Introducing our delicious recipe for roasted turkey crowns and confit legs in brine! If you’ve been looking for the secret to juicy, juicy turkey breast and leg meat that just falls off the bone, you’ve come to the right place. Our method involves dry curing, which not only makes the meat perfectly tender, but also gives it incredible flavor. Get ready for a delicious feast that is sure to impress your family and friends this holiday season. Get ready to experience Turkey like never before!
- 5kg turkey, legs and thighs removed, wings cut from breast (ask your butcher to cut neck and backbone into pieces for gravy)
- 500g duck fat or goose fat
- 2 bay leaves
- 2 sprigs of thyme
- 2 sage sprigs
- 1 onion, quartered
- 50 g butter, soft
- 160 g sea salt flakes
- 1 tbsp black peppercorns, roasted
- 6 bay leaves, crumpled
- 6 sage leaves, finely chopped
- 2 tbsp soft light brown sugar
- 4 tbsp lemon peel (approx. 6 lemons)
- 4 tbsp orange peel (approx. 4 oranges)
- Prepare the brine up to four days in advance by combining salt, peppercorns, bay leaves, sage and sugar with a pestle and mortar or crushing them in a bowl with the tip of a rolling pin.
- Stir in both bowls and place about 1/3 in a large resealable bag and leave the rest to cool in another bag.
- Add the turkey legs and wings to the bag with 1/3 of the brine and shake well to coat the skin, then leave in the refrigerator overnight.
- The next day, preheat the oven to 120°C/100°C fan/Gas 1.
- Rinse the brine from the legs and wings and pat dry.
- Put the duck fat in a roasting pan, melt it in the oven for 5 minutes and then add the turkey pieces (they should be submerged in the fat).
- Cook in the middle of the oven for about 4 hours or until the legs are tender.
- Allow to cool, then cover and refrigerate overnight or up to three days.
- On Christmas Eve, cover the turkey crown with the remaining dry brine and let it rest in the refrigerator overnight.
- In the morning, 1 hour before roasting, remove the crown from the refrigerator, rinse off the brine and pat dry with paper towels.
- Take the confit legs, thighs and wings out of the fridge and let them come to room temperature so that they easily release the fat.
- Remove and place on a baking tray to reheat later.
- Strain the fat and set aside to cook the potatoes.
- Preheat the oven to 190°C/170°C fan/Gas 5 and line a large, shallow roasting tin with foil.
- Place a rack on top, spread the herbs and onions over it and place the crown on top.
- Rub the butter all over the skin and season well.
- Roast uncovered for 40 minutes, then cover with foil and cook for another 30 minutes.
- Remove the foil and cook for another 15-20 minutes.
- To test whether the turkey is cooked, insert a skewer into the thickest part of the breast – the juices should run clear.
- Transfer to a platter, cover with foil and let rest for at least 30 minutes.
- Meanwhile, heat the confit legs and wings in the oven for 30 minutes or until the skin is crispy.
- Place the crown on the plate and carve.
Equipment and tools
- Large roasting pan
- Sharp knife
- Butcher’s twine
- Big bowl
- measuring spoon
- measuring cup
- Basting brush
- Aluminum foil
- carving knife
Storage and leftovers
Once cooked, allow the brined turkey crown and confit legs to cool completely. Remove the meat from the bones and store in an airtight container in the refrigerator. It can be kept for up to 3 days.
Leftover turkey can be used in sandwiches, salads, soups, or casseroles. Make sure you cook any leftovers thoroughly before eating.
Health benefits of brined turkey crowns and confit legs
Thanksgiving is just around the corner and it’s time to think about the star of the show – the turkey. If you’re looking for a delicious and healthy twist on traditional turkey roast, then pickled turkey head and confit legs could be just what you’re looking for. Not only does this recipe produce a juicy and flavorful turkey, but it also offers several health benefits. Let’s take a closer look at some of the key ingredients and their nutritional benefits.
Turkey: A lean protein
The main ingredient of this dish is turkey, a lean and nutritious source of protein. Turkey is low in fat, especially if you remove the skin, making it an excellent choice for those watching their weight or looking for heart-healthy options. It’s also packed with essential nutrients like vitamins B6 and B12, selenium, phosphorus and zinc, which support energy production, brain function and a healthy immune system.
Duck fat or goose fat: Rich in healthy fats
The recipe calls for duck fat or goose fat to dress the turkey legs, and although fats are often avoided, these particular fats offer some health benefits. They are a source of monounsaturated fats, which can help lower bad cholesterol levels. In addition, they contain vitamins A, D, E and K, fat-soluble vitamins that are essential for various body functions, including vision, bone health and blood clotting.
Fragrant herbs and joy of life: antioxidant powerhouses
The salt mixture consists of bay leaves, thyme sprigs, sage sprigs, onions, black peppercorns, lemon peel, orange peel and other aromatic ingredients. These herbs and citrus peels not only enhance the flavor of the turkey, but they are also full of antioxidants. Antioxidants are essential compounds that help protect our cells from damage caused by harmful molecules called free radicals. Incorporating these ingredients into your turkey recipe will give you an extra dose of health-promoting antioxidants.
Flaked Sea Salt: Moderation is key
Although salting requires flaky sea salt, it is important to note that salt consumption should always be done in moderation. However, when used in appropriate amounts, sea salt can add flavor to dishes and contain trace minerals such as magnesium, calcium and potassium. These minerals are essential for maintaining proper fluid balance, nerve function and muscle contractions.
As you prepare for your Thanksgiving feast, consider trying this brined roasted turkey crown and confit legs recipe. Not only will it impress your guests with its juicy taste, but it also offers numerous health benefits. From the lean protein of turkey to the healthy fats in duck or goose fat to the antioxidant power of fragrant herbs, this dish brings both flavor and nutrition to your holiday table.