You can also cook turkey leg sous vide but increase the temperature of the water bath to 85˚C and cook for 10 hours.
Add extra flavour by putting other ingredients into the bag with the turkey – try thyme, garlic, lemon zest, truffle oil, sliced truffle or ceps.
Obviously turkey is traditionally served on Christmas day with all the trimmings – roast potatoes, Brussels sprouts, cranberry sauce etc. – but turkey breast is available all year round. Why not try Dom Chapman's Turkey, Stilton, chicory and walnut salad or Turkey and butternut squash ravioli for something different.