Traditional recipes

Brined Roast Turkey Breast with Confit Legs

Brined Roast Turkey Breast with Confit Legs

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10 (with some leftovers) Servings

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.


  • 1 14-lb. 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 tablespoon freshly cracked black pepper
  • 4 2x½” strips lemon zest (yellow part only; from about ½ lemon)

Brine for breast

  • 2 tablespoons allspice berries
  • 2 tablespoons juniper berries
  • 1 tablespoon fennel seeds
  • 1 carrot, peeled, cut on a diagonal
  • 8 sprigs flat-leaf parsley

Roast breast

  • ¼ cup (½ stick) unsalted butter, melted
  • Kosher salt and freshly ground black pepper

Recipe Preparation

Ingredient info:

  • Dried chiles de árbol are thin, red, very hot 3”-long chiles. Find them at Latin markets, specialty foods stores, and some supermarkets. Duck fat is available at specialty stores and some butchers.

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°. Brush off herbs and excess salt from legs and wings.

  • Heat duck fat in a heavy 5-qt. 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, 3–3½ 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.

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.

Roast breast

  • Preheat oven to 450°. 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°, cover breast loosely with foil, and continue to roast until an instant-read thermometer inserted into the thickest part of breast registers 160°, 2½–3 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.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

10 servings, 1 serving contains:Calories (kcal) 2250Fat (g) 192Saturated Fat (g) 65Cholesterol (mg) 525Carbohydrates (g) 12Dietary Fiber (g) 3Total Sugars (g) 6Protein (g) 120Sodium (mg) 3720Reviews Section


  1. Wattikinson

    I don’t need

  2. Grok

    It seems to me you are wrong

  3. Kalabar

    I agree, it's the funny phrase

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