Turkey Confit
24 hrs cure + ~4 hrs 20 min cookYield: 6
Slow-poached turkey legs and thighs in duck fat, cured with salt and herbs, then crisped in the oven before serving.
| prepPreheat oven to 250°F / 120°C | ||||
| 60 g kosher salt | Mix cure, coat turkey, chill 24–48 hrs | Add turkey to fat, braise 250°F / 120°C, 3.5 hrs | Cool to room temperature, store in fat | Crisp turkey 425°F / 220°C, 40 min, rotating |
| 12 g sugar | ||||
| 1/2 teaspoon cracked black peppercorns | ||||
| 2 bay leaves (crushed) | ||||
| 10 sprigs thyme | ||||
| 2 sprigs rosemary (leaves only, stems discarded) | ||||
| 2 turkey legs (about 1.1 kg) | ||||
| 2 turkey thighs (about 1.1 kg) | ||||
| 4 7-ounce / 200 g containers duck fat | Warm duck fat & garlic, rinse & dry turkey | |||
| 1 head garlic (top 1/3 cut off and discarded) | ||||
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