Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Turkey Confit with 40 Cloves of Garlic
Getting reviews...
- Level: Intermediate
- Total: 18 hr 30 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1826
- Total Fat
- 153 g
- Saturated Fat
- 28 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 85 g
- Cholesterol
- 402 mg
- Sodium
- 1756 mg
Cooked gently for hours in a blend of olive oil, herbs and lots of garlic, this turkey leg confit boasts mouthwateringly tender, flavorful meat. As a contrast, a quick broil at the end gives the legs crispy golden skin. Once it has flavored the meat, all the soft sweet garlic is used to make a delicious garlic confit gravy to serve with the turkey. Save the strained, flavor-infused oil and refrigerate it to use in another confit recipe (such as duck, fish or vegetables) or as the cooking oil for almost any dish.
- Level: Intermediate
- Total: 18 hr 30 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1826
- Total Fat
- 153 g
- Saturated Fat
- 28 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 85 g
- Cholesterol
- 402 mg
- Sodium
- 1756 mg
Ingredients
Turkey:
Gravy:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the turkey: The day before cooking the confit, salt the the turkey by combining the salt, thyme leaves, sage leaves and rosemary leaves in a food processor. Pulse until the herbs are chopped. (Alternatively, you can chop the herbs with a knife and rub them into the salt.) Spread half the salt mixture on the bottom of a large baking dish. Place the turkey pieces skin-side up on top and rub them all over with the salt underneath. Top the turkey pieces evenly with the remaining salt. Refrigerate for 12 hours.
- When ready to cook, preheat the oven to 250 degrees F. Thoroughly rinse the salt off the turkey pieces with water and pat them dry. Nestle the pieces in a large Dutch oven or pot, then add the garlic cloves, shallots, bay leaves, peppercorns and whole sprigs of thyme, sage and rosemary. Pour the olive oil into the pot, then add enough vegetable oil to just cover the turkey.
- Place the pot over medium heat and warm the oil until small bubbles come to the surface, about 5 minutes. Cover the pot and transfer it to the oven. Gently cook the turkey until very tender but not falling apart, about 4 hours. Uncover and let the turkey cool in the fat for about an hour. (If serving on another day, let cool completely, then transfer the pot with the turkey still in the fat to the refrigerator.)
- Remove the turkey pieces from the pot, letting any excess oil drip off, and place them skin-side up on a baking sheet. Strain most of the oil through a sieve, stopping just before reaching the turkey juices at the bottom; pour the turkey juices into a fat separator. (If you don’t have a fat separator, transfer the juices to a liquid measuring cup, let the fat rise to the surface and use a spoon to skim off the fat.) Reserve all the garlic cloves and one of the whole shallots and discard the remaining solids. (Be sure to save and refrigerate the oil, which can be used again for another confit or as a cooking oil.)
- For the gravy: Heat the butter and 2 tablespoons of the confit oil in a medium saucepan over medium heat. Add the flour and whisk until the mixture is lightly browned, 3 to 4 minutes. Gradually pour in the broth and reserved confit juices while whisking constantly. Remove the outer layer from the reserved shallot and add it to the pot along with all the garlic. Bring to a boil and reduce to a simmer. Simmer until thickened and the flour has had a chance to cook, about 20 minutes. Remove from the heat and carefully purée the gravy with an immersion blender or in a regular blender until smooth. Season with salt and pepper if necessary (you might not need to add any salt).
- Meanwhile, broil the turkey: Preheat the broiler and set the rack about 6 inches from the heating element. Broil the turkey until the skin is nicely browned and crispy, 6 to 8 minutes, flipping the drumsticks and rotating the baking sheet as needed. Serve the turkey with the hot gravy on the side.
Cook’s Note
Be sure to purchase fresh turkey that has not been pre-brined; turkey that’s already brined will turn out too salty. Since the turkey pieces are cured with a good amount of salt in preparation for the confit, we recommend using unsalted stock for the gravy and seasoning the gravy with salt at the end only if needed.
