Recipe courtesy of Peter Karapanagiotis
Save Recipe Print
Total:
20 hr 15 min
Prep:
15 min
Inactive:
17 hr
Cook:
3 hr
Yield:
14 servings
Level:
Easy
Total:
20 hr 15 min
Prep:
15 min
Inactive:
17 hr
Cook:
3 hr
Yield:
14 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside. 

Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours. Take out and rub the salt all over the turkey breasts. Return to the refrigerator for another 2 hours. Take out and rinse all the salt off in cold running water. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator. 

Preheat the oven to 250 degrees F. 

Take the turkey out and place, skin side up, in a deep hotel pan. Cover the turkey completely in the duck fat. Roast in the oven for 3 hours. When it comes out, let it sit for 1 hour to cool off. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Duck Confit

Recipe courtesy of Lora Brody

Turkey Burgers

Recipe courtesy of Bobby Flay

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Turkey Leg Confit with Shallots and Thyme

Recipe courtesy of Guy Fieri

Turkey Leg and Wing Confit with Roasted Breast

Recipe courtesy of Food Network Kitchen

Hot Turkey Dinner: Heritage Turkey Leg Confit with Maple Whipped Sweet Potatoes, Baby Carrots and Sweet Peas

Recipe courtesy of Lynn Crawford

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.