Turkey Confit with Olive Oil

In a large nonreactive mixing bowl, toss the turkey parts with the salt, pepper, and onion. Cover tightly and refrigerate overnight, up to twenty-four hours.

The next day, rinse the turkey under cold running water and place all the parts in a medium ceramic or enameled cast iron pot. Try to fit the parts in a single layer.

Pour on the oil and and make sure that all the parts are covered. Set the pot over very heat and cook until the oil comes to a simmer, about 30 minutes. Turn the heat down even more and continue simmering over very low heat on the stovetop for 2.5 to 3 hours, until the turkey is tender. Take care that the oil does come to a more vigorous simmer. The turkey parts should be pale and soft.

When parts are cooked, turn off the heat and let the turkey parts and the oil cool down in the pot. When sufficiently cool, cover the pot and transfer it to the refrigerator. Make sure the parts are completely covered by the oil—if not, pour on more olive oil until everything is submerged. The meat will hold in the refrigerator for several weeks.