Turkey Legs Confit with Garlic and Rosemary

So, this year like many of you my Thanksgiving is a simpler, quieter affair. Instead of the whole bird, I made Turkey Legs Confit. And, I am absolutely thrilled with the results! This is one for the books. I am mostly done with enough time to spare and sneak in a post. See, I like that! However, I also want to fanfare and the company of many people around the table. And then, I also want to feel done with dinner and take a break to share some of my cooking. That is the problem I feel with me anyway, I want it all. Well this year, it is the turn of quiet and tranquility.  As always, I love Thanksgiving as the holiday gives me a time to reflect acknowledge all that is good and relevant.

My Turkey Legs Confit Story

And now on to the Turkey Legs confit. A traditional confit is French in origin. It is a brilliant way of cooking (usually duck in its own fat) as a way of preserving it. And, when you see recipes adapting this technique for other poultry, they suggest cooking the bird in duck fat.

This being that it is mostly us. And, then factor in vegetarian daughter, even a small turkey seemed excessive. So, I opted for whole legs and wings and made turkey legs confit. And, I am quite hooked. It will be difficult to not want this back every year.  It will take a little planning but the results are spectacular. I used EVOO to make the turkey. The oil added a not of flavor and acidity to the mix.

For a classic whole turkey recipe my way, consider this Brined Garam Masala Turkey.

A few tips and tricks

• taste rich full of flavor and are deep and moist.
• Need minimal hands-on time to accomplish this rich full-flavored goodness.
• Are finished to perfect crispness.
• The flavorful cooking oil can be strained and used for other things.

So yes, we get crisp outside and perfect deep and moist meat inside. So without much ado let me tell you  how I did this. Before that let me take a moment to wish you and yours a very happy Thanksgiving.