CONFIT TURKEY WINGS

Confit Turkey Wings image

Provided by Nick Kindelsperger

Time P2DT4h15m

Yield 4-6 servings

Number Of Ingredients 9

2 turkey wings from a 15-17-pound turkey
2 garlic cloves, sliced
2 bay leaves
4 whole black peppercorns
2 whole cloves
1 tablespoon plus 1 1/2 teaspoons kosher salt
1 cup ghee
2 1/2 cups canola oil
A 1-gallon resealable bag; a 9x5x2 3/4" loaf pan

Steps:

Separate turkey drumettes and flats. Remove and reserve wing tips for stock.
Place drumettes and flats in 1-gallon bag; add garlic, bay leaves, peppercorns, cloves, and salt. Press out air, seal bag, and rub outside of bag until spices are evenly distributed. Chill 24-36 hours.
Preheat oven to 200°F. Remove turkey pieces from bag, rinse under water, and pat dry; discard spices and herbs. Place turkey in loaf pan. Pour in ghee, then add oil (pieces should be completely covered).
Roast turkey until an instant-read thermometer inserted into drumette registers 190°F, 3 1/2-4 hours. Let cool completely in pan, then chill overnight.
Remove turkey pieces from pan, letting any excess oil and ghee drip off, and transfer to a plate. Heat a large skillet over medium-high until hot but not smoking. Cook turkey pieces until browned on all sides and warmed through, 8-10 minutes. Serve warm.