Turkey Two Ways (Roasted Breast and Legs Confit)

Turkey Two Ways (Roasted Breast and Legs Confit)
Photo by www.chow.com

Ingredients

  • ¼ cup finely chopped fresh Italian parsley
  • 1 quart (4 cups) low-sodium chicken broth, reduced by half
  • 1 small shallot, minced
  • 1 small lobe "foie gras":http://www.chow.com/ingredients/129 medium dice (optional)
  • 1 cup black trumpet mushrooms
  • 1 cup golden chanterelle mushrooms
  • 2 tablespoons unsalted butter (¼ stick) or duck fat
  • + 18 more ingredients
    • For the mushroom sauce::
    • 2 cups vegetable oil
    • 1 quart (4 cups) duck fat
    • 1 tablespoon whole black peppercorns
    • 4 sprigs fresh thyme
    • 3 bay leaves
    • 12 medium unpeeled cloves garlic
    • For the confit::
    • Vegetable oil, for roasting
    • 2 juniper berries, crushed
    • 2 bay leaves
    • 1 whole head garlic, sliced in half horizontally
    • 1 tablespoon whole black peppercorns
    • 1 cup kosher salt
    • ½ cup granulated sugar
    • 1 gallon plus 1 quart water
    • For the brined breast::
    • 1 (12- to 15-pound) turkey

To prepare the turkey: 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. Remove legs by cutting where thighs meet the body. Reserve legs for confit and remainder...

View full recipe at Chow

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