Turkey Confit

Name: Turkey Confit
Ingredients: 3 cups salt; 1 bunch each fresh parsley, tarragon, sage, and chives; 2 whole turkey breasts, about 12 pounds; 1 gallon duck fat; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

5 ingredients

13 steps

Ingredients

3 cups salt
1 bunch each fresh parsley, tarragon, sage, and chives
2 whole turkey breasts, about 12 pounds
1 gallon duck fat
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions

1

Place the salt and all the herbs into a food processor and process until the salt is pure green.
2

Set aside.
3

Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours.
4

Take out and rub the salt all over the turkey breasts.
5

Return to the refrigerator for another 2 hours.
6

Take out and rinse all the salt off in cold running water.
7

Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator.
8

Preheat the oven to 250 degrees F.
9

Take the turkey out and place, skin side up, in a deep hotel pan.
10

Cover the turkey completely in the duck fat.
11

Roast in the oven for 3 hours.
12

When it comes out, let it sit for 1 hour to cool off.
13

Serve.