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
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Ingredients

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

Directions

  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.
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