Brined Roast Turkey Breast

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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.

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