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Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Not for the first time, we find ourselves wishing we could just reach through this screen and hand you a bite of food: Once you taste these crispy-skinned sous vide turkey legs, you’ll never cook your holiday bird any other way.The gentle application of heat for 24 hours in a sous vide bath transforms the tough turkey legs, making them velvety-tender, intensely succulent, and super-juicy, as the tough collagen they contain is converted to gelatin. Once crisped in a hot pan, they’re unforgettable enough that they could be the superstar of your Thanksgiving table, but they’re also simple enough to prepare that you could batch-cook a bunch and serve them any day of the week.

Crispy, Tender Sous Vide Confit Turkey Legs