Turkey Thigh Confit & Gravy
Learn about the culinary tradition of making confit - a method of preserving duck legs in fat. Here's our take on confit using succulent turkey thighs slow-cooked in olive oil.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Baking pan
- Airtight container
- Oven
- Stove
- Refrigerator
- Tongs
- Plate
- Spoon
- Measuring cup
Ingredients
- 3-4 turkey thighs
- As needed black pepper
- 2 1/2 - 3 1/2 cups, divided of Novo Frantoio extra virgin olive oil
- Splash of cream (optional)
- 1/2 cup of all purpose flour
- 2 cups of chicken broth
- Splash of Katz Trio Red Wine Vinegar
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