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Brined Roast Turkey Breast with Confit Legs Recipe

Brined Roast Turkey Breast with Confit Legs Recipe

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Brined Roast Turkey Breast with Confit Legs

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Ingredients

Count

Nutrition

2590

Calories

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Ingredients:

Serving

1 14- lb turkey , legs and thighs cut from carcass
2 dried chiles de arbol, crumbled
1/4 cup kosher salt
1 tbsp freshly cracked black pepper
6 sprigs thyme
3 sprigs sage
2 4 sprigs rosemary
2 bay leaves
4 2x1/2 strips lemon zest (yellow part only; from about 1/2 lemon)
9 cups duck fat
2 tbsp allspice berries
2 tbsp juniper berries
1 tbsp 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 arbol
2 whole cloves
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

Directions:

For turkey leg and wing confit: Place whole legs and wings on a baking sheet. Rub chiles, salt, and pepper all over turkey; transfer to a large resealable plastic bag. Scatter herbs and lemon zest all around turkey in bag. Seal bag and chill overnight.
Preheat oven to 250°F. Brush off herbs and excess salt from legs and wings.
Heat duck fat in a heavy 5-quart pot over low heat just until melted and warm. Add legs and wings to pot and submerge.
Place turkey in oven and cook until legs are tender and a paring knife can be easily inserted into the thickest part of thigh, 3-3 1/2 hours. Let turkey cool in duck fat at room temperature, about 2 hours. Cover and chill overnight. DO AHEAD: Confit can be made 3 days ahead. Keep chilled.
For brine for breast: Coarsely crush allspice berries with a mortar and pestle. Alternatively, place in a resealable plastic freezer bag and crush with a rolling pin or the bottom of a skillet. Transfer to a large pot. Repeat with juniper berries, then fennel seeds. Place spices in pot.
Add salt, sugar, and 2 cups hot water to pot with spices. Stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, and cloves. Add 3 quarts very cold water and stir to combine. Place turkey breast in brine. Place a plate on top, if necessary, to keep breast submerged. Cover and chill overnight.
For roast breast: Preheat oven to 450°F. Line a large roasting pan with foil. Set a rack inside pan. Scatter onion, sage, and thyme over rack. Remove turkey breast from brine. Pat dry with paper towels. Place turkey breast on top of herbs on rack.
Brush breast with melted butter. Season with salt and pepper. Roast turkey for 30 minutes. Reduce oven temperature to 300°F, cover breast loosely with foil, and continue to roast until an instant-read thermometer inserted into the thickest part of breast registers 160°F, 2 1/2-3 hours total. Let breast rest for at least 30 minutes before carving.
Meanwhile, rewarm confit legs and wings in duck fat over medium heat. Remove legs and wings from fat; transfer to a large nonstick or cast-iron skillet and cook over medium-high heat until skin is nicely browned, about 6 minutes per side. Strain fat from pan and freeze for future use.
Carve breast; arrange on a platter. Place wings and legs alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2590.18 Kcal (10845 kJ)
Calories from fat	2036.07 Kcal
		% Daily Value*
Total Fat	226.23g	348%
Cholesterol	647.7mg	216%
Sodium	2632.39mg	110%
Potassium	1547.2mg	33%
Total Carbs	8.15g	3%
Sugars	5.04g	20%
Dietary Fiber	1.9g	8%
Protein	140.3g	281%
Vitamin C	4mg	7%
Vitamin A	0.1mg	3%
Iron	6.7mg	37%
Calcium	95.5mg	10%

Amount Per 100 g
Calories	266.53 Kcal (1116 kJ)
Calories from fat	209.51 Kcal
		% Daily Value*
Total Fat	23.28g	348%
Cholesterol	66.65mg	216%
Sodium	270.87mg	110%
Potassium	159.21mg	33%
Total Carbs	0.84g	3%
Sugars	0.52g	20%
Dietary Fiber	0.2g	8%
Protein	14.44g	281%
Vitamin C	0.4mg	7%
Iron	0.7mg	37%
Calcium	9.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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