Turkey Leg Confit Recipe

French · Main course · 200 min total

This recipe transforms humble turkey legs into a luxurious, fall-off-the-bone tender dish by slow-cooking them in their own fat, a classic French technique that yields incredibly moist and flavorful meat with a crispy skin.

Ingredients

• 4 turkey legs (about 1 lb each)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• 2 bay leaves, crumbled
• 4 cups rendered duck fat or canola oil (enough to submerge legs)

Instructions

1. Pat turkey legs dry with paper towels. Mix salt and pepper, then rub all over legs. Place legs in a dish, add garlic, thyme, and bay leaves. Cover and refrigerate for 12-24 hours.
2. Preheat oven to 225°F (110°C). Rinse legs under cold water to remove excess salt, then pat dry.
3. Place legs in a single layer in a deep oven-safe pot or Dutch oven. Add duck fat or oil until legs are fully submerged.
4. Cover pot and cook in oven for 3 hours, until meat is very tender and pulls away from the bone easily.
5. Carefully remove legs from fat (reserve fat for other uses). To crisp skin, place legs on a baking sheet and broil on high for 3-5 minutes, until skin is golden and crispy.
6. Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.

Tips

• Strain and save the cooking fat for future confit or roasting potatoes.
• Leftover confit can be shredded and used in salads, sandwiches, or pasta.
• If using canola oil instead of duck fat, the flavor will be less rich but still delicious.

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