Sous Vide Turkey Legs, Thighs, and wings

Set the sous vide to 150 degrees F.

Mix your salt, pepper, and herbs in the desired amount.

Coat your pieces in oil, then the herb mixture and put them in bags.

Vacuum seal the pieces using your preferred method. Put them in the circulator and use a rack to hold them in place if you have one.

Cook for 2-4 hours depending on leg size.

Snip a hole in the corner of each bag to drain. Remove pieces and pat dry with paper towels. (If you need to finish up side dishes before you finish them, leave them in the bags while you do that.)

Turn on your broiler.

Lay the pieces out, skin side up, on an oiled rack over a foil lined pan. Brush the pieces with oil or melted butter or fat.

Broil for 5 minutes or until the skin is brown and crispy.