Sous Vide Turkey Recipe
Starting with a defrosted turkey, remove the legs and breasts, keeping the skin attached.
Rinse the breasts and legs, and pat dry with paper towels.
Generously sprinkle all sides of the breasts and legs with poultry spice, salt, and pepper.
Place in a vacuum sealable bag, add 1/4 (solid/cold) butter , and seal.
Place the breasts in a 145°F water bath for 8 hours.
Place the legs in a 165°F water bath for 12 hours.
For storage, remove the bags from the warm water bath and place immediately in an ice bath for ~2 hours. After this, they may be stored in the fridge for 2-3 days, or frozen for indefinite lengths of time.
To serve from cold storage, once thawed (if applicable), place the breasts and legs in a 145°F water bath for at least 1 hour.
Remove the bags from the water bath, remove the meat from the bags, and pour off the juices to make gravy with later.
Place the meat skin side up in a roasting tray, and broil for 5-10 minutes until desired 'brownness' and 'crispiness' are reached.
Serve immediately (no need to let the meat 'rest').
If you reheated sealed bags, but did not open them, just repeat the ice bath from above.