Turkey Leg Confit Recipe 475

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.

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.

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.

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.

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.

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.