Confit turkey legs
Turkey is not meant for Thanksgiving only. This big bird can be cooked to feed your family all year round. Meant for those who have time, this recipe will tantalize your taste buds to the core when it’s done. The beauty is that you can serve it after months, all when you are ready. Grab a glass of wine, as you patiently wait for your turkey legs to cook.
Time: 16 hours, 45 minutes
- 1 cup kosher salt
- ½ cup sugar
- 1 Tbsp. chili flakes
- 8 medium garlic cloves, minced (¼ cup) plus 4 medium whole garlic cloves, divided
- 4 turkey drumsticks (1¼ lb.)
- 2 qt. duck fat
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 Tbsp. whole black peppercorns
- 2 bay leaves
- Lingonberry, Brussell sprouts preserve, for serving
- Set a cooling rack in a shallow roasting pan or large rimmed baking sheet. To a medium bowl, add the salt, sugar, minced garlic, and chili flakes and toss to combine. Rub the mixture over the drumsticks, pressing to adhere it to the meat. Transfer to the fridge to cure for at least 6 and up to 12 hours.
- In a medium Dutch oven over medium-low heat, melt the duck fat. Add the whole garlic cloves, thyme, rosemary, bay leaves, and peppercorns. Preheat an oven to 275°F.
- Meanwhile, rinse the drumsticks well under cold running water to remove the curing mixture. Pat the turkey dry with paper towels. Once the fat is warm and fully melted, add the turkey, cover the Dutch oven, transfer to the oven, and cook until the turkey is very tender when poked with a fork, about 3 hours. Allow the drumsticks to cool to room temperature in their cooking fat, then refrigerate for at least 6 hours and up to 2 months.
- When you are ready to finish the dish, return the Dutch oven to the stove over low heat and cook until the drumsticks are heated through, 30–35 minutes.
- To a large skillet over medium heat, add ¼ cup of the duck fat. When the oil is very hot, transfer the drumsticks to the skillet, skin side down. Cook, turning occasionally, until crispy all over, 11–13 minutes. Transfer to a platter and serve with lingonberry preserves and Brussell sprouts.