Sous-Vide Turkey Breast and Legs

By tulawdog

Ingredients

• For the Turkey Legs:
• 1 3 1/2- to 4-pound turkey breast, cut in half
• Salt
• White Pepper
• 4 tablespoons butter
• 4 leaves of sage
• 2 cloves garlic, chopped
• 1 sprig of rosemary, stripped and chopped
• 2 1 1/2- to 2-pound turkey legs with thigh attached
• Salt
• White pepper
• 4 tablespoons butter
• 4 leaves of sage
• 2 cloves garlic, chopped
• 1 sprig of rosemary, stripped and chopped
• Maple syrup, for garnish

Preparation

Step 1

Aired November 11, 2013

Serves 6-8

Ingredients
For the Turkey Breast:
1 3 1/2- to 4-pound turkey breast, cut in half
Salt
White Pepper
4 tablespoons butter
4 leaves of sage
2 cloves garlic, chopped
1 sprig of rosemary, stripped and chopped

For the Turkey Legs:
2 1 1/2- to 2-pound turkey legs with thigh attached
Salt
White pepper
4 tablespoons butter
4 leaves of sage
2 cloves garlic, chopped
1 sprig of rosemary, stripped and chopped
Maple syrup, for garnish
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Preparation
For the Turkey Breast:
Rub turkey breast pieces with salt and white pepper. Bag and seal in a sous vide machine. Follow Sous Vide instructions and cook for 2 1/2 hours at 60�C.

Remove turkey and sear in a large saut� pan until golden brown on both sides or roast in a pan with butter, sage, garlic and rosemary.

For the Turkey Legs:
Rub turkey leg pieces with salt and white pepper. Bag and seal in a sous vide machine. Follow Sous Vide instructions cook for 6 hours at 75�C.

Remove turkey and sear in a large saut� pan until golden brown on both sides or roast in a pan with butter, sage, garlic and rosemary.