Sous vide turkey is underdone. How can I salvage it in 3 hours?
I'm cooking my turkey sous vide (started yesterday afternoon), with the legs going in at 155F around 3pm yesterday and then the breasts going in at 135F around 3am. I just pulled the meat out to check, and while the breasts look great, the legs look and the legs still look very underdone (light pink hue and soft to the touch). Can I finish the legs in the oven? What temp and for how long? (BTW, these are 4 legs/thighs from two 14lbs birds.) Thanks!