Brined Roast Turkey Breast with Confit Legs

Name: Brined Roast Turkey Breast with Confit Legs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps allspice berries; 2 dried chiles de árbol; 2 dried chiles de árbol, crumbled; 2 bay leaves; 1 carrot, peeled, cut on a diagonal; 2 4 sprigs rosemary; 2 liters duck fat; 1 fennel bulb, sliced; 1 Tbsp fennel seeds; 8 sprigs flat-leaf parsley; 2 Tbsps juniper berries; 59 milliliters kosher salt; 118 milliliters kosher salt; 10 servings Kosher salt, freshly ground pepper; 4 strips 2x1/2 lemon zest (yellow part only; from about 1/2 lemon); 1 onion, sliced; 1 Tbsp freshly cracked black pepper; 1 bunches sage sprigs; 3 sprigs sage; 79 milliliters sugar; 6 sprigs thyme; 8 sprigs thyme; 1 bunches thyme sprigs; 6 kilograms turkey, legs and thighs cut from carcass, keeping drumsticks and thighs attached, wings cut from breast; 59 milliliters (1/2 stick) unsalted butter, melted; 1 sliced yellow onion

Brined Roast Turkey Breast with Confit Legs might be just the main course you are searching for. This recipe serves 10. One serving contains 2368 calories, 99g of protein, and 215g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of fennel bulb, thyme, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It will be a hit at your Thanksgiving event.

Instructions

Place whole legs and wings on a baking sheet. Rub chiles, salt, and pepper all over turkey; transfer to a large resealable plastic bag. Scatter herbs and lemon zest all around turkey in bag. Seal bag and chill overnight.

Ingredients you will need

Lemon Zest

Chili Pepper

Pepper

Whole Turkey

Herbs

Chicken Wings

Salt

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Ziploc Bags

Preheat oven to 250F.

Equipment you will use

Oven

Brush off herbs and excess salt from legs and wings.

Ingredients you will need

Herbs

Chicken Wings

Salt

Heat duck fat in a heavy 5-quart pot over low heat just until melted and warm.

Ingredients you will need

Duck Fat

Equipment you will use

Pot

Add legs and wings to pot and submerge.

Ingredients you will need

Chicken Wings

Equipment you will use

Pot

Place turkey in oven and cook until legs are tender and a paring knife can be easily inserted into the thickest part of thigh, 3-3 1/2 hours.

Ingredients you will need

Whole Turkey

Equipment you will use

Knife

Oven

Let turkey cool in duck fat at room temperature, about 2 hours. Cover and chill overnight. DO AHEAD: Confit can be made 3 days ahead. Keep chilled.

Ingredients you will need

Duck Fat

Whole Turkey

Coarsely crush allspice berries with a mortar and pestle. Alternatively, place in a resealable plastic freezer bag and crush with a rolling pin or the bottom of a skillet.

Ingredients you will need

Allspice Berries

Equipment you will use

Mortar And Pestle

Rolling Pin

Frying Pan

Transfer to a large pot. Repeat with juniper berries, then fennel seeds.

Ingredients you will need

Juniper Berries

Fennel Seeds

Equipment you will use

Pot

Place spices in pot.

Ingredients you will need

Spices

Equipment you will use

Pot

Add salt, sugar, and 2 cups hot water to pot with spices. Stir until salt and sugar dissolve.

Ingredients you will need

Spices

Sugar

Water

Salt

Equipment you will use

Pot

Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, and cloves.

Ingredients you will need

Fresh Thyme

Bay Leaves

Parsley

Carrot

Chili Pepper

Clove

Fennel

Onion

Add 3 quarts very cold water and stir to combine.

Ingredients you will need

Water

Place turkey breast in brine.

Ingredients you will need

Turkey Breast

Brine

Place a plate on top, if necessary, to keep breast submerged. Cover and chill overnight.

Preheat oven to 450F. Line a large roasting pan with foil. Set a rack inside pan. Scatter onion, sage, and thyme over rack.

Ingredients you will need

Onion

Thyme

Sage

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Remove turkey breast from brine. Pat dry with paper towels.

Ingredients you will need

Turkey Breast

Brine

Equipment you will use

Paper Towels

Place turkey breast on top of herbs on rack.

Ingredients you will need

Turkey Breast

Herbs

Brush breast with melted butter. Season with salt and pepper. Roast turkey for 30 minutes. Reduce oven temperature to 300F, cover breast loosely with foil, and continue to roast until an instant-read thermometer inserted into the thickest part of breast registers 160F, 2 1/2-3 hours total.

Ingredients you will need

Salt And Pepper

Butter

Whole Turkey

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Let breast rest for at least 30 minutes before carving.

Meanwhile, rewarm confit legs and wings in duck fat over medium heat.

Ingredients you will need

Duck Fat

Chicken Wings

Remove legs and wings from fat; transfer to a large nonstick or cast-iron skillet and cook over medium-high heat until skin is nicely browned, about 6 minutes per side. Strain fat from pan and freeze for future use.

Ingredients you will need

Chicken Wings

Equipment you will use

Frying Pan

Carve breast; arrange on a platter.

Place wings and legs alongside.

Ingredients you will need

Chicken Wings