Best Turkey Confit Recipes

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BRINED ROAST TURKEY BREAST WITH CONFIT LEGS



Brined Roast Turkey Breast with Confit Legs image

Provided by Suzanne Goin

Categories     turkey     Roast     Thanksgiving     Dinner     Rosemary     Fall     Sage     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 10 servings (with some leftovers)

Number Of Ingredients 32

1 14-pound turkey, legs and thighs cut from carcass, keeping drumsticks and thighs attached, wings cut from breast
Turkey leg and wing confit:
2 dried chiles de árbol, crumbled
1/4 cup kosher salt
1 tablespoon freshly cracked black pepper
6 sprigs thyme
3 sprigs sage
2 4" sprigs rosemary
2 bay leaves
4 2x1/2" strips lemon zest (yellow part only; from about 1/2 lemon)
9 cups duck fat
Brine for breast:
2 tablespoons allspice berries
2 tablespoons juniper berries
1 tablespoon fennel seeds
1/2 cup kosher salt
1/3 cup sugar
1 onion, sliced
1 carrot, peeled, cut on a diagonal
1/2 fennel bulb, sliced
8 sprigs flat-leaf parsley
8 sprigs thyme
2 bay leaves
2 dried chiles de árbol
2 whole cloves
Roast breast:
1 sliced yellow onion
1/2 bunch sage sprigs
1/2 bunch thyme sprigs
1/4 cup (1/2 stick) unsalted butter, melted
Kosher salt, freshly ground pepper
Ingredient info: Dried chiles de árbol are thin, red, very hot 3"-long chiles. Find them at Latin markets, specialty foods stores, and some supermarkets. Duck fat is available at hudsonvalleyfoiegras.com. Juniper berries are available at thespicehouse.com.

Steps:

  • For turkey leg and wing confit:
  • Place whole legs and wings on a baking sheet. Rub chiles, salt, and pepper all over turkey; transfer to a large resealable plastic bag. Scatter herbs and lemon zest all around turkey in bag. Seal bag and chill overnight.
  • Preheat oven to 250°F. Brush off herbs and excess salt from legs and wings.
  • Heat duck fat in a heavy 5-quart pot over low heat just until melted and warm. Add legs and wings to pot and submerge.
  • Place turkey in oven and cook until legs are tender and a paring knife can be easily inserted into the thickest part of thigh, 3-3 1/2 hours. Let turkey cool in duck fat at room temperature, about 2 hours. Cover and chill overnight. DO AHEAD: Confit can be made 3 days ahead. Keep chilled.
  • For brine for breast:
  • Coarsely crush allspice berries with a mortar and pestle. Alternatively, place in a resealable plastic freezer bag and crush with a rolling pin or the bottom of a skillet. Transfer to a large pot. Repeat with juniper berries, then fennel seeds. Place spices in pot.
  • Add salt, sugar, and 2 cups hot water to pot with spices. Stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, and cloves. Add 3 quarts very cold water and stir to combine. Place turkey breast in brine. Place a plate on top, if necessary, to keep breast submerged. Cover and chill overnight.
  • For roast breast:
  • Preheat oven to 450°F. Line a large roasting pan with foil. Set a rack inside pan. Scatter onion, sage, and thyme over rack. Remove turkey breast from brine. Pat dry with paper towels. Place turkey breast on top of herbs on rack.
  • Brush breast with melted butter. Season with salt and pepper. Roast turkey for 30 minutes. Reduce oven temperature to 300°F, cover breast loosely with foil, and continue to roast until an instant-read thermometer inserted into the thickest part of breast registers 160°F, 2 1/2-3 hours total. Let breast rest for at least 30 minutes before carving.
  • Meanwhile, rewarm confit legs and wings in duck fat over medium heat. Remove legs and wings from fat; transfer to a large nonstick or cast-iron skillet and cook over medium-high heat until skin is nicely browned, about 6 minutes per side. Strain fat from pan and freeze for future use.
  • Carve breast; arrange on a platter. Place wings and legs alongside.

