I’m forking using the Sous Vide to do some turkey breast meat.
Sealed in the bag is Turkey Breast, a carrot, a celery stalk, some sweet onion, salt, pepper, a chunk of frozen Extra Virgin Olive Oil, 4 leaves sage, 2 cloves garlic, sprig rosemary, and a sprig of thyme. If you have a more expensive vacuum sealer you can add liquid to your bag but most people have the one I do and need to add liquids as a solid.
Directions are to cook in the Sous Vide for 2 1/2-5 hours at 60 degrees C. that means 140 degrees F. The meat comes out forking perfect, it’s juicy and moist and seasoned just so. It’s hard to ague with perfection.
To do Turkey Legs you’d Sous Vide 6 or so hours at 75 degrees C or 167 degrees F.
I think I’m always going to use the Sous Vide for Turkey Breast. Next time I’ll vacuum seal the Turkey Breast with the Turkey Fat I just froze.