My Favorite Turkey Trick
This recipe is my secret for amazing turkey. It makes the meat so tender. It falls right off the bone. I still laugh at that. My grandson once called it “turkey butter.”
Why does this matter? Slow cooking in fat keeps all the good juices inside. It makes even tricky dark meat perfect. Have you ever tried cooking turkey this way before?
A Little Patience Goes a Long Way
You start by rubbing the turkey with onions and herbs. Then you let it sit in the fridge for a few days. This is called curing. It gives the meat a wonderful flavor deep inside.
I know, waiting is hard. But trust me, it’s worth it. This step is what makes it special. *Fun fact: This method is very old. People used it to keep meat good before fridges!*
The Slow, Warm Bath
Next, the turkey takes a long, warm bath. You cook it very slowly in fat. I use duck fat. Doesn’t that smell amazing? Your whole house will feel cozy.
You cook it for hours at a low heat. The meat becomes incredibly soft. Why does this matter? Gentle heat breaks down tough parts without drying it out. What’s your favorite cozy cooking smell?
The Zippy Little Sauce
While the turkey rests, make the sauce. It’s sweet and tangy. You mix orange marmalade with mustard and lime. It’s a bright little dance for your tongue.
This sauce cuts through the rich meat. It makes every bite interesting. A little zip is good in life and in food. Do you prefer sweet or tangy sauces on your meat?
The Crispy Finish
Last step! You roast the turkey skin to make it crispy. It turns golden and crackly. The sound alone makes my mouth water.
Then you slice it and pour that glossy sauce on top. It looks so beautiful on the platter. It’s a dish full of love and time. Perfect for a Sunday dinner with everyone you love.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Onions, chopped coarse | 3 large (4¾ cups) | |
| Fresh thyme sprigs | 12 | |
| Table salt (for curing) | 2½ tablespoons | |
| Sugar | 4½ teaspoons | |
| Pepper | 1½ teaspoons | |
| Bone-in turkey thighs | 4 pounds | |
| Duck fat, chicken fat, or vegetable oil | 6 cups | For confit |
| Garlic head | 1 | Halved crosswise |
| Bay leaves | 2 | |
| Orange marmalade | ½ cup | |
| Whole-grain mustard | 2 tablespoons | |
| Lime zest | ¾ teaspoon | |
| Lime juice | 2 tablespoons | |
| Table salt | ¼ teaspoon | For the sauce |
| Cayenne pepper | â…› teaspoon |
My Special Turkey Thighs, Slow and Golden
Hello, my dear. Come sit. Let’s talk about my favorite way to make turkey. This recipe is a weekend project. It fills the house with the most wonderful smell. I think of my own grandma when I make it. She taught me that good things take time. This turkey becomes so tender, it practically falls apart. Doesn’t that sound lovely?
We start by giving the turkey a long, cozy rest in salt and herbs. This is called curing. It makes the meat taste amazing later. You’ll need to plan ahead for this part. But trust me, it’s worth the wait. I still laugh at the time I forgot and started too late. We had pizza that night instead!
Step 1: The Cure
Grab your food processor. Put in the onions, thyme, salt, sugar, and pepper. Let it whir until everything is nice and fine. Spread a bit in a baking dish. Lay your turkey thighs on top, skin side up. Cover them with the rest of that herby mix. Wrap it all up tight. Tuck it in the fridge for a few days. (Hard-learned tip: Don’t rinse the onion bits down the sink. They can clog it up!)
Step 2: The Slow Cook
Time to cook! Heat your oven very low, to 200 degrees. Rinse the turkey well and pat it dry. Melt your fat in a big pot until it’s warm. Gently place the thighs in, skin side down. Add the garlic and bay leaves. Let them cook in the oven for hours. You’ll know it’s done when a skewer slides in easily. What’s your favorite smell from a slow-cooking meal? Share below!
Step 3: Reheat & Prep
The next day, or when you’re ready, we reheat. Warm the pot slowly until the fat melts. Then let it simmer until the turkey is warm inside. Now for the crispy skin! Crumple some foil into a ball, then flatten it on a pan. Place a rack on top. This trick keeps the turkey from sticking. It works every time.
Step 4: Make the Sauce
Carefully move the thighs to the rack. Save the liquid from the pot. Let the fat rise to the top. Underneath is delicious turkey stock. We’ll use a bit for our sauce. Mix that stock with marmalade, mustard, lime, and a pinch of cayenne. Doesn’t that smell amazing? It’s sweet, tangy, and just a little spicy.
Step 5 & 6: Crisp, Slice & Serve
Roast the thighs in a very hot oven. This makes the skin golden and crisp. Let them rest a bit. Then, carefully remove the bone and slice the meat. Arrange it on a platter, skin side up. Pour that beautiful sauce into a little bowl. Now it’s ready for the table.
