For a take on turkey with minimal effort and maximum convenience, turn to the immersion circulator.
Firm, tender, and slightly pink at the bone across all cook times. Definitely a non-traditional turkey texture.Moist, tender, zero pinkness at the bone. Meat still pulls off the bone, but the legs don’t fall apart during handling/searing. Best results at the 24 to 30 hour mark.8 to 36 hours
My favorite texture came around the 150°F mark for around 24 hours. Of course, you could tinker in smaller temperature intervals above or below this value , but I suspect that the differences start to become less apparent—especially at the upper limit.As Daniel pointed out in his duck recipe, curing made little difference in the finished product. The differences in flavor and seasoning were minute, given such an extended cooking time. I tried a similar test, and found similar results.
On the other hand, pre-searing had a noticeable effect on the smell of the turkey legs after their long bath. For those who cook sous vide often, sometimes meat cooked at low temperatures for long periods of time can smell sour, funky, or even reminiscent of stinky cheese. Why? The smell is believed to be that are active at warm temperatures. These are the same bacteria that make sauerkraut, kimchi, and sourdough so delicious.
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