leaves
- •1 tbsp fresh rosemary, finely chopped
- •3 cloves garlic, minced
- •2 tbsp unsalted butter (for finishing)
- •1 tbsp olive oil (for finishing)
- •1 cup chicken or turkey stock
- •2 tbsp all-purpose flour
- •¼ cup white wine (optional)
- •Flaky sea salt for finishing
- •Fresh herbs for garnish
Instructions
Pat turkey legs completely dry with paper towels
Season all over with kosher salt, black pepper, garlic powder, and smoked paprika
In a small bowl, mix softened butter with sage, thyme, rosemary, and minced garlic
Rub herb butter all over turkey legs, getting under the skin where possible
Tie turkey legs with butcher's twine to help them hold shape
Place seasoned turkey legs in vacuum-seal bag or large zip-top bag
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 152°F (67°C)
Submerge sealed bag in water bath, ensuring turkey is fully submerged
Cook for 7 h for tender, sliceable dark meat
When cook time is complete, remove turkey legs from bag
Pour bag juices into a measuring cup and reserve for gravy
Pat turkey legs completely dry with paper towels
Remove twine
Preheat oven to 475°F (246°C) with rack in upper third
Place turkey legs on a wire rack over a sheet tray
Brush with melted butter and olive oil
Roast for 12–15 min, turning halfway, until skin is deeply golden and crispy
Watch carefully to prevent burning
While legs roast, make pan gravy
In a small saucepan, melt 2 tbsp butter over medium heat
Whisk in flour to make a roux, cook for 2 min until lightly golden
Gradually whisk in reserved turkey juices and chicken stock
Add white wine if using
Bring to a simmer, whisking constantly, until gravy thickens (5–7 min)
Season with salt and pepper to taste
Remove turkey legs from oven and let rest for 5 min upright on rack
Transfer to serving platter
Finish with flaky sea salt and fresh herbs
Serve immediately with pan gravy
Notes
- •Tying the legs helps them cook evenly and look beautiful when plated
- •The high-heat roast is critical for crispy skin - watch closely
- •Turkey legs stay incredibly juicy and can be reheated without drying out
- •Perfect alongside mashed potatoes, stuffing, and roasted vegetables