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Smokerless Chicken + Sousvide Turkey Legs

Daniel_Bissonnette_403864

Hi all,

Trying to combine the two recipes for some really smokey turkey legs. Do you think I need to brine it for a full 24 hours and then sousvide for 12 hours, or is there a way around this? When I sousvide, could I potentially just put liquid smoke in bag along with the turkey legs ?

Thanks,

Dan B.

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fisher23

Liquid smoke in the sous vide? I hope you mean in the bag with the turkey and not in the sous vide. That would not be good for your Joule. I think I would brine and put some liquid smoke in the brine.

wolfiegirl

You can put the liquid smoke in the brine but if you really want smokey flavor, in the sous vide bag (along with some olive oil) would be ok. Just keep in mind that liquid smoke can be acrid if you use too much.