不再干鸟!发射准备乳腺癌和腿s with distinct cooking techniques, resulting in unbelievable flavor and texture1 for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.
Ingredients
10 servings (with some leftovers)
Turkey leg and wing confit:
Brine for breast:
Roast breast:
For turkey leg and wing confit:
Step 1
整个腿和翅膀烤盘。摩擦chiles, salt, and pepper all over turkey; transfer to a large resealable plastic bag. Scatter herbs and lemon zest all around turkey in bag. Seal bag and chill overnight.
Step 2
Preheat oven to 250°F. Brush off herbs and excess salt from legs and wings.
Step 3
Heat duck fat in a heavy 5-quart pot over low heat just until melted and warm. Add legs and wings to pot and submerge.
Step 4
Place turkey in oven and cook until legs are tender and a paring knife can be easily inserted into the thickest part of thigh, 3-3 1/2 hours. Let turkey cool in duck fat at room temperature, about 2 hours. Cover and chill overnight. DO AHEAD:Confit can be made 3 days ahead. Keep chilled.
For brine for breast:
Step 5
Coarsely crush allspice berries with a mortar and pestle. Alternatively, place in a resealable plastic freezer bag and crush with a rolling pin or the bottom of a skillet. Transfer to a large pot. Repeat with juniper berries, then fennel seeds. Place spices in pot.
Step 6
Add salt, sugar, and 2 cups hot water to pot with spices. Stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, and cloves. Add 3 quarts very cold water and stir to combine. Place turkey breast in brine. Place a plate on top, if necessary, to keep breast submerged. Cover and chill overnight.
For roast breast:
Step 7
Preheat oven to 450°F. Line a large roasting pan with foil. Set a rack inside pan. Scatter onion, sage, and thyme over rack. Remove turkey breast from brine. Pat dry with paper towels. Place turkey breast on top of herbs on rack.
Step 8
Brush breast with melted butter. Season with salt and pepper. Roast turkey for 30 minutes. Reduce oven temperature to 300°F, cover breast loosely with foil, and continue to roast until an instant-read thermometer inserted into the thickest part of breast registers 160°F, 2 1/2-3 hours total. Let breast rest for at least 30 minutes before carving.
Step 9
Meanwhile, rewarm confit legs and wings in duck fat over medium heat. Remove legs and wings from fat; transfer to a large nonstick or cast-iron skillet and cook over medium-high heat until skin is nicely browned, about 6 minutes per side. Strain fat from pan and freeze for future use.
Step 10
Carve breast; arrange on a platter. Place wings and legs alongside.
How would you rate Brined Roast Turkey Breast with Confit Legs?
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Reviews (14)
Back to TopJust made this for Thanksgiving and my husband, 3 yr old, and I LOVED the confit legs and brined & roasted breast! This was our 2nd ever home-cooked turkey and will 100% be our go-to from now on. The confit meat was fall-off the bone tender and delicious, and the breast meat was super flavorful and juicy. We made the recipe as is with 3 minor tweaks: skipped the chiles since my daughter doesn't like anything spicy, used ghee instead of butter since I'm dairy free, and used olive oil instead of duck fat because it's a lot cheaper. Since it's 3 of us and can only eat so many leftovers, we froze 1 of the breasts and made a stock with the carcass that we plan on using for turkey pho in the next few weeks—so we're storing the stock and leftover meat in the freezer until then.
sillysara
Beacon, NY
11/28/2020
Admittedly, I was a little put off by the idea of having to make two separate turkey recipes, but my husband and I love confit so we went ahead. It is totally worth the effort. The wet brine for the breast is a MUST. So fresh and imparts a great flavor, you could probably just stop there and it would still be a winner. But the confit is the real reward. Reading some of the negative reviews, I can understand that there might have been a miss in the recipe, it is a lot of ingredients and a variety of steps. But it really is worth it. Now my new favorite Thanksgiving Turkey!
lreichle
NW Ohio
11/27/2020
My sweetie and I have made this for the past three thanksgivings - twice visiting friends in London and once on the Oregon coast. It's always been brilliant! Making the confit in advance is super simple and absolutely worth the time. This year, we didn't plan too well and couldn't find duck fat. (Apparently, it's much more common in London!). A combo of ghee and olive oil worked just as well. We haven't had good luck finding the dried chilies, but we've used crushed red pepper and that seems to be okay. Before roasting, I rubbed bacon sage butter under the skin of the breast (bone in). I got that from a different epicurious recipe and it's amazing. Alas, I can't link to the recipe here, but it's easy enough to find :)
northquirk
Seattle, WA
11/25/2016
I'm thinking of doing this, but have a question...Do you bone the breast or leave it on the bone?? Rating 3 forks because I HAVE to rate it to post the question!!
