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Turkey Leg Confit

Author: Teri Turner

Ingredients

  • 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-inch 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

Instructions

  • 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.