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Brined Roast Turkey Breast with Confit Legs

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Brined Roast Turkey Breast with Confit Legs

Brined Roast Turkey Breast with Confit Legs

Brined Roast Turkey Breast with Confit Legs might be just the main course you are searching for. One portion of this dish contains approximately 99g of protein, 215g of fat, and a total of 2367 calories. This recipe serves 10. This recipe covers 44% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up bay leaves, thyme sprigs, onion, and a few other things to make it today. To use up the allspice berries you could follow this main course with the Caramel Peach Upside-Down Cake as a dessert. Thanksgiving will be even more special with this recipe.

Instructions

1
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 aroundturkey in bag. Seal bag and chill overnight.
Ingredients you will need
Lemon ZestLemon Zest
Chili PepperChili Pepper
PepperPepper
Whole TurkeyWhole Turkey
HerbsHerbs
Chicken WingsChicken Wings
SaltSalt
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Baking SheetBaking Sheet
Ziploc BagsZiploc Bags
2
Preheat oven to 250°F.
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OvenOven
3
Brush off herbsand excess salt from legs and wings.
Ingredients you will need
Chicken WingsChicken Wings
SaltSalt
4
Heat duck fat in a heavy 5-quart pot overlow heat just until melted and warm.
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Duck FatDuck Fat
Equipment you will use
PotPot
5
Addlegs and wings to pot and submerge.
Ingredients you will need
Chicken WingsChicken Wings
Equipment you will use
PotPot
6
Place turkey in oven and cook until legsare tender and a paring knife can be easilyinserted into the thickest part of thigh,3-3 1/2 hours.
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
KnifeKnife
OvenOven
7
Let turkey cool in duck fat atroom temperature, about 2 hours. Coverand chill overnight. DO AHEAD: Confit canbe made 3 days ahead. Keep chilled.
Ingredients you will need
Duck FatDuck Fat
Whole TurkeyWhole Turkey
1
Coarsely crushallspice berries with a mortar and pestle.Alternatively, place in a resealable plasticfreezer bag and crush with a rolling pin orthe bottom of a skillet.
Ingredients you will need
BerriesBerries
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Mortar And PestleMortar And Pestle
Rolling PinRolling Pin
Frying PanFrying Pan
2
Transfer to a largepot. Repeat with juniper berries, then fennelseeds.
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Juniper BerriesJuniper Berries
3
Place spices in pot.
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SpicesSpices
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PotPot
4
Add salt, sugar, and 2 cups hot waterto pot with spices. Stir until salt and sugardissolve.
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SpicesSpices
SugarSugar
SaltSalt
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PotPot
5
Add onion, carrot, fennel, parsleyand thyme sprigs, bay leaves, chiles, andcloves.
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Fresh ThymeFresh Thyme
Bay LeavesBay Leaves
CarrotCarrot
Chili PepperChili Pepper
FennelFennel
OnionOnion
6
Add 3 quarts very cold water andstir to combine.
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WaterWater
7
Place turkey breast inbrine.
Ingredients you will need
Turkey BreastTurkey Breast
8
Place a plate on top, if necessary, tokeep breast submerged. Cover and chillovernight.
1
Preheat oven to 450°F.Line a large roasting pan with foil. Set a rackinside pan. Scatter onion, sage, and thymeover rack.
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OnionOnion
SageSage
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Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
OvenOven
2
Remove turkey breast from brine.Pat dry with paper towels.
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Turkey BreastTurkey Breast
BrineBrine
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Paper TowelsPaper Towels
3
Place turkeybreast on top of herbs on rack.
Ingredients you will need
HerbsHerbs
4
Brush breast with melted butter. Seasonwith salt and pepper. Roast turkey for30 minutes. Reduce oven temperature to300°F, cover breast loosely with foil, andcontinue to roast until an instant-readthermometer inserted into the thickest partof breast registers 160°F, 2 1/2-3 hours total.
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Salt And PepperSalt And Pepper
ButterButter
Whole TurkeyWhole Turkey
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Aluminum FoilAluminum Foil
OvenOven
5
Let breast rest for at least 30 minutesbefore carving.
6
Meanwhile, rewarm confit legs and wingsin duck fat over medium heat.
Ingredients you will need
Duck FatDuck Fat
7
Removelegs and wings from fat; transfer to a largenonstick or cast-iron skillet and cookover medium-high heat until skin is nicelybrowned, about 6 minutes per side. Strainfat from pan and freeze for future use.
Ingredients you will need
Chicken WingsChicken Wings
Equipment you will use
Frying PanFrying Pan
8
Carve breast; arrange on a platter.
9
Placewings and legs alongside.
DifficultyExpert
Ready In45 m.
Servings10
Health Score48
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
OccasionsThanksgiving
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