Turkey Confit | Saveur
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- Legs and wings of a 12-lb. turkey
- 1 tsp. rubbed sage
- 1 tsp. dried thyme
- 2 dried bay leaves
- Kosher salt and freshly ground black pepper
- 4 qt. rendered duck fat
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