Sous Vide Turkey Thighs Recipes

SOUS VIDE TURKEY THIGHS

Steps:

• BRINE TURKEY THIGHS (OPTIONAL): Note 2
• PREPARE SOUS VIDE BATH: Fill water in a large pot, container or sous vide machine as per manufacturers instructions. Set the temperature of immersion circulator (or sous vide 'oven') to 150F/65.6C and allow water to heat to that temperature.
• PREPARE TURKEY FOR SOUS VIDE: Mix oil and poultry seasoning in a small bowl. Rub mixture all over turkey thighs and tuck edges under to make an even roll. Place small sprig of fresh rosemary under each thigh or sprinkle some dried rosemary on thighs. Don't put in too much rosemary or the flavors will be overpowering.
• SOUS VIDE TURKEY: Place thighs side by side in freezer zipper-lock bag. Slowly lower bag into water. The pressure of the water will press air out of bag. When bag is just above water line and air is mostly out, seal (zip up) bag. Cooking time is minimum 2 1/2 hours and a maximum of 4 1/2 hours. (If thighs are fairly large, I cook them for 3 1/2 to 4 hours). Remove from water bath. Take thighs out of bag and remove skin if there is any. Reserve juices for sauce. Pat turkey dry with a paper towel.
• MAKE GLAZE/SAUCE: In a small bowl or cup, whisk together all Glaze ingredients including 1/2 teaspoon orange zest. Half of glaze will be used to glaze thighs - the rest to make the sauce. To make sauce, add remaining half of glaze, cornstarch, turkey juices or broth, 1/2 teaspoon orange zest and salt and pepper to taste to a small sauce pan. Heat on medium-high heat for about 5 minutes, stirring occasionally until slightly reduced and thickened. Taste and adjust seasonings (syrup, salt, orange, etc).
• FINISH AND SERVE: To brown for a nice presentation or to get crispy skin (if using thighs with skin), place thighs on foil lined baking sheet, (skin side up if using skin), brush with glaze all over and broil for 2-3 minutes (no need to turn over) 6 inches/15 cm from heat at top. Remove and brush with glaze again. Add garnish of orange zest and parsley if desired. Slice and serve with sauce drizzled on top or on the side.

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.