Roasted Turkey Breast and Legs Cooked in Oil (Confit Style)

Roasted Turkey Breast and Legs Cooked in Oil (Confit Style)

Aware-the-Flock Treat: Gourmet Turkey Dish for Your Thanksgiving Feast:** Brined breast and lightly spiced, confit-cooked legs.

Grocery List: Snag a fresh turkey; they taste better over frozen ones. If opting for a frozen turkey, remember it needs time to fully thaw before roasting (can take a few days in the fridge). Grab some duck fat (available at butcher shops or gourmet grocery stores).

Strategize the Cuisine: Measure the inner thigh's temperature to get an accurate reading, ensuring the thermometer is away from bone.

• Servings: 8
• Difficulty: A-okay for intermediate chefs
• Preparation Time: 2 hrs 45 mins, plus 24 hrs for brining
• Cook Time: 45 mins

Ingredients (22)

• 1 fresh turkey (12-15 lbs)

For the Brined Breast:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup granulated sugar
• 1 tbsp whole black peppercorns
• 1 head garlic, horizontally sliced
• 2 bay leaves
• 2 juniper berries, crushed

For the Confit:

• 1 qt (4 cups) duck fat
• 2 cups vegetable oil
• 12 unpeeled cloves garlic
• 3 bay leaves
• 4 sprigs thyme
• 1 tbsp whole black peppercorns
• 2 turkey legs

For the Mushroom Sauce (optional):

• 2 tbsp unsalted butter or duck fat
• 1 cup chanterelle mushrooms
• 1 cup black trumpet mushrooms
• 1 small shallot, minced
• 1 qt low-sodium chicken broth, reduced by half
• 1/4 cup chopped Italian parsley

Let's Get Cooking!

Prepare the Turkey:

1. Remove giblets and neck. Rinse cavity and dry with paper towels.
2. Trim excess fat and skin. Separate legs from the breast for individual preparation.

For the Brined Breast:

1. Combine salt, sugar, peppercorns, garlic, bay leaves, and juniper berries in a large stockpot. Bring to a boil. Cool to room temperature.
2. Submerge turkey breast in cooled brine. Cover and refrigerate for 24 hours.
3. Preheat oven to 350°F (180°C). Remove breast from brine and dry with paper towels. Roast, at 150°F on an instant-read thermometer, for 1.5 hours.
4. Let rest for 10 minutes before slicing. If using, reserve pan drippings for the mushroom sauce.

For the Confit:

1. Cover turkey legs with salt, garlic, bay leaves, thyme, and peppercorns. Rest for 12 hours, uncovered.
2. Preheat oven to 325°F (170°C). Coat a Dutch oven or heavy-bottomed pot with duck fat and vegetable oil (enough to cover the legs).
3. Place turkey legs in oil. Cook for 2 hours or until tender, in a covered oven.
4. Remove casserole from oven and cool. If serving immediately, brown legs by heating oven to 350°F (180°C) and searing them for 2 minutes, then cooking for 12 minutes.

Bonus Mushroom Sauce (optional):

1. Cook mushrooms in butter or reserved pan drippings. Remove from pan.
2. Sauté shallots for 3 minutes, then add broth. Reduce to half.
3. Return mushrooms to the oven, adding chopped parsley.
4. Serve alongside roasted turkey breast and confit turkey legs.
5. In addition to the brined breast and confit-cooked legs, consider a side of optional mushroom sauce made with chanterelle and black trumpet mushrooms for a more diverse and nutritious meal.
6. If you prefer an uncategorized dish, the mushroom sauce can be served with any leftover roast, such as these recipes, to add a flavorful twist.
7. As a reminder, each serving of the roast turkey dish contains essential nutrients, including 12-15 lbs of turkey, and a variety of ingredients like duck fat, garlic, and herbs, which contribute to a balanced and satisfying meal.
8. When preparing the confit legs,—which are covered in salt, garlic, bay leaves, thyme, and peppercorns for 12 hours before being cooked in duck fat and vegetable oil—a nice touch is to garnish the finished dish with the recommended 4 tablespoons of chopped Italian parsley.

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