TURKEY LEG CONFIT WITH SHALLOTS AND THYME



Turkey Leg Confit with Shallots and Thyme image

Provided by Guy Fieri

Categories     main-dish

Time 11h55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup kosher salt
1 tablespoon cracked black peppercorns
4 fresh turkey legs
8 cups (64 ounces) rendered duck fat
8 cloves garlic, smashed
4 medium shallots, minced
8 sprigs fresh thyme
3 whole cloves
2 sprigs fresh rosemary
2 star anise
1 teaspoon fennel seeds
1 cinnamon stick
1 lemon, strips of peel only
1 orange, strips of peel only

Steps:

  • In a large mixing bowl, combine the salt and pepper. Place the turkey legs in a large re-sealable bag and add the salt mixture. Shake around to coat the legs evenly and then seal bag and place in fridge overnight.
  • Preheat the oven to 300 degrees F. In a large Dutch oven over medium heat, add 1/4 cup duck fat. Remove the turkey legs from the bag and brush off excess salt. Add the turkey legs to the pot and brown all over, 3 to 4 minutes per side. Add the garlic and shallots and cook until fragrant, 2 to 3 minutes. Add the thyme, cloves, rosemary, star anise, fennel seeds, cinnamon, lemon peel and orange peel and then pour over the remaining duck fat so the legs are completely covered.
  • Bring to a gentle simmer (without boiling or frying), then remove from the heat, cover and place into the oven. Cook until the meat starts to fall off the bone, about 3 hours.
  • Place the legs on a baking sheet. Shred the meat and serve. Reserve the fat and use it to cook gravy, French fries or roasted potatoes. If making ahead of time, remove the pot from the oven and set aside to allow the turkey to cool in the fat. Once cooled, place in the refrigerator overnight to completely chill. To serve, remove the turkey from the fat and crisp in a dry pan to heat through.

TURKEY CONFIT



Turkey Confit image

Provided by Mark Bittman

Categories     dinner, appetizer, main course

Time 3h

Yield 2 to 4 servings

Number Of Ingredients 6

4 turkey wings, thighs or legs
1 tablespoon coarse salt
2 teaspoons ground black pepper
About 20 sage leaves or 10 thyme sprigs or 5 rosemary sprigs
10 cloves garlic, crushed and peeled
2 quarts extra virgin olive oil, or as needed

Steps:

  • Toss turkey, salt, pepper, herbs and garlic in a bowl and refrigerate, covered, for a half-hour or up to 24 hours.
  • Put turkey, herbs and garlic in a saucepan just large enough to fit it. Cover with olive oil. Turn heat to medium and watch carefully; allow just a few bubbles to come up at a time. (Use an instant-read or frying thermometer and keep oil at 190 to 200 degrees.) Do not allow meat to brown.
  • Cook, turning meat once or twice, for two hours or until it is quite tender but not falling off bone. Remove meat from oil. You can refrigerate turkey and oil separately or together, until needed. (If storing separately, use turkey in a few days; if you store it in oil, it will keep a week or more.)
  • When you're ready to cook, put 2 to 4 tablespoons of used oil in a skillet large enough to hold turkey pieces in one layer; set heat at medium-low. (Use leftover oil for other purposes.) Cook turkey pieces slowly, turning once or twice, until browned and crisp, 10 to 20 minutes. Serve hot, warm or at room temperature, alone or over a bed of greens with a little dressing.

BRINED ROAST TURKEY CROWN & CONFIT LEGS



Brined roast turkey crown & confit legs image

Always wanted to know how to get your turkey breast succulent, and the leg meat falling off the bone? Dry-brining tenderises and adds lots of flavour

Provided by Chelsie Collins

Time 6h

Number Of Ingredients 14

5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy)
500g duck fat or goose fat
2 bay leaves
2 thyme sprigs
2 sage sprigs
1 onion, quartered
50g butter, softened
160g flaky sea salt
1 tbsp black peppercorns, toasted
6 bay leaves, crumpled up
6 sage leaves, finely chopped
2 tbsp soft light brown sugar
4 tbsp lemon zest (about 6 lemons)
4 tbsp orange zest (about 4 oranges)

Steps:

  • Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/ 3 into a large resealable bag and the rest in another bag to chill.
  • Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge.
  • The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days.
  • On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight.
  • In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes.
  • Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast - the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins.
  • Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.

