Todd English's Confit of Turkey Recipe
Daily Value: 565%
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||118µg||29%|
|Fatty acids, total monounsaturated||629g||0%|
|Fatty acids, total polyunsaturated||157g||0%|
Exclusive from The Daily Meal
For Todd English, Thanksgiving is all about having fun with ingredients, like mixing sweet potatoes with half and half cream and lavender, or honey and marshmellow. But his favorite part? Turkey sandwiches the next day. English makes the recipe below for his actual dinner and prepares the breast meat separately: roasting until it's about 150 degrees inside, with super crispy skin. He finishes it off with a homemade giblet gravy and herbs for a hefty, savory sandwich. - Yasmin Fahr
- 2-2 ½ quarts duck fat
- 2 turkey legs, thighs attached
- 4 cloves garlic, smashed
- ½ red onion, roughly chopped
- 6 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- ½ orange, roughly chopped
- 1 carrot, roughly chopped
- Coarsely ground black pepper
- 2 cups olive oil
Preheat the oven to 225 degrees.
Melt the duck fat in a small saucepan.
In a medium bowl, toss the turkey legs with garlic, onion, herbs, orange, carrot and black pepper.
Place the turkey legs in a single, snug layer in a high-sided baking dish or oven-proof saucepan.
Pour the melted fat over the legs, then the olive oil, then place in the oven. Cook slowly at a very slow simmer — just an occasional bubble — until the legs are tender and can be easily pulled from the bone, about 2-3 hours.
Let cool to room temperature in the pan.
When ready to serve, remove from excess fat and place on a dish.