Turkey Legs Confit

Turkey Legs Confit

Turkey Legs Confit is my ‘melt in the mouth’ answer to roasted turkey. Risking to sound politically incorrect I have a confession to make, I don’t like roasted turkey. However, I do love everything confit and this is my twist on a traditional Thanksgiving dinner. Serve your turkey legs confit with a bottle of excellent red wine and enjoy a great meal even if it is not Thanksgiving.

Serves 6-7

2 whole turkey legs or 4 drum sticks
3 Tbs sea salt or 2 Tbs per kilogram
10 black pepper corns
4 garlic cloves
2 sprigs of rosemary
sunflower or corn oil as needed

Dry-cure the turkey: Wash and pat dry the legs. Place them is a large bowl, sprinkle with the salt, add the rosemary, cover with plastic wrap and refrigerate for 8-12 hours.

Preheat the oven to 140C.

Wash off the salt under running water. Pad dry the meat, place it in a fitting baking dish, add the garlic cloves and the pepper corns and enough oil to cover the meat. Cover the dish with aluminum foil.

Bake for 3 hours. Remove the turkey legs from the oil.

Brown the turkey legs by either broiling them at 250C/500F in the oven until crispy, or in a frying pan on medium heat until golden.

Serve with roasted vegetables and butternut squash torts.

Wine Suggestions: Full bodied wines such as Chateauneuf-du-Pape, Pomerol or St-Émilion.

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