Ingredients

• 1 (12- to 15-pound) turkey

For the brined breast:

• 1 gallon plus 1 quart water
• 1/2 cup granulated sugar
• 1 cup kosher salt
• 1 tablespoon whole black peppercorns
• 1 whole head garlic, sliced in half horizontally
• 2 bay leaves
• 2 juniper berries, crushed
• Vegetable oil, for roasting

For the confit:

• 12 medium unpeeled cloves garlic
• 3 bay leaves
• 4 sprigs fresh thyme
• 1 tablespoon whole black peppercorns
• 1 quart (4 cups) duck fat
• 2 cups vegetable oil

For the mushroom sauce:

• 2 tablespoons unsalted butter (1/4 stick) or duck fat
• 1 cup golden chanterelle mushrooms
• 1 cup black trumpet mushrooms
• 1 small lobe foie gras, medium dice (optional)
• 1 small shallot, minced
• 1 quart (4 cups) low-sodium chicken broth, reduced by half
• 1/4 cup finely chopped fresh Italian parsley

Description

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