Nutrition Facts : Calories 645 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 90 grams protein, Sodium 2.3 milligram of sodium

TURKEY CONFIT



Turkey Confit image

Provided by Food Network

Time 20h15m

Yield 14 servings

Number Of Ingredients 7

3 cups salt
1 bunch fresh parsley
1 bunch fresh tarragon
1 bunch fresh sage
1 bunch fresh chives
2 whole turkey breasts, about 12 pounds
1 gallon duck fat

Steps:

  • Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside.
  • Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours. Take out and rub the salt all over the turkey breasts. Return to the refrigerator for another 2 hours. Take out and rinse all the salt off in cold running water. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator.
  • Preheat the oven to 250 degrees F.
  • Take the turkey out and place, skin side up, in a deep hotel pan. Cover the turkey completely in the duck fat. Roast in the oven for 3 hours. When it comes out, let it sit for 1 hour to cool off. Serve.

CONFIT TURKEY WITH CHILES AND GARLIC



Confit Turkey With Chiles and Garlic image

With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork

Provided by Chris Morocco

Categories     Thanksgiving     Dinner     Pepper     turkey     Garlic     Chile Pepper     Oregano     Almond     Peanut     Sesame     Hot Pepper     Dairy Free     Soy Free     Wheat/Gluten-Free

Yield 4 - 6 Servings

Number Of Ingredients 11

1 Tbsp. light brown sugar
2 tsp. cracked black pepper
2 Tbsp. plus ¼ tsp. kosher salt
2 whole turkey legs (4-5 lb. total)
6 garlic cloves, smashed, plus 2 heads of garlic, divided
8 guajillo, ancho, or New Mexico chiles, stems and seeds removed
4 sprigs oregano or 1 tsp. dried oregano
3-4 cups (or more) extra-virgin olive oil
2 tsp. (or more) crushed red pepper flakes
½ cup unsalted roasted almonds or peanuts
¼ cup toasted sesame seeds

Steps:

  • Combine brown sugar, black pepper, and 2 Tbsp. kosher salt in a small bowl. Place turkey legs in a baking dish just big enough to fit them or a medium Dutch oven. Sprinkle all over with brown sugar mixture and scatter smashed garlic cloves around. Let sit at room temperature at least 2 hours, or chill up to 12 hours (more time makes a big difference).
  • Place a rack in middle of oven; preheat to 275°F. Cut heads of garlic heads in half crosswise. Nestle around turkey legs along with chiles and oregano sprigs. Pour in oil until turkey is mostly if not completely submerged (shove chiles down since they can burn if above the surface of the oil). You may need a bit more oil depending on your pot and size of turkey legs; don't worry, this oil can be reused in all kinds of ways so it won't go to waste!
  • Braise turkey, uncovered, until meat has shrunk away from drumsticks dramatically and meat shreds easily with firm pressure, 3-4 hours (a few bubbles is okay, but anything above a lazy simmer and you should reduce the heat). Let meat rest, still submerged in fat, at least 1 hour.
  • Pick out chiles from braising oil with tongs and place in a blender; add red pepper flakes and 1 cup braising oil. Let cool slightly, then blend until chiles are coarsely chopped. Add almonds and pulse until largest pieces are no bigger than a red pepper flake. Add sesame seeds and pulse just to combine. Season with remaining ¼ tsp. salt and add more red pepper flakes if desired.
  • If eating right away, heat 2 Tbsp. braising oil in a large nonstick or cast-iron skillet over medium heat. Cook turkey legs, carefully turning with 2 pairs of tongs, until brown and crisp all over, 8-10 minutes. Serve with the almond-chile sauce.
  • Don't discard the braising oil or the juices below: Strain through a fine-mesh sieve into a heatproof container. Skim off fat to use for roasting potatoes, or your next confit project. Use juices in another braise, or stir into a pot of beans.
  • Do ahead: Turkey can be braised 4 days ahead. Let cool, cover and chill (still in oil). Reheat, uncovered, in a 275°F oven until warmed through, about 40 minutes, before browning.

TURKEY LEG AND WING CONFIT WITH ROASTED BREAST



Turkey Leg and Wing Confit with Roasted Breast image

Cooking the turkey using two methods allows you to bring out the best qualities in both the white and dark meat. The legs and wings have the classic crisp and meltingly tender quality of slow-cooked duck confit, and the breast is perfectly roasted and juicy.

