I eat turkey as semi-regular meal. - Buy parts, just the dark meat. - Sous vide - salt, pepper, garlic, thyme, rosemary, 155C for 24hr. (breast would be 145 f

I eat turkey as semi-regular meal. - Buy parts, just the dark meat. - Sous vide - salt, pepper, garlic, thyme, rosemary, 155C for 24hr. (breast would be 145 for fewer hours) - Make a roux, add bag juices and a bit of acid (dijon and sherry vinegar) -> gravy (1:1 butter:flour, 1:10 roux : bag juices) - Broil the thighs on high -> crispy on the outside, perfectly cooked on the inside. You can leave the last step for another day and put the bag (sans juices) straight in the fridge. Then perfect turkey becomes an easy weeknight meal.