Turkey Brine, or Turkey Confit? Oh, the choices! I’m grateful for the overwhelming response on my Instagram stories about brining. Now we’ve started to confit the turkey legs so be sure to check the stories for the first steps. Details on the sublime onion soufflé are on their way! Stay tuned as we share here and then don’t miss the stories. Even with all the hustle and bustle, remember the day is all about family, fun and gratitude, so enjoy the moments!
Turkey Leg Confit
- 2 Turkey legs, thighs attached
- 2 dried chiles de arbol, crumbled
- 1/4 cup kosher salt
- 1 Tbsp. freshly cracked black pepper
- 6 sprigs thyme
- 3 sprigs sage
- 2, 4″ sprigs rosemary
- 2 bay leaves
- 4 2 x 1/2″ strips lemon zest (yellow part only; from about 1/2 lemon)
- 9 cups duck fat
Salt and pepper turkey legs very well on both sides. Then sprinkle both sides with chiles de árbol. Place the legs in a brining bag (or a very large Ziploc) and sprinkle with herbs and lemon zest strips. Seal bag and chill overnight in your refrigerator.
Preheat oven to 250º. Remove the turkey legs from refrigerator and lightly brush off excess salt and herbs.
In a 5-qt. pot over low heat, melt duck fat just until melted and warm. Add the turkey legs to the pot making sure they are completely submerged.
Place the pot in the oven and cook for about 3 – 3 1/2 hours, until turkey legs are tender and a knife can easily be inserted into the thickest part of the thigh. Then let turkey cool in the duck fat at room temperature, about 2 hours. Cover and chill overnight.
Confit can be made 3 days ahead. Keep Chilled.
Note: For all the trouble, I would absolutely double this.