Confit Turkey
3 kg turkey legs (about 8)
15 g salt/kg or for longer storage, 50 g salt/kg
Confit Oil
1 tablespoon peppercorn
1 tablespoon juniper berries
1 bunch rosemary
1 bunch thyme
1 garlic bulb
12 pickling onion
10-12 bay leaves
2 L sunflower oil
Rub salt into the turkey legs. Let marinade for 30 minutes to 2 hours for eating within a week. For longer shelf life, cure for 36 hours to 3 days at 4 degrees Celsius in the fridge.
Rinse and pat dry with tea towel.
Confit 12-15 hours at 60 degrees Celsius in a 5L crocotte with lid.
Cool. Transfer to a seal container and store in the fridge.
To use, remove legs from the oil and roast at 220 degrees Celsius until the skin crisp.
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