Hey mates, and welcome again to Will It Sous Vide?, the column the place I normally make no matter you need me to with my immersion circulator. This week’s episode finds us speaking turkey (as a result of that’s all us meals writers can speak about proper now), particularly turkey legs.
Hey, my pleasant mates, and welcome to a really particular version of Will It Sous Vide?, the weekly …
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Final 12 months’s whole-turkey try was stuffed with petty foibles however, ultimately, we emerged with a very succulent and attractive hen. As a result of I can’t go away properly sufficient alone—and since I’m obsessive about gnawing on enormous hen legs, paleo type—I made a decision to slim my focus and see if I may take the sous-vide turkey leg to even fancier, gastronomic heights. My intention was to make one thing refined and indulgent, however I principally ended up making an elevated model of the legendary Renaissance Faire turkey leg. (To be clear: I’m an enormous fan of those.)
My plan was easy, and the recipe was modeled after a favourite dish of mine: duck confit. I began with a primary remedy consisting of 1 cup of brown sugar and one cup of salt, with a teaspoon every of garlic powder and paprika every. I additionally threw a few sprigs and leaves of contemporary herbs in there, as a result of Thanksgiving turkey isn’t proper with out at little little bit of rosemary, sage, and thyme.
I then rubbed two big, emu-esque legs with the salty stuff, lined them with plastic wrap, and allow them to hand around in the fridge for 24 hours. I then rinsed the curing combination off the legs, a course of that was uncannily much like many exfoliating therapies I’ve carried out by myself meaty stems. I patted every leg dry with paper towels, then shoved every one right into a bag with half a pound of duck fats.
The wonderful gams then went right into a 167-degree bathtub for 12 and 24 hours, as a result of I wished to see if an additional half-day would make an enormous distinction, both positively or negatively.
After their allotted occasions had elapsed. The legs had been faraway from the recent tub and chilled within the fridge in a single day. This step wasn’t fully crucial, nevertheless it was late within the night, and heating a large inventory pot of oil to 400℉ isn’t my thought of a calming pre-bed exercise.
The following morning, I eliminated the legs from the fridge, scraped off the surplus fats and collagen, and submerged the legs, one after the other, in a veritable vat of screeching scorching canola oil, which is when catastrophe struck.
You see, in a traditional case of “you realize higher asshole,” with a contact of “for this reason it’s essential to drink extra espresso,” I had overfilled my frying vessel which resulted in scorching oil spilling forth the second the leg was submerged. Fortunately, no corporeal hurt got here to both myself nor my spaniel, although the spaniel did get pleasure from licking up some turkey-flavored oil after the whole lot had calmed down. (Get a correct deep-frying arrange, is what I’m saying, with a pot giant sufficient so the oil solely fills it midway.) Despite my very own private oil spill, the legs got here out fantastically, and the pores and skin crisped up fairly properly after about 5 minutes of frying.
It was then time to style take a look at. Somewhat than knife-and-fork it, I grabbed the leg by its pure deal with, then ripped the flesh from the bone with my tooth. I then repeated this with the second leg.
Neither leg was dry by any means, however (surprisingly) the 24-hour leg was noticeably extra tender and succulent. The feel of each, nonetheless, was fairly completely different from final years un-cured specimen, which had been juicier, however not as intensely flavored. Although much less moist, this meat was nonetheless simply as tender, nevertheless it was denser and silkier, with a extra concentrated meaty taste. They had been—for lack of a greater time period—cured tasting, virtually like a ham, and as somebody who vastly prefers ham to turkey, I used to be happy.
Mainly, these legs tasted like those I grew up consuming at Disneyland and numerous assorted gala’s, each “ren” and in any other case. However, in contrast to most turkey legs you get at these occasions, the pores and skin was extremely crispy, and the meat wasn’t dry. They weren’t, nonetheless, your conventional Thanksgiving turkey. My man buddy—let’s name him “Ofclaire”—discovered them to be a bit too salty, nevertheless it’s price noting that he’s incorrect, and has by no means skilled the enjoyment of wandering round a Disney park with the leg of a useless hen in his hand.
When you’re searching for a turkey with a standard taste and texture, this isn’t the best way to go. However, should you’re searching for a flavor-infused, concentrated, meaty, considerably visceral turkey-eating expertise, strive a 24-hour remedy, adopted by a 24-hour sous-vide duck fats submersion, adopted by a pleasant deep fry. Thou thinkest m’girl can be fairly happy.