Provided by Food Network Kitchen

Categories     main-dish

Time 12h50m

Yield 8 to 10 servings

Number Of Ingredients 16

One 12- to 14-pound turkey, leg quarters and wings removed, breast kept whole
Kosher salt and freshly ground black pepper
8 cloves garlic, minced, plus 2 heads, halved
1 large shallot, minced, plus 2 shallots, halved
16 sprigs thyme, leaves stripped from half and roughly chopped
12 sprigs rosemary, leaves stripped from half and roughly chopped
8 bay leaves, half roughly chopped
4 cups rendered duck or chicken fat, or extra-virgin olive oil
1 orange, halved
Pear Chutney, recipe follows
1 3/4 pounds fresh pears, peeled, cored and chopped
1 small shallot, finely chopped
1/2 cup light brown sugar
1/2 cup golden raisins
1/2 cup plus 1 tablespoon rice wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Put the turkey legs and wings in a large bowl and sprinkle with 2 tablespoons salt and 1 tablespoon pepper. Add the minced garlic and shallot and chopped thyme, rosemary and bay leaves and rub all over until evenly coated. Cover and refrigerate overnight.
  • Scrape off as much of the seasoning mixture as possible from the turkey legs and wings and discard. Blot dry with paper towels. Melt the duck fat in a large wide pot or Dutch oven over medium heat. Nestle the turkey legs and wings skin-side up in the pot so that they're submerged in the fat. Bring to a very gentle simmer, cover and cook until the leg meat is extremely tender, but not falling apart, about 2 hours. Turn off the heat and set aside. The recipe can be prepared to this point up to 2 days in advance. Keep the turkey submerged in the fat and refrigerate it.
  • Meanwhile, prepare and roast the turkey breast. Position an oven rack in the lower third of the oven, remove the top rack, and preheat to 425 degrees F. Sprinkle the breast generously inside and out with salt and pepper. Stuff the cavity with the halved garlic and shallots, the remaining thyme, rosemary and bay leaves and the orange. Prop the breast up by placing two balls of aluminum foil under the space where the wings would attach, so that it doesn't topple over. Brush the skin with some of the rendered duck fat, and roast until just starting to brown, about 30 minutes. Reduce the oven temperature to 350 degrees F and continue cooking until golden brown and an instant-read thermometer inserted in the deepest part of the breast registers 160 degrees F, about 30 minutes more. Remove the turkey from the oven and set aside to rest.
  • While the turkey rests, finish the legs and wings. Carefully remove the legs and wings from the fat and blot dry with paper towels. Put 1/4 cup of the fat in each of 2 large nonstick skillets. Heat over medium-high heat until shimmering. Add the legs and wings skin-side down and cook until deeply browned and crisp, about 5 minutes. Flip and continue cooking until browned on the second side and heated through, about 3 minutes more.
  • Transfer the legs and wings to a serving platter. Carve the breast meat and transfer to the platter with the legs and wings. Serve with the Pear Chutney on the side.
  • Combine the pears, shallot, sugar, raisins, 1/2 cup vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Bring to a boil and reduce the heat to a simmer. Cook, stirring occasionally, until thickened, 40 to 45 minutes. Remove from the heat and stir in the remaining tablespoon vinegar. Serve warm or chilled. Store in the refrigerator for up to 2 weeks.

TURKEY CONFIT CLUB SANDWICH



Turkey Confit Club Sandwich image

Make and share this Turkey Confit Club Sandwich recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time P1DT14h35m

Yield 6 serving(s)

Number Of Ingredients 14

one 12- to 15-pound boneless turkey breast
kosher salt & freshly ground black pepper
2 cups brown sugar
1 bunch fresh thyme, chopped
1 gallon duck fat
4 turkey legs, and 4 thighs or 8 boneless turkey thighs
kosher salt
8 ounces fresh thyme, chopped
2 bay leaves
18 slices pullman bread
mayonnaise
1 leaf lettuce
vine-ripe tomatoes, sliced
24 slices cooked bacon

Steps:

