Todd English's Confit of Turkey Recipe

Courtesy of Flickr/miss bliss 55


  • 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

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


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. 

Serve with Todd English's Cornbread and Sausage Stuffing


Calories per serving:

11,294 calories

Dietary restrictions:

Low Carb Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 2,384g 3,668%
  • Carbs 34g 11%
  • Saturated 706g 3,531%
  • Fiber 10g 38%
  • Sugars 14g
  • Monounsaturated 1,259g
  • Polyunsaturated 314g
  • Protein 323g 646%
  • Cholesterol 3,004mg 1,001%
  • Sodium 1,268mg 53%
  • Calcium 491mg 49%
  • Magnesium 408mg 102%
  • Potassium 5,148mg 147%
  • Iron 35mg 197%
  • Zinc 51mg 342%
  • Phosphorus 2,987mg 427%
  • Vitamin A 597µg 66%
  • Vitamin C 92mg 154%
  • Thiamin (B1) 1mg 96%
  • Riboflavin (B2) 4mg 215%
  • Niacin (B3) 50mg 248%
  • Vitamin B6 6mg 301%
  • Folic Acid (B9) 236µg 59%
  • Vitamin B12 6µg 106%
  • Vitamin D 89µg 22%
  • Vitamin E 112mg 562%
  • Vitamin K 269µg 336%
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