Turkey Confit

Originally from: Seth Hamstead

Turkey confit is a great way to ensure the dark meat of a turkey stays tender and moist. This is adapted from an old French method used to preserve meat through the winter. Please allow at least a couple days between cooking the turkey submerged in the fat and finishing them to allow the turkey to "ripen" a bit to give it exceptional flavor.

Ingredients

• 6 lbs. Turkey dark meat (thighs, drumsticks, or wings in any combination)
• 50g kosher salt
• 3 bay leaves
• 4 garlic cloves, crushed (or 1/2 t of garlic powder)
• 1 small bunch fresh thyme (4-8 twigs)
• 3 Allspice berries
• 20g Black Peppercorns
• 2 Whole Cloves
• 2L Rendered Duck Fat

Directions

1. Combine the whole spices in a spice mill and grind. Rub the mixture all over the turkey pieces and place them in a non-reactive dish. Cover and refrigerate for 2 days.
2. Preheat oven to 185F
3. with the duck fat. Bring the fat to a bare simmer, then place in the oven for 6 hours, or until the meat is fork tender and the fat is clear of juices.
4. Allow the meat to cool in the pot, covered with the fat. Once to room temperature, refrigerate until the fat is solid. Refrigerate for up to a month or freeze up to 6 months.

The duck fat may be filtered through a coffee filter and reused several times until it becomes to salty.