Todd English's Confit of Turkey Recipe

Herbs
Courtesy of Flickr/miss bliss 55

Ingredients

  • 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

Directions

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

Nutrition

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:

565%

Servings:

2
  • Fat 1,192g 1,834%
  • Carbs 17g 6%
  • Saturated 353g 1,766%
  • Fiber 5g 19%
  • Sugars 7g
  • Monounsaturated 629g
  • Polyunsaturated 157g
  • Protein 162g 323%
  • Cholesterol 1,502mg 501%
  • Sodium 634mg 26%
  • Calcium 245mg 25%
  • Magnesium 204mg 51%
  • Potassium 2,574mg 74%
  • Iron 18mg 98%
  • Zinc 26mg 171%
  • Phosphorus 1,493mg 213%
  • Vitamin A 299µg 33%
  • Vitamin C 46mg 77%
  • Thiamin (B1) 1mg 48%
  • Riboflavin (B2) 2mg 107%
  • Niacin (B3) 25mg 124%
  • Vitamin B6 3mg 151%
  • Folic Acid (B9) 118µg 29%
  • Vitamin B12 3µg 53%
  • Vitamin D 44µg 11%
  • Vitamin E 56mg 281%
  • Vitamin K 135µg 168%
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