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Turkey Breast Halves & Legs




Source of Recipe


Various internet sources


Recipe Introduction


This is what I did for turkey for our belated Christmas dinner in March of 2020 and again for our Thanksgiving meal 2020. I seriously doubt that I will ever find another method that makes a better textured or tasting turkey. It was very juicy and turned out incredibly tender without being mushy. I got my turkey enough ahead of time that I froze it after sealing it in the bags, but I think you would want to seal it with the seasonings a couple of days ahead of time even if you weren’t freezing it.


List of Ingredients




Bone in turkey breast halves
Turkey leg quarters or drumsticks
Butter
Salt & pepper
Poultry seasoning

Recipe



Sprinkle the turkey pieces with poultry seasoning, salt, and pepper. Place them in a vacuum bag with a couple of pats of butter and seal. (Put the breast halves in separate bags and put two leg quarters or drumsticks in one bag.)

The turkey should be thawed before cooking. I set the temperature for 148F and put the bags with the legs in them for 12 to 15 hours. With about 6 hours to go, I put the breasts in. I took them out of the water and let cool slightly. When I was ready to serve, I took the pieces out of the bags (saving the collected juices for gravy), dried them off with paper towels and seared the skin. You can do this in a skillet, on a really hot grill, or with a good torch.