Confit Turkey

This amazing melt in your mouth turkey preparation can be done far in advance and offers a new twist on turkey preparation that will find a way into dozens of new recipes.

Ingredients:

Cure

• ⅓ Cup kosher salt

• 2 teaspoon Juniper Berries

• 3 sprigs thyme

• 6 each cloves

• 2 bay leaves

• 2 teaspoons ground ginger

• 2 teaspoons ground cinnamon

• 6 each cloves garlic, finely minced

• 2 each shallots, minced

Confit

• 1, 16-20 pound turkey

• 96 ounces rendered duck, turkey, or chicken fat

• 2 each white onions, rough chopped

• 10 unpeeled cloves of garlic, smashed

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Directions

1. Using a Forge To Table Boning or Petty knife, break down the turkey into breast, thigh, leg, and wing pieces. Reserve gizzards (use for stock or gravy).

2. For the cure, toast and grind spices but not the salt. Combine all spices, salt, minced shallots, and minced garlic. Evenly massage onto turkey pieces. Refrigerate, covered, overnight(for 8-20 hours).

3. To Confit, preheat oven to convection 225F degrees. Wipe off excess spice blend and lay turkey, skin side up, in a wide hotel pan or wide, shallow pot. Sprinkle chopped onion and crushed garlic over the turkey.

4. Melt fat and pour over the turkey and vegetables until fully immersed. Add extra vegetable oil if more is needed to cover everything. Cover with foil and braise in the preheated oven, for about 4 to 6 hours.

5. Once the turkey is at 165 degrees internally, it can be served, the longer it is braised, the more easily it will shred. Enjoy!

Chef's Notes

- Use turkey in whole pieces or shred for mac & cheese, omelets, sandwiches, soup, or salads.

- You can store your turkey in the fat, melt away and heat through fully when ready to use. Be sure the save the fat and reuse, even cook your eggs in it!

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