  • For the turkey:
  • Preheat the oven to 300 degrees F. Sprinkle the turkey breast liberally with salt and pepper. Rub with the brown sugar and chopped thyme. Wrap in aluminum foil and roast in the oven until the meat has reached an internal temperature of 160 degrees F, 4 to 5 hours. Remove from the oven and let cool completely before opening and slicing.
  • For the confit:
  • Lower the oven temperature to 200 degrees F. Warm the duck fat in a large pan big enough to hold the legs and thighs. Rub the legs and thighs with salt, and then submerge in the duck fat. Add a sachet of the thyme and the bay leaves to the fat. Cover with aluminum foil and roast until the meat is tender and pulls away effortlessly with a fork, 6 to 8 hours. Remove and let cool in the duck fat overnight.
  • Gently warm the turkey confit, just enough to remove the turkey from the fat. Shred the meat into pieces and toss with a little bit of the reserved fat. Reserve some more of the fat for assembling the sandwiches.
  • Press the confit into a baking dish or small baking tray in a single 1/2-inch layer. Lay plastic wrap over the tray directly touching the confit, and place another tray on top. Add a few cans or weights to press it down and let it sit overnight.
  • Unwrap the confit and cut 1 square per sandwich about the same size as the bread slices. Toast the bread, and then slice the turkey breast very thinly across the grain.
  • Heat 2 tablespoons of duck fat in a nonstick pan over medium heat until hot. Place the squares of confit in the pan and fry until brown and crisp on both sides. Spread mayonnaise evenly over the bread slices. For each sandwich, place the confit on one slice and top with another piece of bread. Add 4 slices bacon, some tomato, turkey breast and lettuce. Top with last piece of bread and serve.

TURKEY LEG CONFIT TACO WITH PASILLA PURéE AND PICKLED PEACH SALSA



Turkey Leg Confit Taco with Pasilla Purée and Pickled Peach Salsa image

Savory, slow-cooked turkey and crispy skin are enhanced by a smoky pasilla purée and a sweet and tangy peach salsa in these Southern-inspired tacos.

Provided by Sean Brock

Yield Makes 12 tacos

Number Of Ingredients 24

3 pounds lard
3 tablespoons sugar
3 tablespoons kosher salt
2 skin-on turkey drumsticks (1 1/2 pounds)
2 skin-on turkey thighs (1 1/2 pounds)
1 cup apple cider vinegar
1 cup sugar
1 tablespoon kosher salt
2 peaches (about 3/4 pound), sliced
1 tablespoon yellow mustard seeds
12 fresh thyme sprigs
1 cup chopped red onion
1/2 cup cilantro leaves, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Pinch kosher salt
2 ounces dried pasilla chiles
2 cloves garlic
1/2 cup chopped red onion
1 teaspoon sugar
1/2 teaspoon kosher salt
1 tablespoon vegetable oil, for frying
12 corn tortillas
2 avocados, diced

Steps:

  • Preheat the oven to 300°F. Melt the lard in a 5-quart pot or Dutch oven over medium heat. Add the sugar and salt and stir until dissolved. Add the turkey and place in oven. Turn turkey pieces every 30 minutes and cook until turkey is tender and a paring knife can easily be inserted into the thickest part of the thigh, about 1 1/2 to 2 hours. Remove from oven and let cool to room temperature. Carefully remove the skin from turkey pieces and reserve. Shred the meat and reserve.
  • Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place peaches, mustard seeds, and thyme in a heatproof glass container and pour vinegar mixture over. Let sit until mixture comes to room temperature, then refrigerate 1 hour.
  • Dice the chilled peaches and combine with the onion, cilantro, lemon, olive oil, and salt. Taste and adjust seasoning.
  • Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove stems and seeds. Bring 1 cup water to a boil and pour over chiles. Steep until tender, about 5 minutes. Purée the chiles, water, garlic, onion, sugar, and salt in a blender until smooth, adding more water, 1 tablespoon at a time, if necessary. Taste and adjust seasoning. Purée can be made 1 day in advance.
  • In a large skillet over medium-high heat, fry the reserved turkey skin in the oil until crisp and golden brown. Remove and chop. Warm the shredded meat and toss with the skin.
  • Warm the tortillas. Spread a spoonful of pasilla purée on each tortilla. Divide the turkey meat and skin between the tortillas and top with peach salsa and diced avocado.

SOUS VIDE TURKEY-DARK MEAT TURKEY CONFIT



Sous vide turkey-dark meat turkey confit image

Categories     turkey

Number Of Ingredients 7

2 Turkey legs
5 tablespoon Dark brown sugar
1 tablespoon Kosher salt
4 cloves Garlic, finely chopped
3 sprig Rosemary
1/2 teaspoon Black pepper
1/2 cup Duck fat

Steps:

