Recipe courtesy of Peter Karapanagiotis

Turkey Confit

  • Level: Easy
  • Total: 20 hr 15 min
  • Prep: 15 min
  • Inactive: 17 hr
  • Cook: 3 hr
  • Yield: 14 servings
Save Recipe


3 cups salt

1 bunch fresh parsley

1 bunch fresh tarragon

1 bunch fresh sage

1 bunch fresh chives

2 whole turkey breasts, about 12 pounds

1 gallon duck fat


  1. Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside. 
  2. 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. 
  3. Preheat the oven to 250 degrees F. 
  4. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Turkey Meatloaf

Turkey Chili

Turkey Lasagna

Turkey Bolognese

Turkey Tetrazzini

Roasted Turkey

Perfect Roast Turkey

Smoked Whole Turkey

🤤 More Drool-Worthy Recipes