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how do I sou-vide 2 turkey legs 2 1/2 Pound ?

post #1 of 9
Thread Starter 

Hi , 

Please tell me how should I go about this. it has been a while since I did it with a breast . I would like to know the temp and time , also I plan to rap them in foil before putting them in the plastic bag to cook , so the food is not touching the plastic . should work no ? 

 

thank's 

Alex 

post #2 of 9
Do you mean whole leg, like thigh and drum?
How do you want the end result to turn out? Firm like a roast, or soft like confit, or "pulled?"
Either way, skip the foil.
post #3 of 9
Quote:
Originally Posted by AllanMcPherson View Post

Do you mean whole leg, like thigh and drum?
How do you want the end result to turn out? Firm like a roast, or soft like confit, or "pulled?"
Either way, skip the foil.

Agreed. Skip the foil. 

 

To simplify and generalize: Legs: pan sear, seal, take it to 65-70 C (150-160 F) and leave for a few hours. After a while, just give the bag a squeeze to see if the meat comes away from the bone. If you open it and find it needs longer (not fork tender) reseal and drop it back in. Breast: sear, seal and take it to 55-60 C (130-140 F) for about 45 minutes. Might take less time, but that's the good thing about sous-vide, very difficult to overcook! 

post #4 of 9
Thread Starter 
Quote:
Originally Posted by AllanMcPherson View Post

Do you mean whole leg, like thigh and drum?
How do you want the end result to turn out? Firm like a roast, or soft like confit, or "pulled?"
Either way, skip the foil.


No I mean, just the ''drum stick". there are two, I want to do together , separate bags, I think .'' Pulled " ? or Firm,further advice on timing please  ? 


Edited by Alexbel - 7/7/15 at 3:36pm
post #5 of 9
64 for 3-4 hours for a firm, same temp for overnight for confit type, mid seventies for six hours or so to pull. As far as pre/post searing goes, it all depends on the effect you want. If you are in the just trying things out phase with, I would do one one way, and mix up the other.
post #6 of 9

I have not had the chance to do this, so this is more of a question than anything here.  What do you guys think the outcome of this would be?

 

Cold smoke turkey legs lightly so the skin does not get to rubbery

Sou vide until "pull tender"

Deep fry to order

 

Thoughts?

post #7 of 9
That will work. I have done the exact thing. With turkey neck as well. That said you will get a better result by hot smoking, just long enough to "cook" the meat, then tenderize in the water bath. You find the smoke much nicer this way.
post #8 of 9
Thread Starter 

It's nice to be able to tell you all , that I  wound up achieving an excellent results of firm pink succulent meat with 3 1/2 hours. thanks everyone. I first seared the legs then seasoned them, and then sealed and cooked in 68 F . I think this is a healthy way to cook, and leaves much less mess in the kitchen.

post #9 of 9
Right on. Clean is a perk. If you have dogs, them not smelling the meat cooking keeps them from under your feet!
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