Turkey Leg Confit

Serves 2


  • 1 turkey leg, split
  • 2 qts duck fat

Cure Mixture

  • 3 tbsp kosher salt
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 1 tbsp chopped sage
  • 2 tbsp chopped rosemary
  • 1 tbsp chopped thyme leaves
  • 1 tsp coarse-ground black pepper

Special Equipment

  • instant-read thermometer


  1. Add cure ingredients to a bowl and whisk together until well mixed
  2. Apply cure mixture and massage into the flesh and under the skin of turkey
  3. Transfer to a baking dish, cover with plastic wrap and let sit in the refrigerator for 8 hours
  4. Preheat oven to 185º
  5. Rinse leg and thigh of the cure, pat dry and place in an oven-proof dish
  6. Melt duck fat in a large pot until it reaches 180º, but do not allow to boil
  7. Pour fat over the turkey, cover and bake 8 hours or until turkey is fork-tender
  8. Remove from fat, cool slightly, then refrigerate 1½ - 3 hours
  9. Preheat broiler on high
  10. Broil turkey 2-3 minutes until skin is brown and crispy