How to Make Turkey Confit with Citrus Mustard Sauce 

Any content with Bridget AND Julia - love it! Two of the best hosts on TV.

I followed this recipe to the letter and it turned out absolutely perfect! Tender juicy turkey thighs and legs, for the first time in my life!

We made this recipe last year. It. Was. Amazing. We can't go back to any other way of cooking turkey! (It was a little pricey for the duck fat, but froze it afterwards to use again.)

Made it last year. Making it again this year. Day 2 of curing happening right now!

Did this last year and it was incredible. Cooking individual turkey parts is way tastier and less hassle than dealing with a whole bird.

I have yet to replicate any ATK recipe that wasn't really good. Always a hit. But every once in a while, a recipe comes along that makes it one of the best things you've ever eaten. It's that look when Julia took the first bite. I always keep an eye out for that look. It's something you can't fake. I've never even seen some of the best actors on tv or in movies pull it off. Like ya'lls Tagliatelle with prosciutto and peas. Or Mac and cheese with tomatoes, best ever and it's the only way I make it. Not a lot of talking at the table when I make these things. Y'alls Dutch oven pot roast was the best, for about a year, until, and don't feel bad, until I saw the look on Guy Fierri's face on DDD. Some French chef had made a pot roast in hotel 1/4 hotel pan. I had DVR'd it, and it took me over an hour to write down everything he did. Everything. Served on a bed of buttery creamy yellow grits. Or the look on Katie Lee's face, when tasting Jeffrey Zakarian's Ricotta gnocchi with pancetta. All of these, and many more of yours. So you know I'm going to make this. Thanks America's Test Kitchen.

I just put mine in the frig with the onion mixture... thank you both ...but Bridget... your ancient cooking techniques and expertise are so appreciated! The investment of both time and cost will be something I'll likely repeat as a tried and true exceptional holiday recipe... ! I watched the episode on PBS a few times before I launched into this! so informative ... you ladies are the best!!!

I made this for Thanksgiving a couple of years ago (minus the sauce at the end) and it was AMAZING! My family raved! We are all dark meat eaters so using turkey quarters is perfect. Also, I used olive oil and then used the saved fat later for cooking and bread dipping. So good. SO GOOD! 🤤

This cure sounds excellent. I'll be adapting the confit step to sous vide though. I expect to use way less fat and use the bags for fat separation. I understand that the ATK methods are for traditional home equipment, but I do think more attention should be pointed toward newer and more efficient (and forgiving) methods. The crumpled foil step shown, but not discussed in the video, is pretty important. This step prevents the fat that will fall from the thighs onto the pan from smoking out your kitchen. The foil adds just enough insulation to prevent the fallen fat from overheating and smoking. Another way to do this is to add thinly sliced potatoes into the pan: Use some of that awesome duck fat to line the bottom of the pan, then add thinly sliced potatoes (like a gratin), then a little oil brushed on top. Salt, pepper, and then proceed with the recipe. The citrus mostarda sounds pretty killer, so I'll be doing that too. I don't mean to be negative here, this video was great. Lan is a killer chef.

This sounded great, so we tried it this year for Thanksgiving. I followed everything exactly as in the recipe (except the stems of the thyme--I didn't remember to include them, just the leaves). The turkey thighs had a great texture. One friend said "This is good. But it doesn't taste like turkey." He was right. Here's what I learned... The refrigerator will smell of onions for 5 days. Can this be cured in zipper-lock bags like they do for lots of marinades? If you don't have 2 ovens, use the cook-ahead instructions. The cooking process monopolizes the oven for at least 6 hours at two temperatures that are unsuitable for anything else (200 degrees and 500 degrees). Major bottleneck (but the roast beets really took off fast at 500). The first thing I tasted in the first bite was garlic. I'd recommend using less. The overall flavor tasted 'processed'--like the difference between commercial chicken stock and real chicken stock, or like Butterball turkeys and real turkeys. That probably had a lot to do with the salt and onions; it wasn't exactly salty, but the salt was there. Oddly, it didn't taste oniony. But it didn't taste like turkey. The juices given off during cooking don't get a chance to caramelize, so the gravy was salty, pale, insipid. To be fair, they didn't say to make gravy with it. But just be prepared--you're not going to have gravy. Major bummer. Browning the skin at 500 degrees set off the smoke detector (without producing visible smoke). Be prepared. We don't deep fry anything or saute stuff in 1/4" of oil, so this was a change, having to deal with and discard that much fat. Final problem? No white meat for sandwiches today. I don't think I'd do this again. It's not worth the effort. The flavor change was a big disappointment, especially the garlic undertones. And I missed the regular turkey. I like turkey, and I don't have any trouble getting it to cook properly. I might experiment in a few months on one or two thighs without the cure--just to see what the difference could be. I'd like to see if curing is integral to the confit process.

