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Sous Vide Turkey Leg | Recipe by sousvidetools.com

Sous Vide Boned and Rolled Turkey Leg – With all the Flavours of Christmas

Sous Vide Boned and Rolled Turkey Leg – With all the Flavours of Christmas Poultry
  • COOK TIME: 8 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult
  • SERVES: 2


  • 2 x Turkey Legs, bone removed
  • Zest of 4 Clementine
  • ¼ tsp Nutmeg
  • ¼ tsp Mixed Spice
  • 60g Soaked Dried Apricots, finely chopped
  • 3 tbsp. Honey
  • 10 Sage Leaves
  • 2 Cubes Chicken Stock
  • 8 Crushed Juniper Berries
  • 5 tbsp. Cranberry Sauce
  • 250g Butter





This recipe brings together all the flavour of Christmas with the best part of the turkey.


  1. First make a flavoured butter by mixing all the spices with the apricot, honey and chopped sage
  2. Using a blender blend the spices into the butter
  3. On a large sheet of cling film lay out the turkey leg – skin side down. Season with a little salt and dust on the clementine zest. Brush over the cranberry sauce
  4. Now place the butter down the centre of the turkey and roll them very tightly in the cling film, tying both ends
  5. Vaccuum the turkey rolls into a pouch and cook ous vide in the water oven at 75 degrees for 8 hours
  6. Carefully take the turkey rolls from the pouch so they remain intact. Pat dry and in a hot pan crisp up the skin
  7. To serve, carve the turkey leg on a slight angle and serve with all the trimming

Chef’s Tip –

Why not smoke the turkey leg before cooking and stuffing with a little ham and cheese instead of the butter.

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