Photo Credit: Lauren Volo
- 1/4 cup kosher salt
- 1 tablespoon sugar
- 1/2 teaspoon cracked black peppercorns
- 2 bay leaves crushed
- 10 sprigs thyme
- 2 sprigs rosemary leaves only, stems discarded
- 2 turkey legs about 2 1/2 pounds
- 2 turkey thighs about 2 1/2 pounds
- 4 7-ounce containers duck fat
- 1 head garlic top 1/3 cut off and discarded
- In a small bowl, mix together the salt, sugar, pepper, bay leaves, thyme sprigs, and rosemary leaves. Place the turkey legs and thighs in a 9 by 13-inch dish. With the tip of a knife, cut 4 slits around each leg and thigh. Sprinkle the salt mixture over all sides of the turkey. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
- Preheat the oven to 250°F. Remove the turkey from the refrigerator 30 minutes before starting to cook. In a large Dutch oven, warm the duck fat and head of garlic over medium heat. Meanwhile, rinse the turkey well to remove the excess salt mixture. Dry very well on paper towels.
- Carefully add the turkey to the warmed duck fat. The fat should cover the meat. Allow the heat to recover. When you see the first bubble come to the surface of the oil, cover the pan and place in the preheated oven for about 3 1/2 hours or until the meat is extremely soft and tender. Allow to cool to room temperature. Store the confit in the fat in the refrigerator until ready to use or up to a month.
- Preheat the oven to 425°F. When ready to serve, remove the turkey from the fat and scrape off as much excess fat as possible. Place the turkey on a rimmed baking sheet with 2 tablespoons of the duck fat and place in the oven for about 40 minutes, rotating every 15 minutes to crisp the skin evenly.