i made this recipe using rendered goose fat. (8 lb. tub available from schiltzfoods.com - $28.00 + shipping)recipe works very well, the only thing i would recommend is placing the confit on a rack in the pan for the final roasting. quite a bit of fat renders out of the turkey.
Turkey Confit
Curing and cooking turkey legs and wings in duck fat—yielding the dish that the French call confit—renders them succulent; roasting them in the oven afterward makes them crisp.
Credit: André Baranowski
ingredients
Legs and wings of a 12-lb. turkey1 tsp. rubbed sage
1 tsp. dried thyme
2 dried bay leaves
Kosher salt and freshly ground black pepper
4 qts. rendered duck fat
instructions
1. Pat dry the legs and wings of the turkey. Transfer turkey to a baking sheet.2. In a spice grinder, finely grind sage, thyme, and bay leaves. Rub turkey with herbs and sprinkle generously with salt and black pepper; chill overnight, uncovered.
3. Heat oven to 325°. Heat duck fat in a 6-qt. pot over low heat. Transfer turkey to a 13" x 16" x 3" roasting pan; pour fat over turkey. Cover pan with foil; bake until very tender, about 3 hours. Let cool; refrigerate for up to 1 week.
4. When ready to serve, place pan of confit in a 500° oven and bake until fat is just liquefied. Remove from oven and transfer turkey parts (without fat) to a baking pan, skin side up. Roast until browned and crisp, about 20 minutes. (Reserve fat for another use.)
Ratings & Reviews (1)
Turkey Confit
Reviewed by homer105 on
.
i made this recipe using rendered goose fat. (8 lb. tub available from schiltzfoods.com - $28.00 + shipping)recipe works very well, the only thing i would recommend is placing the confit on a rack in the pan for the final roasting. quite a bit of fat renders out of the turkey.
Rating:
