Sous vide and smoked turkey legs are deliciously fall off the bone tender. Use a traditional poultry seasoning or a smoky BBQ seasoning depending on the flavor you're looking to achieve!
- 3-5 turkey legs or drumsticks
Seasoning (if not using store bought)
- 2 tbsp kosher salt
- 2 tsp Italian seasoning
- 1 tsp sugar
- 1 tsp garlic powder
Preheat water bath using immersion circulator to 150 degrees F.
Combine all ingredients for the seasoning in a small bowl. Season the turkey legs liberally, getting under the skin.
Vacuum seal the drumsticks, making sure to keep them in a single layer and leaving a little space between them if possible.
Cook in preheated water bath for 22-28 hours (err towards the longer end of this time frame if your drumsticks are large). This step can be done up to 3 days before serving and legs can be refrigerated in vacuum sealed bag until you're ready to smoke and serve.
When ready to smoke, preheat your smoker to 180 degrees F. Remove the legs from the bag and smoke for 3-4 hours.
Serve on a bed of fresh herbs and lightly carve so your guests can easily remove pieces from the bone.
Feel free to use a store bought roast seasoning OR smoky BBQ seasoning depending on the flavor you want to achieve!
Don't, I repeat, DO NOT short the sous vide time or you risk tough turkey legs. The bigger they are, the longer you should cook them.
Calories: 329kcal, Carbohydrates: 1g, Protein: 44g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Cholesterol: 160mg, Sodium: 1718mg, Potassium: 626mg, Fiber: 1g, Sugar: 1g, Vitamin A: 14IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 4mg