- 3 cups salt
- 1 bunch each fresh parsley, tarragon, sage, and chives
- 2 whole turkey breasts, about 12 pounds
- 1 gallon duck fat
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.