Anonymous
Seattle
11/21/2016
Have done this the last three Thanksgivings and the family demands it again. Lot of work but the results are worth it.
reidleggett
Charlotte, NC
11/19/2015
For the confit: I agree with others, plan ahead, and it will be fabulous. This was my first attempt at this recipe, and the result was: my husband dislikes dark meat (and still I love him!), and he even said it tasted good. Next time I will: make a more liquid-y marinade for the dark meat; rinse off the marinade and chunky spices entirely; make at least 3-5 days ahead, the better for the meat to soften. After I pull the pieces out of the fat, I will fry the skin into crispy pieces, and shred the meat separately. Any leftover dark meat will be tacos or spring rolls. Confit is dead simple: just cook meat low and slow submerged in fat and chill. My cast iron dutch oven was the perfect pot for this. My 4 forks are for the confit. I did not wet brine the breast. I dry salt brined the breast: crispy, brown skin, but way too salty. Next year the husband can cook the breast however he wants, but I'll be confit-ing until the cows come home, and then I'll put them in the duck fat, too!
SwizlStick
nyc
12/1/2013
This is one of the best turkeys I've ever made! I did not have enough duck fat to cover the legs so added a bottle of olive oil. Be sure to plan carefully, as my legs needed another hour to get "pull off the bone good". Since I started early, I broiled the legs to rewarm and crisp up the skin. We served the breast carved in slices and shredded the thighs and legs. It was fantastic.
ctyork
Petaluma, CA
12/1/2013
I was really disappointed with this dish. After reading the reviews I couldn't wait to make it for Christmas dinner. I wish I hadn't. The herbs were way too strong and the breast came out dry, even though I cooked it for less time than suggested. The legs and thighs were better than the breast, but definitely not fall-off-the-bone tender. I would not make it again.
Anonymous
Los Angeles
12/25/2012
Wonderful main dish. Not for the timid, as it requires considerable time and planning.I prepared this turkey dish for a dinner party of 8, and they were wowed. My legs and wings fell apart. Next time I will not cook in the oven as long. Great favors, a very good use of the bird.
TomMelton
Fort Worth, ztX
12/9/2012
To the cook that asks "Two different cooking processes? Why?"- I'm sorry. That's all I can say. Yes, this one is not for your average cook and takes someone a little more comfortable with a commitment like turkey confit, but it's soooooo good. If you ever question nine cups of duck fat, just move on to the next recipe. This one will make another experience next year...
acolettet
Austin, TX
12/2/2012
Only made the breast part. Roasted a 7 lb breast and followed the recipe more or less exactly. I had to crank the oven up in the end to 475 F to get the skin crispy, because int. temp was already 150 F. After 45 min rest the meat was perfect. Highly recommended for a smaller Thanksgiving crowd ...
pongousa
Bay Area, CA
11/23/2012
Also, I'm not sure why someone would rate a recipe as "would not make it again" if you have never made it in the first place...
Anonymous
Seattle
11/22/2012
Made the confit portion with the dark meat for thanksgiving. (Roasted the breasts using another recipe.) I used 4 lbs. of duck fat for 4 turkey thighs and legs but otherwise followed the recipe exactly. It was fantastic. I make a different turkey recipe each year looking for the best one and after 20 years of turkeys I have now found my go-to recipe for the dark meat. This was melt-in-your-mouth delicious with fantastic crispy skin. I already have requests to make it again next year.
Anonymous
Seattle
11/22/2012
It's easy to understand why this recipe hasn't been reviewed. Seems the only thing missing from the list of ingredients is the kitchen sink! NINE cups of duck fat!!?? Two different cooking processes? Why?
latchno
New Orleans, LA
11/21/2012
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