Ingredients
- 1 14-pound turkey, legs and thighs cut from carcass, keeping drumsticks and thighs attached, wings cut from breast
Turkey leg and wing confit
- 2 dried chiles de árbol, crumbled
- 1/4 cup kosher salt
- 1 tablespoon freshly cracked black pepper
- 6 sprigs thyme
- 3 sprigs sage
- 2 4-inch sprigs rosemary
- 2 bay leaves
- 4 2x1/2-inch strips lemon zest (yellow part only; from about 1/2 lemon)
- 9 cups duck fat
Brine for breast
- 2 tablespoons allspice berries
- 2 tablespoons juniper berries
- 1 tablespoon fennel seeds
- 1/2 cup kosher salt
- 1/3 cup sugar
- 1 onion, sliced
- 1 carrot, peeled, cut on a diagonal
- 1/2 fennel bulb, sliced
- 8 sprigs flat-leaf parsley
- 8 sprigs thyme
- 2 bay leaves
- 2 dried chiles de árbol
- 2 whole cloves
Roast breast
- 1 sliced yellow onion
- 1/2 bunch sage sprigs
- 1/2 bunch thyme sprigs
- 1/4 cup (1/2 stick) unsalted butter, melted
- Kosher salt, freshly ground pepper
Description
Two Distinct Cooking Techniques Result In Unbelievable Flavor And Texture For This Thanksgiving Centerpiece.
Bon Appetit Magazine
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