Turkey Confit

Byjrnewell805

Turkey Confit by America’s Test Kitchen

Before refrigeration, confit was used as a simple and effective way to prolong the shelf life of foods, including duck or goose parts. The poultry was cured in salt and then gently poached in its own fat before being buried beneath the fat and stored in an airtight crock. At serving time, all that was needed was a blast of heat to crisp the skin. Today, all types of dark-meat poultry, pork and game are given the treatment (tender white meat breaks down too much with this method), though regardless of the protein, duck fat is the traditional choice for the poaching step. For silky, supple, evenly seasoned, full-flavored turkey confit, we started by processing onion, salt, pepper, sugar, and thyme in a food processor. Next, we coated the turkey thighs in this paste and let them cure for at least four days. As the thighs sat, the salt, sugar, and some water-soluble compounds in the aromatics gave the turkey a deeply savory flavor. We rinsed away the cure and oven-poached the thighs in duck fat until they were tender. The thighs could then be refrigerated for up to six days or immediately browned and served.
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Ingredients
  

Salt Brine

  • 3 large onions chopped coarse (4¾ cups)
  • 12 sprigs fresh thyme (could also add in rosemary and/or sage)
  • 2½ tbsp table salt for curing
  • 4½ tsp sugar
  • 1½ tsp pepper
  • 4 pounds bone-in turkey thighs (we ended up using drumsticks originally; not Vance's favorite); you could also use wings

Confit

  • 6 cups duck fat, chicken fat, or vegetable oil, for confit we used extra virgin olive oil (per New York Time's instructions)
  • 1 head garlic halved crosswise
  • 2 bay leaves

Instructions
 

  • Start this recipe at least 5 days or up to 12 days before serving (almost all the time is hands-off). The proper measurement of salt is crucial here. Be sure to use table salt, not kosher salt, and to measure it carefully. To ensure proper seasoning, make sure that the total weight of the turkey is within 2 ounces of the 4-pound target weight; do not use enhanced or kosher turkey thighs. Though duck fat is traditional, we found that chicken fat or even vegetable oil will work nicely. Reserve the duck fat or chicken fat and remaining stock in step 5 for further use; used vegetable oil should be discarded.

To Cure

  • Process onions, thyme sprigs, 2½ tablespoons salt, sugar, and pepper in food processor until finely chopped, about 20 seconds, scraping down the sides of bowl as needed. Spread one-third of mixture evenly in bottom of 13 by 9-inch baking dish. Arrange turkey thighs, skin side up, in a single layer in dish. Spread remaining onion mixture evenly over thighs. Wrap dish tightly with plastic wrap and refrigerate for 4 to 6 days (whatever is most convenient).

To Cook

  • Adjust oven rack to lower-middle position and heat over to 200 degrees. Remove thighs from onion mixture and rinse well (if you don't have a garbage disposal, do not allow onion pieces to go down the drain). Pat thighs dry with paper towels. Heat fat in large Dutch oven over medium heat to 165 degrees. Off heat, add turkey thighs, skin side down and in a single layer, making sure thighs are completely submerged. Add garlic and bay leaves. Transfer to oven, uncovered, and cook until metal skewer inserted straight down into thickest part of largest thigh can be easily removed without lifting thigh, 4 to 5 hours. (To ensure that oven temperature remains stead, wait at least 20 minutes before retesting if turkey is not done.) Remove from oven.
  • Uncover pot. Heat pot over medium-low heat. Increase heat to medium, maintaining bare simmer, and continue to cook until thickest part of largest thigh registers 135 to 140 degrees, about 30 minutes longer. (If turkey has been cooked in vegetable oil, heat pot over medium heat, maintaining bare simmer, until thickest part o f largest thigh registers 135 to 140 degrees, about 30 minutes).

To Serve

  • Adjust oven rack to lower-middle position and heat oven to 500 degrees. While oven heats, crumple 20-inch length of aluminum foil into loose ball. Uncrumple foil, place in rimmed baking sheet, and top with wire rack. Using tongs, gently transfer thighs, skin side up, to prepared wire rack, being careful not to tear delicate skin. Set aside. Strain liquid through fine-mesh strainer into large bowl. Working in batches, pour liquid into fat separator, letting liquid settle for 5 minutes before separating fat from turkey stock. (Alternatively, use bulb baster to extract turkey stock from beneath fat.)
  • Transfer thighs to oven and roast until well browned, 112 to 15 minutes. Transfer thighs to cutting board, skin side up, and let rest until just cool enough to handle, about 15 minutes.
  • Flip 1 thigh skin side down. Using tip of paring knife, cut along sides of thighbone, exposing bone. Carefully remove bone and any stray bits of cartilage. Flip thigh skin side up. Using sharp chef's knife, slice thigh crosswise ¾ inch thick. Transfer to serving platter, skin side up. Repeat with remaining thighs.

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