How to Prepare Turkey Confit

Photo: Heather Ramsdell ©

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The Ultimate Turkey Dinner

Perfectly cooked legs and breast meat happen at two different times in the process of cooking a turkey. In this recipe, we separate each part and cook it in the most delicious way we know how to give you the best of both worlds. It's a little involved, but worth it for the year's biggest feast!

Photography by Heather Ramsdell

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Photo: Heather Ramsdell ©

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Mix the Brine

Kosher salt and freshly ground black pepper, minced garlic and shallot plus chopped fresh thyme, rosemary and bay leaves all come together to make up the dry brine for the legs and wings.

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Cover the Legs and Wings

Pat the brine all over the legs and wings. Leave the brine on overnight to saturate them with flavor.

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Clean off the Brine

Wipe off the herbs and spices before cooking the legs and wings. These flavorings have done their job.

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Simmer in Fat

This recipe uses an extravagant amount of oil or fat. You can use saved turkey fat, chicken fat, lard or olive oil. Save and reuse the oil in other recipes — it's so flavorful. Cover the legs with the oil in a pot and bring to a low simmer.

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Stuff the Turkey Breast

Next up: More flavor. Stuff the breast with orange, herbs, garlic, shallot and friends, and season it all over. Turkey breasts can handle more salt than you might think. It's a tight squeeze but keep on stuffing.

Photo: Heather Ramsdell ©

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Prop Up the Breast

Make two foil balls and prop them under either side of the turkey breast, sort of like Princess Leah's hairdo. If you don’t prop up your turkey breast, it will tip over and cook unevenly.