This Giada Turkey confit, which is turkey legs braised and preserved in duck fat, is popular throughout France. It is prepared using turkey legs, kosher salt, duck fat, garlic, and fresh herbs. The result is sensationally crisp, decadent turkey legs that take about 290 minutes to prepare and can serve up to 6 people.

Recipe Ingredients

• 1/4 cup of kosher salt
• 1 tbsp of granulated sugar
• 1/2 tsp of freshly cracked black peppercorns
• 2 bay leaves, crushed
• 10 fresh thyme sprigs
• 2 fresh rosemary sprigs, leaves removed, and stems discarded
• 2 turkey legs (approximately 2 1/2 pounds)
• 2 turkey thighs (approximately 2 1/2 pounds)
• 4 containers (7 ounces each) of duck fat
• 1 head of garlic, top third cut off

How To Make Giada Turkey Confit

1. Prepare the Seasoning: In a small bowl, thoroughly combine the kosher salt, granulated sugar, freshly cracked black peppercorns, crushed bay leaves, thyme sprigs, and rosemary leaves to create a flavorful seasoning mixture for the turkey.
2. Season the Turkey: Place the turkey legs and thighs in a 9×13-inch baking dish, then use a sharp knife to make four shallow slits around each leg and thigh to help the seasoning penetrate the meat more effectively.
3. Dry Brine: Generously sprinkle the prepared seasoning mixture over all sides of the turkey pieces, ensuring even coverage, then cover the dish with plastic wrap and refrigerate for at least 24 hours or up to 2 days to allow the flavors to develop.
4. Prepare for Cooking: Remove the seasoned turkey from the refrigerator 30 minutes before cooking to allow it to come to room temperature, then preheat your oven to 250°F (121°C) to ensure a low and slow cooking process.
5. Rinse and Dry: Thoroughly rinse the turkey pieces under cold water to remove excess seasoning, then pat them completely dry with paper towels to ensure crispy skin during the cooking process.
6. Prepare the Confit: In a large Dutch oven, gently warm the duck fat and the prepared head of garlic over medium heat until the fat is completely melted and you see the first bubble rise to the surface.
7. Cook the Turkey: Carefully submerge the dried turkey pieces in the warm duck fat, ensuring they are completely covered, then cover the Dutch oven and place it in the preheated oven for about 3 1/2 hours, or until the meat becomes extremely tender.
8. Serve or Store: Once cooked, allow the turkey to cool to room temperature, then either serve immediately or store the confit submerged in the cooking fat in the refrigerator for up to a month, reheating in a 425°F (218°C) oven for about 40 minutes before serving.

Recipe Tips

• Add Some Extra Herbs: For a deeper aroma and flavor, toss in a few sprigs of fresh sage along with the thyme and rosemary. Sage enhances the earthy profile of the turkey without overpowering it.
• Use Olive Oil Instead of Duck Fat: If duck fat isn’t available, you can use high-quality olive oil. While the flavor will be slightly different, olive oil provides a lighter and equally tender confit result.
• Get Creative with the Garlic: For an extra kick, use roasted garlic instead of fresh. Roasting the garlic beforehand deepens its sweetness, which beautifully balances the savory flavors of the confit.
• Crisp in a Cast Iron Skillet: Instead of crisping the turkey in the oven, try pan-searing it in a cast iron skillet over medium-high heat. This method lets you control the crispiness and delivers a rich, golden crust.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Herb-Roasted Turkey Breast
• Giada De Laurentiis “House” Soup
• Giada Turkey Meatballs in Tomato Sauce