Sous Vide Turkey Dark Meat Turkey Confit Recipes

SOUS VIDE WHOLE TURKEY

Steps:

• Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
• Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
• Attach a sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F (65 degrees C); cook for 18 to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
• Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

SOUS VIDE TURKEY-DARK MEAT TURKEY CONFIT

Steps:

• 1. Preheat water bath to 140 in a large container
• 2. Combine sugar, salt, garlic, rosemary and black pepper in a large bowl. Add turkey legs and toss to coat
• 3. Transfer turkey legs and sugar mixture to a bag and seal. Cook for 24 hours
• Boneless turkey breasts-skin on in a bag and add aromatics and olive oil. Add to the water bath and continue cooking for 2 1/2 hours min, up to 8 hours
• Arrange top rack of the oven so it is 8-12" below the heating element, and preheat oven to broil
• Unbag the dark meat from the bag, reserving any liquid for gravy
• Unbag the white meat, arrange the dark and white meat pieces skin side up on a baking sheet. Blot the pieces dry with a paper towel
• Roast under the broiler , watching continuously, until the skin has browned, about 2-5 minutes
• Slice the turkey breast crosswise into medallions and arrange on a platter alongside the dark meat pieces
• Gravy 1. Melt the duck fat in a small saucepan over med heat