Turkey Confit Recipes

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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.

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.

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 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.

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.

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

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