Turkey Leg Confit
Serves 2
Ingredients
- 1 turkey leg, split
- 2 qts duck fat
Cure Mixture
- 3 tbsp kosher salt
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 tbsp chopped sage
- 2 tbsp chopped rosemary
- 1 tbsp chopped thyme leaves
- 1 tsp coarse-ground black pepper
Special Equipment
- instant-read thermometer
How-to
- Add cure ingredients to a bowl and whisk together until well mixed
- Apply cure mixture and massage into the flesh and under the skin of turkey
- Transfer to a baking dish, cover with plastic wrap and let sit in the refrigerator for 8 hours
- Preheat oven to 185º
- Rinse leg and thigh of the cure, pat dry and place in an oven-proof dish
- Melt duck fat in a large pot until it reaches 180º, but do not allow to boil
- Pour fat over the turkey, cover and bake 8 hours or until turkey is fork-tender
- Remove from fat, cool slightly, then refrigerate 1½ - 3 hours
- Preheat broiler on high
- Broil turkey 2-3 minutes until skin is brown and crispy