Turkey Confit with Thick, Rich Gravy - Recipe - FineCooking

Name: Turkey Confit with Thick, Rich Gravy - Recipe - FineCooking
Ingredients: 3 lb. chicken wings, plus any remaining trimmings from the turkey parts; 3 medium carrots, coarsely chopped (about 2 cups); 3 ribs celery, coarsely chopped (about 2 cups); 1 medium unpeeled white onion, quartered (about 10-1/2 oz.); 1 medium unpeeled head garlic, halved crosswise; 8 cups lower-salt chicken stock or broth; 1 oz. kosher salt (1/4 cup Diamond Crystal); 2 of each: turkey thighs, legs, breasts, and wings, preferably heritage (about 5 lb. total weight); 5 lb. rendered duck fat (or schmaltz, lard, tallow, soy oil, canola oil, or olive oil), melted (about 10 cups); 2-1/4 oz. (1/2 cup) all-purpose flour; 1/3 cup rendered duck fat, melted; Kosher salt and freshly ground white pepper; 1 Tbs. finely chopped fresh flat-leaf parsley (optional)

"Chef Luke Verhulst has developed a unique way to cook turkey, combining a dry brine and a classic French confit technique. The result is the crispiest and most succulent turkey …..."

INGREDIENTS

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3 lb. chicken wings, plus any remaining trimmings from the turkey parts

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3 medium carrots, coarsely chopped (about 2 cups)

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3 ribs celery, coarsely chopped (about 2 cups)

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1 medium unpeeled white onion, quartered (about 10-1/2 oz.)

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1 medium unpeeled head garlic, halved crosswise

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8 cups lower-salt chicken stock or broth

•

1 oz. kosher salt (1/4 cup Diamond Crystal)

•

2 of each: turkey thighs, legs, breasts, and wings, preferably heritage (about 5 lb. total weight)

•

5 lb. rendered duck fat (or schmaltz, lard, tallow, soy oil, canola oil, or olive oil), melted (about 10 cups)

•

2-1/4 oz. (1/2 cup) all-purpose flour

•

1/3 cup rendered duck fat, melted

•

Kosher salt and freshly ground white pepper

•

1 Tbs. finely chopped fresh flat-leaf parsley (optional)

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