Looks awesome. I will never make this.

I love this new idea of preparing turkey. I think I'll steal some of the ideas for the sauce because I think that fresher flavor would be nice with the rest of the Thanksgiving dishes

Aaaand I've found my Thanksgiving recipe. Y'all are awesome!

This is a great recipe! I love turkey thigh confit and this sauce is delicious.

7:30 Nice Offspring reference there from Bridget.

The onion cure is an interesting twist. I’ve made many batches of confit, but all with dry cures. I will have to give the onions a go.

Was that an Offspring reference from Bridget at 7:32?!

Queens… these two never fail

That technique was fascinating.

*What an amazing recipe* 🤩

I have been doing something similar for a few years but instead of doing it in duck fat in the oven, I have been using sous vide method: 150F for 24h. Then oven to crisp it up. Nothing beats duck fat but… it’s really good.

Trying this for turkey day! Thankful for your work team!

I’m so excited to try this recipe. Thank you so much. How should I store the duck fat and for how long?

WOW...I've been salivating while waiting on that turkey to cook. I just know it's got to taste velvety cooked in that duck fat Can't wait to try this recipe !!!!

We've gotten tired of Turkey every year for Thanksgiving. Last couple of years I've been doing confit of duck. This might be a great way to bring Turkey back to the table.

Yum, looks like an amazing recipe!

Great recipe, great video!

Perfect application for a vacuum sealer and sous-vide immersion circulator to cut down on the amount of fat needed - probably tablespoons instead of cups.

Love this technique!! I’m making this !!!

That looks SOOOO good! Any suggestions for a substitute for the marmalade? Allergies. Although, it may be worth the anaphylactic shock! Wow!

That just looks soooo good wow !

Thank you for great recipe

Yum! Love thigh meat on anything. Have made Duck confit, this looks fabulous!

I have found if impossible to find turkey thighs at any grocer anywhere in my area for over two years. The thigh being my favorite part of the turkey.

That was amazing !!!👍

Thanks for sharing this delicious Recipe 💓💟❤️💞🔥❣️👍💝♥️💗😊✨🌹💖😁😍🤗💕😋

OK I’ve cooked the thighs and they’re cooling in the fat. I was wondering why you crumpled the foil on the pan that you crisp them in before eating them? A little piece of the meat just happened to fall off 😉 and boy was it yummy! So well, seasoned throughout and tender and juicy

QUESTION: Why 15 minutes @ 500 as opposed to 3-5 minutes under the Broiler???

Q - What do you think? A - I think I'm hungry. Q - How many pieces would you like? A - YES! LOL, this does look great. I'm getting hungry too.

Wow my mouth is watering 😋

That looks delicious. I wonder if you can use the same process for turkey breast.

This looks fantastic! I’m going to try it with extra turkey legs, indeed.

Would be interested in learning about fermentation of meat for flavor and preservation.

This is my third time watching this. Looooong time fan of Bridget and Julia. ATC brand has tought me so much valuable over the years, For Free!! I'm going to do this dish using Lard. I have almost completely moved over to only using Lard the past couple years. No Health issues or weight gain. Can Jack or Dan go in depth on why Lard might be a "healthy option" ? (Sorry Bridget, I don't know what a ATK/Jack Lard tasting would look like ;) Lard typically makes me use less fat when I'm cooking as well. Completely shelf stable in air-tight containers, like they do with yummy jars of Fois.

