Sous Vide Turkey Dark Meat Turkey Confit Recipes
SOUS VIDE TURKEY-DARK MEAT TURKEY CONFIT
Categories turkey
Number Of Ingredients 7
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
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