Roasted Turkey Breast With Hoisin Glaze & Confit Of Leg

Name: Roasted Turkey Breast With Hoisin Glaze & Confit Of Leg
Prep time: 1 d 12 h 33 min
Cook time: 1 d 12 h 33 min
Total time: 1 d 12 h 33 min
Yield: 48
Cuisine: Global
Ingredients: 4 Tbsps softened butter; 3 dried Hunan chiles or 1 tsp red chile flakes; 2 kilograms duck fat; 2 heads garlic, split in half crosswise; 3 inches ginger; 1 Tbsp green cardamom pods; 48 servings Hoisin Glaze (see recipe in article link); 3 liters ice cubes; 3 kaffir lime leaves; 473 milliliters kosher salt; 48 servings Kosher salt and pepper to taste; 118 milliliters yuzu or lime juice; 1 Tbsp Szechuan peppercorns; 237 milliliters sugar; 1 bunch thyme; 5 kilograms turkey, legs and thighs removed, breast and wings left on the bone

Roasted Turkey Breast With Hoisin Glaze & Confit Of Leg is a gluten free main course. This recipe serves 48. One portion of this dish contains about 18g of protein, 53g of fat, and a total of 563 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. If you have kosher salt and pepper, thyme, ginger, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes about 36 hours and 33 minutes.