Turkey Thigh Confit with Citrus Mustard Sauce | America's Test Kitchen

Ingredients

• 3 large onions, chopped coarse (4¾ cups)
• 12 sprigs fresh thyme
• 2 1/2 tablespoons table salt for curing
• 4 1/2 teaspoons sugar
• 1 1/2 teaspoons pepper
• 4 pounds bone-in turkey thighs
• 6 cups duck fat, chicken fat, or vegetable oil, for confit
• 1 garlic head, halved crosswise
• 2 bay leaves
• 1/2 cup orange marmalade
• 2 tablespoons whole-grain mustard
• 3/4 teaspoon grated lime zest plus 2 tablespoons juice
• 1/4 teaspoon table salt
• 1/8 teaspoon cayenne pepper