  • 1. Preheat water bath to 140 in a large container
  • 2. Combine sugar, salt, garlic, rosemary and black pepper in a large bowl. Add turkey legs and toss to coat
  • 3. Transfer turkey legs and sugar mixture to a bag and seal. Cook for 24 hours
  • Boneless turkey breasts-skin on in a bag and add aromatics and olive oil. Add to the water bath and continue cooking for 2 1/2 hours min, up to 8 hours
  • Arrange top rack of the oven so it is 8-12" below the heating element, and preheat oven to broil
  • Unbag the dark meat from the bag, reserving any liquid for gravy
  • Unbag the white meat, arrange the dark and white meat pieces skin side up on a baking sheet. Blot the pieces dry with a paper towel
  • Roast under the broiler , watching continuously, until the skin has browned, about 2-5 minutes
  • Slice the turkey breast crosswise into medallions and arrange on a platter alongside the dark meat pieces
  • Gravy 1. Melt the duck fat in a small saucepan over med heat

CONFIT TURKEY WINGS



Confit Turkey Wings image

These delectable, crispy wings are part of our over-the-top Thanksgiving turkey.

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.

TURKEY, DUCK OR GOOSE LEG CONFIT SOUS VIDE RECIPE



Turkey, Duck or Goose Leg Confit Sous Vide Recipe image

Provided by á-2533

Number Of Ingredients 4

Ingredients:
Duck, Goose or Turkey Legs
Rendered Duck or Goose Fat (or Lard)
Salt and Pepper

Steps:

  • Instructions: Place legs in a 5 to 10% brine (50 to 100 grams salt per 1 liter) for three to six hours: I chose a 5% solution for three hours. The brine may be flavored with sprigs of thyme, bay leaves, garlic, and orange/ lemon slices: I chose thyme and garlic After brining, rinse legs and pat dry with paper towels: I use tea towels and really washed and dried well Season with Kosher salt and coarse ground pepper Individually vacuum seal the legs with 2to 4 tablespoons of rendered fat: I used 3 tablespoons Place the vacuum sealed legs in a 176°F (80°C) water bath for 8 to 12 hours: as I was going to the Market Saturday morning, they were out in 10 hours After cooking, the legs must be rapidly cooled in ice water (see table below) and can be then frozen or refrigerated at below 39° indefinitely To serve, reheat and sear until skin is crispy or just discard skin and serve meat torn into pieces

TURKEY LEG CONFIT RECIPE - (4.7/5)



Turkey Leg Confit Recipe - (4.7/5) image

Provided by á-74973

Number Of Ingredients 7

4 turkey legs
12 cups of canola oil
12 cloves of garlic
1 teaspoon of peppercorn
1/4 cup of salt
1/4 cup of sage
2 bay leaves

Steps:

  • 1. Finely grind bay leaves, peppercorn and sage in a coffee/spice grinder. 2. Rub salt, spices and 8 crushed garlic cloves all around turkey leg. 3. Marinate turkey legs overnight. 4. Rinse the turkey legs. Pad the meat dry. 5. Put 6 cups of canola oil on a large pot with 4 garlic cloves with skin peeled. Put the pot into the oven and pre-heat under 250F. 6. Add turkey legs into the oil. Roast for 2.5 hours, turn every 30 minutes.

TURKEY CONFIT



TURKEY CONFIT image

Yield 4 people

Number Of Ingredients 6

4 turkey wings, thighs or legs
1 tablespoon coarse salt
2 teaspoons ground black pepper
About 20 sage leaves or 10 thyme sprigs or 5 rosemary sprigs
10 cloves garlic, crushed and peeled
2 quarts extra virgin olive oil, or as needed.

Steps:

  • 1. Toss turkey, salt, pepper, herbs and garlic in a bowl and refrigerate, covered, for a half-hour or up to 24 hours. 2. Put turkey, herbs and garlic in a saucepan just large enough to fit it. Cover with olive oil. Turn heat to medium and watch carefully; allow just a few bubbles to come up at a time. (Use an instant-read or frying thermometer and keep oil at 190 to 200 degrees.) Do not allow meat to brown. 3. Cook, turning meat once or twice, for two hours or until it is quite tender but not falling off bone. Remove meat from oil. You can refrigerate turkey and oil separately or together, until needed. (If storing separately, use turkey in a few days; if you store it in oil, it will keep a week or more.) 4. When you're ready to cook, put 2 to 4 tablespoons of used oil in a skillet large enough to hold turkey pieces in one layer; set heat at medium-low. (Use leftover oil for other purposes.) Cook turkey pieces slowly, turning once or twice, until browned and crisp, 10 to 20 minutes. Serve hot, warm or at room temperature, alone or over a bed of greens with a little dressing.

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