Roast Turkey Crown with Confit Legs
I was always put off cooking turkey because it takes so long on the day. This recipe enables you to confit the legs up to 3 days in advance which means a quick 90 minute cook of the crown on the big day. The unctuous confit leg meat will be just as popular as the delicate succulent breast meat.I start the process 4 days before Christmas. Watch the videos to help through each stage. Duck fat can be bought in 1 kg pack on line and can be reused after the confit process.22 December - make dry brine, joint turkey and brine the legs and wings23 December - confit legs and wingsChristmas Eve - Dry brine crownChristmas day - melt the legs out of the duck fat and crisp in oven, cook the crown
- Servings: 8
Source: The Secret Supper Society
Ingredients
- Free-range turkey
- Coarse sea salt
- light brown sugar
- sprig Thyme
- bay leaves
- small bunch parsley
- oranges
- lemons
- crushed black pepper
- Duck fat
- unsalted butter
- onion
- sprigs thyme
- sprigs sage