Confit Turkey Wings

Name: Confit Turkey Wings
Ingredients: ["2 turkey wings from a 15-17-pound turkey", "2 garlic cloves, sliced", "2 bay leaves", "4 whole black peppercorns", "2 whole cloves", "1 tablespoon plus 1 1/2 teaspoons kosher salt", "1 cup", "2 1/2 cups canola oil", "A 1-gallon resealable bag; a 9x5x2 3/4\" loaf pan""]"

1 ingredients

5 steps

Ingredients

["2 turkey wings from a 15-17-pound turkey", "2 garlic cloves, sliced", "2 bay leaves", "4 whole black peppercorns", "2 whole cloves", "1 tablespoon plus 1 1/2 teaspoons kosher salt", "1 cup", "2 1/2 cups canola oil", "A 1-gallon resealable bag; a 9x5x2 3/4\" loaf pan""]"

Directions

1

Separate turkey drumettes and flats. Remove and reserve wing tips for stock.
2

Place drumettes and flats in 1-gallon bag; add garlic, bay leaves, peppercorns, cloves, and salt. Press out air, seal bag, and rub outside of bag until spices are evenly distributed. Chill 24-36 hours.
3

Preheat oven to 200°F. Remove turkey pieces from bag, rinse under water, and pat dry; discard spices and herbs. Place turkey in loaf pan. Pour in ghee, then add oil (pieces should be completely covered).
4

Roast turkey until an instant-read thermometer inserted into drumette registers 190°F, 3 1/2-4 hours. Let cool completely in pan, then chill overnight.
5

Remove turkey pieces from pan, letting any excess oil and ghee drip off, and transfer to a plate. Heat a large skillet over medium-high until hot but not smoking. Cook turkey pieces until browned on all sides and warmed through, 8-10 minutes. Serve warm.