The guide to tender, juicy sous vide turkey legs with crispy skin. Make them in batches and serve them with bbq sauce, or make them in bulk to please all the dark meat eaters at Thanksgiving.
When the sous vide bath is complete, remove the turkey leg from the bag and pat it dry. Add your choice of seasonings (as in blog post) OR BBQ sauce to the skin, and broil the turkey on high for 3-5 minutes to until golden and crispy.
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