Turkey Two Ways (Roasted Breast and Legs Confit)

Name: Turkey Two Ways (Roasted Breast and Legs Confit)
Prep time: 1 d 2 h 45 min
Cook time: 1 d 2 h 45 min
Total time: 1 d 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 bay leaves; 1 Tbsp whole black peppercorns; 237 milliliters golden chanterelle mushrooms; 2 Tbsps unsalted butter (1/4 stick) or duck fat; 1 small lobe foie gras, medium dice (optional); 4 sprigs fresh thyme; 12 mediums unpeeled cloves garlic; 118 milliliters granulated sugar; 2 juniper berries, crushed; 237 milliliters black trumpet mushrooms; 237 milliliters kosher salt; 946 milliliters quart low-sodium chicken broth, reduced by half; 59 milliliters finely chopped fresh Italian parsley; 1 small shallot, minced; 5 kilograms turkey; 473 milliliters vegetable oil; 1 gallon plus 1 quart water

Turkey Two Ways (Roasted Breast and Legs Confit) might be just the main course you are searching for. This recipe makes 8 servings with 867 calories, 111g of protein, and 37g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, thyme, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 26 hours and 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Remove giblets and neck and freeze for some other use or discard. Rinse out cavity and thoroughly pat dry with paper towels. Trim most of excess fat and skin from neck and cavity.

Equipment you will use

Paper Towels

Place all brining ingredients except vegetable oil in a large stockpot over high heat and bring to a boil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

Remove and cool to room temperature.When brine is cool, submerge turkey breast piece in brine. (Use a resealable plastic bag filled halfway with water or some other weight to keep it completely submerged.) Cover and refrigerate for 24 hours.To roast, heat oven to 350°F.

Ingredients you will need

Turkey Breast

Brine

Water

Equipment you will use

Ziploc Bags

Oven

Remove breast from brine and thoroughly dry with paper towels. Rub skin with vegetable oil and place breast on a heavy baking sheet or in a roasting pan. Roast in oven until breast reaches an internal temperature of 150°F on an instant-read thermometer.

Ingredients you will need

Vegetable Oil

Brine

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Paper Towels

Roasting Pan

Kitchen Thermometer

Oven

Place turkey legs on a large platter and heavily salt both sides of each leg.

Ingredients you will need

Turkey Leg

Salt

Sprinkle garlic, bay leaves, thyme, and peppercorns over top. Cover with plastic wrap and let rest 12 hours or overnight.

Ingredients you will need

Peppercorns

Bay Leaves

Garlic

Thyme

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 325°F.

Equipment you will use

Oven

Remove salt from legs.

Ingredients you will need

Salt

Place legs, skin side down, with confit flavoring ingredients (except salt) in a Dutch oven or a large heavy-bottomed pot with a tightfitting lid and cover with duck fat and vegetable oil.

Ingredients you will need

Vegetable Oil

Duck Fat

Salt

Equipment you will use

Dutch Oven

Place over medium heat and bring to a simmer, making sure legs don’t stick. Cover, turn off heat, and place in oven. Cook until meat is very tender, about 2 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Remove casserole from oven and cool on a rack. If serving immediately, brown legs as described in next step; if not, place cooled casserole in the refrigerator until ready.To brown legs, heat oven to 350°F.

Equipment you will use

Oven

Remove legs from casserole.

Place a large nonstick frying pan on the stove over high heat. Carefully set legs skin side down in the pan and cook until skin is brown, about 2 minutes.

Equipment you will use

Frying Pan

Stove

Place in oven and cook until heated through, about 12 minutes.For the mushroom sauce:In a medium frying pan on medium-high heat, place duck fat or butter and sauté mushrooms in batches; season to taste. Reserve cooked mushrooms in a bowl. If using foie gras, quickly sauté it in the same pan used for the mushrooms (without any fat) on high heat and cook just until browned.

Ingredients you will need

Foie Gras

Mushrooms

Duck Fat

Butter

Sauce

Equipment you will use

Frying Pan

Bowl

Oven

Place on paper towels and reserve.

Equipment you will use

Paper Towels

Add shallots and cook on low heat for 3 minutes, then add stock. If not using foie gras, add 1/4 cup reserved pan drippings from turkey.When ready to serve, bring shallot mixture to a simmer, and add mushrooms, foie gras, and parsley.

Ingredients you will need

Foie Gras

Mushrooms

Shallot

Parsley

Whole Turkey

Stock

Equipment you will use

Frying Pan

Mix well and serve immediately.Beverage pairing: Bouchard Ainé & Fils Pommard, France. So much preparation for the turkey merits a nice wine. The mushrooms in the sauce suggest one of their favorite mates, Pinot Noir from Burgundy. The village of Pommard makes a Pinot with nice fruit, but also a lovely earthy quality, just like the mushrooms. Its fine-but-rich tannins will spice up the turkey nicely.

Ingredients you will need

Wine