Oh my!

Can I use lard instead of duck fat?

Excellent recipe - If only I could afford duck grease :(

I followed this recipe and your instructions to a tee. Dinner for two. We used 2 turkey thighs. Le Creuset dutch oven. Preheat duck fat to 165F. Thermador oven at 200F - preheated 1 hour. However. After nearly 6 HOURS still not "skewer" tender. So. We just moved on. Removing the bone was a challenge because it wasn't fully rendered. Flavor wise, very good. Sauce - excellent. Be great on rack of pork roast. Sad that your method was that far off on the cook time. Made bringing everything else together timing wise a HUGE challenge.

I'm coooking one regular non-brined turkey and one Kosher turkey (which comes brined). How can I make this work? Obviously bagged separately. During the pre-brine my thought was the Kosher one would skip the salt and sugar but still pre-cure with the other things? Or just skip the pre-curing step for that one?

You said you can use the duck fat again and you would tell how to store it for reuse but you skipped that part.

That looks really good. Where can you find turkey thighs in the grocery stores? I love turkey I only eat chicken, fish, seafood and turkey.

Could you do that with the whole turkey chopped into sections, thighs, legs, breast, wings, etc.?

Can this be scaled up to handle a crowd?

I just ordered the stuff I need to make this for Tgiving

Nice if the recipe could be adjusted for Instapot or slow cooker? Live down south, any recipe calling for 4-5 hours in an oven just heats house up too much.

🖤🖤🖤🖤🖤🖤🖤

Can this Process be done with a Whole Turkey, maybe Spatchcocked ?

Yes!!!!!!!! I'm definitely trying this. If anyone in the comment section has tried this recipe I would love any tips for home chefs! ❤️

Will this work for leg and thigh of the turkey?

Well done girls.

Yummy

Any reason not to take the bone out before it goes into the 500 degree oven? Less to fiddle with at the last moment. And I suppose it could be made a day in advance and browned just before serving, right?

THANKSGIVING TURKEY DINNER

Any thoughts on doing this sous vide? For starters, I think you could get by with a **lot** less duck fat.

Could you confit the turkey ahead of time (night before?) and finish in the oven before serving?

Wonder how well this technique would work with pork chops?

Could you do this with Turkey breast?

What about chicken thighs instead of turkey? And lard instead of duck fat can it be done?

Would this recipe work for all parts of the bird?

Nice recipe, my only issue is that I don't use duck fat in anything so I have no idea what to do with it afterwards :( .

That seems more like a long brine than a cure. 2.5 tbs? 4 Days?

Would anyone know if it would be feasible to do this with a bone-in turkey breast (or turkey breast half)? Would its size/shape change too many variables about the recipe or make me have to use a lot more cure/a lot more duck fat? Edit: Then again, for turkey breast I would just use another method like en cocotte or simply roasted after stuffing and slathering with a compound butter.

Can you confit turkey breast as well?

I can't make this. If I ever did, I would never eat turkey any other way.

👍👍

Very very beautiful

Why not place thighs in a sealed bag with duck fat and sous vide ? Less fat needed, and less energy for low temp "pasteurizing."

Did Bridget just squeeze in an Offspring song lyric in there?? Just when I thought I couldn't like them any more... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CqFFyu_xg2c.html

I can't make that much room in my fridge for four days 😀

you can't do that anymore with our energy prices, 5 hours in the oven .. even though it looks super tasty

Did anyone else think that the onion flavor in this was just way too strong?

As much as I appreciate ATK, buying enough duck to even make enough fat for this recipe is unobtainable.

I'm a little concerned. A couple tablespoons of salt would barely flavor the meat by itself. Mixed with a bunch of onion, which is mostly water, I'm failing to see how it will do much of anything at all let alone cure in any meaningful sense.

give us the measurements in grams cmon

That is a lot of duck fat!!

so much plastic wrap is used on this channel, i would have just used a reuseable food container, like tupperware

I dislike chicken dark meat. I'm thinking I can make this with chicken breasts. Do you concur?

Just Love cpnfot