Turkey Leg & Thigh

Turkey legs are the dark-meat equivalent of chicken thighs - high collagen, high fat, and extremely forgiving. At 160°–165°F for 8–12 h the connective tissue melts into the meat.

The thick skin on turkey legs needs aggressive crisping. After the bath, broil for 6–8 min or deep fry for 3–4 min. The skin should be shattering crispy.

Turkey leg bag juices make incredible gravy. The collagen-rich liquid gels when chilled and produces a silky, body-rich gravy that flour-thickened versions cannot match.

For a renaissance faire leg, smoke the sous vide legs for 1–2 h at 225°F after the bath. The bark builds on the already-tender meat.

Anti-tip: do not cook turkey legs for less than 6 h. The thick tendons and connective tissue need sustained heat to break down. Under 6 h and you get tough, stringy meat regardless of temperature.

Tie legs with butcher’s twine so they hold their shape for presentation.

Dry the skin thoroughly and broil on a rack so heat circulates and crisps all sides.

Let the legs rest upright on a rack after broiling to keep skin from steaming.

Strain and chill the bag juices so you can skim fat and use the gelatin-rich stock for sauces.

Spread shredded turkey on a sheet pan before saucing to ensure even crisping under the broiler.

Portion into vacuum bags with a splash of defatted jus for freezer-friendly meals.

Use bear claws or forks to shred while the meat is piping hot - cool meat resists shredding.

Always toss with some cooking liquid or sauce before broiling to keep the strands juicy.

Freeze in flat bags with jus; reheat straight from frozen in simmering water.