Turkey Confit
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
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Cooking tools:
- Spice grinder
- Baking sheet
- Oven
- Stove
- Pot
- Roasting pan
- Aluminum foil
- Baking pan
- Refrigerator
- Paper towel
Ingredients
- Legs and wings of a 12-lb. turkey
- 1 tsp. rubbed sage
- 1 tsp. dried thyme
- 2 dried bay leaves
- Kosher salt
- freshly ground black pepper
- 4 qt. rendered duck fat
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