Did you know the Beefer crisps turkey legs to perfection? Our Beefer’s Best Turkey Legs will win your palate with depth of flavor and crispy turkey skin. We keep it simple with a marinade of garlic, smoked salt, and sage then pop it into a sous vide for 6-hours, before heading straight to the infrared heat of the Beefer. The scrumptious turkey legs are served on a healthy and absolutely delicious Veggie Medley. A perfect Thanksgiving dish for keto, paleo, and gluten-free guests.
Ingredients for Sous Vide Turkey Legs:
- 6 large garlic cloves, roughly chopped
- Zest from 1 lemon
- 1 tablespoon Cooper Duper Smoked Salt
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon sage powder
- 2 tablespoons garlic oil or oil of preference
- 2 (1.5 lbs) turkey legs
Ingredients for Veggie Medley
- 3 Napa Cabbage leaves, shredded
- 3/4 cup baby carrots, chopped
- 1 large parsnip, peeled, chopped
- 1/2 white or yellow onion, chopped
- 2 tablespoons unsalted butter, divided
- 1 stalk celery, chopped
- 1 long sweet red pepper or 1/2 cup red bell peppers, chopped
- 1/2 jalapeño, chopped, or desired amount
- 1 tablespoon chopped parsley or favorite holiday herb
STEP 1 In a sous vide approved vacuum-seal bag, combine garlic, lemon zest, smoked salt, sea salt, black pepper, sage powder and cooking oil. Massage plastic bag to mix ingredients. Add turkey legs and seal bags per sous vide instructions. Sous vide turkey legs for 6-8 hours at 148°F:
STEP 2 After the turkey legs have cooked 6 hours remove from sous vide and blot dry. It is beneficial for the turkey legs to air dry (for crispier skin) while preparing the Veggie Medley:
STEP 3 Combine the cabbage, carrots, parsnip, and onion in a 8-cup microwave safe bowl. Add 1/3 cup water, and cover the bowl with plastic wrap. Microwave the vegetables on high for 4 minutes. Remove the veggie bowl from the microwave, and allow to steam 2 minutes before removing the plastic wrap:
STEP 4 After removing the plastic wrap from the bowl, immediately add 1 tablespoon of butter to the hot vegetables. Pour veggies into a Beefer Drip Tray:
STEP 5 Combine the sweet red pepper, jalapeño, parsley and 1 tablespoon butter in a Beefer Deep Gastro Tray. Heat the Beefer on high for 5 minutes.
STEP 6 Adjust the Beefer heat to medium-high. Place Deep Gastro Tray with sweet red pepper medley onto the 3rd shelf. Grill red pepper medley for 45 seconds, turning the tray halfway through cook time. The sweet red pepper medley is done cooking once the peppers are lightly charred, and softened:
STEP 7 Pour the cabbage medley into the sweet red pepper medley and stir. Add a squeeze of lemon juice and salt to taste:
STEP 8 Place veggie medley on the bottom of the Beefer to capture all of the turkey juice! So delicious!
STEP 9 Place 1 or 2 turkey legs, on a Beefer grill grate. Brown turkey legs, on the center shelf under medium-high infrared heat:
STEP 10 Rotate the turkey legs with the Beefer Tongs every 20-30 seconds for 5 minutes. The turkey legs are done once they are brown and crispy!
STEP 11 Pour Veggie Medley on a medium serving platter. Top with the Beefer’s Best Turkey Legs. Sprinkle with parsley and enjoy!
Tip 1 Don’t be afraid to brown the turkey leg until crispy. By cooking the turkey leg sous vide, the meat stays moist and can take the extreme heat of the Beefer:
TIP 2 Select a medium platter to make the Turkey and Veggie Medley look more grandeur than on a large platter:
Serves 2 – 3