Garlic‑Herb Turkey Confit, French Thanksgiving Indulgence
What kind of recipe is it?
Garlic-Herb Turkey Confit is a succulent and flavorful dish that elevates traditional turkey preparation by slow-cooking the meat in its own fat, infused with aromatic garlic and fresh herbs.
This method not only results in tender and juicy turkey but also creates a rich depth of flavor that sets it apart from conventional roasting.
Ideal for culinary enthusiasts looking to impress guests at gatherings or festive celebrations, this dish caters to those who enjoy experimenting with gourmet cooking techniques while savoring the comfort of a classic Thanksgiving favorite.
This combination of ingredients guarantees that the turkey confit is rich in flavor and retains the tenderness that this cooking technique promises.
Cooking Steps
Prepare mise en place by peeling and smashing 10 cloves of garlic, and gathering 4 sprigs of fresh thyme, 2 sprigs of fresh rosemary, and 2-3 leaves of fresh sage. Zest 1 lemon, and measure out 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 cup each of olive oil and duck or turkey fat.
Preheat the oven to 120°C (250°F) and adjust the oven rack to the center position.
In a large, heavy-bottomed Dutch oven (or a deep, oven-safe pot), heat 1 cup (240 ml) of olive oil and 1 cup (240 ml) of duck or turkey fat over low heat (setting 2 on an electric stovetop) for about 5-7 minutes. Verify that the fats have liquefied without smoking (smoke point for olive oil is around 190°C/375°F).
While the fat is heating, season 4-6 turkey thighs with 2 teaspoons of salt and 1 teaspoon of black pepper evenly on all sides.
Once the fat mixture is heated, add the seasoned turkey thighs to the pot, ensuring they’re fully submerged in the oil and fat. If needed, add more olive oil or fat to cover the turkey.
Add the smashed garlic cloves, fresh thyme, fresh rosemary, fresh sage, bay leaves, and the zest of 1 lemon into the pot with the turkey. Stir gently to combine.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 3-4 hours, until the turkey is fork-tender and the skin starts to brown slightly, reaching an internal temperature of at least 74°C (165°F).
Once the turkey is cooked, remove the pot from the oven and let it rest uncovered for 30 minutes at room temperature. This allows the carryover cooking to complete the process while imparting flavor from the aromatics.
After resting, carefully transfer the turkey thighs to a plate using tongs, and allow them to cool slightly. Strain the cooking fat through a fine-mesh sieve or cheesecloth to remove the solids, discarding the herbs and garlic.
Store the strained fat in a clean, airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. The turkey confit can be stored submerged in the fat for up to several weeks in the refrigerator.
To serve, reheat the desired amount of turkey confit in a hot skillet over medium heat (setting 5-6 on an electric stovetop) until heated through and crispy, about 5-7 minutes on each side. The skin should be golden brown and crisp while the meat remains tender.
Optionally, garnish with fresh herbs before serving. Enjoy the tender, flavor-infused turkey confit warm or at room temperature.
Variations
Herbaceous Chicken Confit: Swap turkey thighs for 4-6 chicken thighs while maintaining the same herb blend for a lighter flavor profile.
Mediterranean Style Confit: Add 1 cup (240 ml) of sun-dried tomatoes and 1 tablespoon (15 ml) of capers to the pot for a tangy twist, complementing the garlic and herbs.
Vegan Mushroom Confit: Replace turkey with 1 kg (2.2 lbs) of mixed mushrooms (such as shiitake, portobello, and oyster).
Use 1 cup (240 ml) of olive oil and 1 cup (240 ml) of coconut oil for a plant-based version.
– Spicy Asian Inspired Confit: Incorporate 2 tablespoons (30 ml) of soy sauce (gluten-free if needed), and 1 tablespoon (15 ml) of Sriracha into the oil mixture for depth and heat.
Use chicken thighs for a protein swap.
Tips on plating and presentation
When preparing your confit, the final presentation can elevate the dish from simple to stunning.
I like to place the turkey on a rustic wooden board, garnishing with fresh herbs and lemon wedges. A drizzle of the garlic-infused oil adds a glossy touch.
Pair it with colorful seasonal vegetables for contrast, creating an inviting and impressive Thanksgiving centerpiece that’ll surely wow your guests.
What other dishes can I pair it with?
While the garlic-herb turkey confit steals the spotlight, it pairs beautifully with a variety of side dishes that enhance its flavors.
I love serving it alongside creamy mashed potatoes, vibrant roasted vegetables, or a tangy cranberry sauce. A warm, crusty baguette can soak up any remaining juices, adding a delightful touch.
You can’t go wrong with these delicious accompaniments!
What drinks can I pair it with?
To complement the rich flavors of garlic-herb turkey confit, I’ve found that a few carefully chosen drinks can really elevate the meal.
A crisp Sauvignon Blanc or a smooth Pinot Noir pairs beautifully with the dish’s herbs.
For something festive, consider a sparkling cider or a herbed gin and tonic.
Each sip enhances the flavors, making the dining experience even more delightful.
Frequently Asked Questions
Can I Use Other Meats Instead of Turkey for This Confit?
Absolutely, you can use other meats like chicken, duck, or even pork for confit. I’ve tried them all, and each offers a unique flavor while maintaining that deliciously tender texture. Experimentation is part of the fun!
How Long Can I Store Leftover Confit Turkey?
I usually store leftover confit turkey in the fridge for up to four days. If I want it to last longer, I freeze it for about three months, ensuring it stays delicious and safe to eat.
Is Garlic-Herb Turkey Confit Gluten-Free?
Yes, garlic-herb turkey confit is gluten-free. I’ve enjoyed making it for friends with gluten sensitivities, and they’ve loved every bite. Just make certain no gluten-containing ingredients are added during the cooking process. Enjoy!
Can This Dish Be Made in Advance?
Yes, I can make this dish in advance. I like to prepare it a day or two ahead; it allows the flavors to develop beautifully and saves me time when my guests arrive.
What Is the History of Confit Cooking?
Confit cooking dates back to medieval France, where preserving meat in its own fat was essential for longevity. I find it fascinating how this technique transformed into a culinary delicacy, appreciated worldwide for its rich flavors.
