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Turkey Confit, confit turkey poached in oil with bacon and garlic sweetsavant.com America's best food blog

Turkey Confit

Demetra Overton
Confit the turkey a 2-3 days before you want to serve it. Use a 6 quart enameled cast iron pot for this recipe. I cut up a whole turkey for my recipe but you can purchase turkey drumsticks, wings and thighs from your local market. You may have to ask them about the wings
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 -10 servings

Ingredients
  

  • 2 turkey legs
  • 2 turkey wings cut into sections
  • 2 turkey thighs
  • 1 teaspoon crushed allspice
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon paprika
  • 4 cloves of fresh garlic
  • 2 bay leaves
  • 10 sprigs of fresh thyme
  • 6 slices of thick bacon cut in half
  • approximately 3 cups canola oil

Instructions
 

  • Heat the oven to 275 degrees
  • Pat the turkey parts dry. Season them with allspice, salt, pepper, and paprika
  • Place the turkey into the cast iron pot layering the thyme, garlic, bay leaves and bacon. Lay 3 strips of bacon over the top of the turkey
  • Pour the oil over all to cover the turkey by 1/2 an inch. There should be at least an 2 inches of space between the oil and the top of the pan
  • On the stove top, bring the oil to a simmer over medium-low heat it should just barely bubble. It SHOULD NOT BOIL. Turn off the heat
  • CAREFULLY place the uncovered pan into the oven (it will be hot) and continue to cook for 3 hours until turkey is tender
  • Let the turkey cool at room temperature for an hour
  • Place turkey parts bacon and 1 cup of oil in a container and refrigerate overnight or up to 3 days
  • When ready to serve heat the turkey parts and bacon in a large skillet over medium heat until the interior is warm and the skin is crisp.
  • ALTERNATELY you can heat the turkey on a rack in the oven at 350 degrees for 20 minutes