Cook Time: 4–5 hours (plus reheating)
Total Time: 4–6 days (mostly hands-off)
Yield: 4–6 servings
Category: Dinner, Special Occasion
Three Fun Twists to Try
This recipe is wonderful as is. But sometimes, it’s fun to play. Here are a few ideas from my kitchen notebook.
- Maple-Apple Twist: Use apple butter instead of marmalade. Add a dash of maple syrup to the sauce.
- Herb Garden Glaze: Stir a tablespoon of chopped fresh rosemary into the mustard sauce. It tastes like summer.
- Spicy Orange Kick: Use a spicy pepper jelly. Add an extra pinch of cayenne for those who like a little heat.
Which one would you try first? Comment below!
What to Serve With Your Masterpiece
This rich, flavorful turkey needs simple friends on the plate. It makes a beautiful Sunday supper. I love to see everyone gathered around.
For sides, try creamy mashed potatoes. They’re perfect for that sauce. Or, some buttery green beans with almonds. A simple salad with a sharp vinaigrette cuts through the richness nicely. For a drink, a glass of dry cider pairs wonderfully. For the younger folks, sparkling apple juice with a lime wedge feels just as special.
Which would you choose tonight? The cider or the sparkle?
Keeping Your Turkey Thighs Happy for Later
This recipe makes a wonderful feast. You will have lovely leftovers. Let the cooked turkey cool completely in its pot. Then cover it and place it in the fridge. It will keep for up to six days.
You can also freeze the meat for a future meal. First, remove the turkey from the fat. Shred the meat or keep the thighs whole. Place it in a freezer-safe container. Cover it with some of the strained cooking liquid. This keeps it moist. It will be good for two months.
To reheat, be gentle. Thaw frozen turkey in the fridge overnight. Warm it in a covered dish with a splash of broth. I once reheated it too fast on the stove. The beautiful meat nearly dried out! Low and slow is the secret.
Batch cooking like this saves a busy week. A ready-made, fancy dinner is waiting for you. It turns an ordinary Wednesday into something special. Have you ever tried storing a dish this way? Share your story below!
Simple Fixes for Common Confit Hiccups
First, the skin might tear. The cooked turkey is very tender. Use tongs carefully when moving it. Support the thigh from underneath. I remember my first time. I was in a hurry and tore the skin. It still tasted wonderful.
Second, the fat might not fully cover the meat. Your pot must be big enough. If needed, use a smaller, heavier dish to weigh the thighs down. This matters for even cooking. Every bite will be perfectly tender.
Third, the final roast might not crisp the skin. Make sure your oven is fully hot. Pat the skin very dry before roasting. A dry skin gets crispy. A wet skin just steams. Crispy skin adds a wonderful texture. Which of these problems have you run into before?
Your Turkey Confit Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your mustard and marmalade labels to be sure.
Q: Can I make it ahead? A: Absolutely! The curing and cooking steps are done days in advance. The final roast is quick.
Q: What if I don’t have duck fat? A: Chicken fat or even vegetable oil works beautifully. The flavor will be a little different, but still good.
Q: Can I make a smaller batch? A: You can. Just use a smaller dish. Keep all the curing ingredients in the same proportions.
Q: Any optional tips? A: Save that golden turkey stock from the pot! It is liquid gold for soups or gravy. Which tip will you try first?
A Final Word from My Kitchen to Yours
This recipe is a labor of love. It fills your home with the best smells. The waiting makes the final meal even sweeter. *Fun fact: “Confit” is a French word for preserving food in fat.* It is an old, wise way to cook.
I hope you try it. I would love to hear about your adventure in the kitchen. Have you tried this recipe? Give your experience on Comment. Tell me all about it. Happy cooking!
—Grace Ellington.
Citrus Mustard Glazed Turkey Thigh Confit
Description
Turkey thighs cured and slow-cooked in fat until meltingly tender, then roasted with a glossy, tangy citrus mustard glaze.
Ingredients
Instructions
- TO CURE: Process onions, thyme sprigs, 2½ tablespoons salt, sugar, and pepper in food processor until finely chopped, about 20 seconds, scraping down sides of bowl as needed. Spread one-third of mixture evenly in bottom of 13 by 9-inch baking dish. Arrange turkey thighs, skin side up, in single layer in dish. Spread remaining onion mixture evenly over thighs. Wrap dish tightly with plastic wrap and refrigerate for 4 to 6 days.
- TO COOK: Adjust oven rack to lower-middle position and heat oven to 200 degrees. Remove thighs from onion mixture and rinse well. Pat thighs dry. Heat fat in large Dutch oven over medium heat to 165 degrees. Off heat, add turkey thighs, skin side down and in single layer, making sure thighs are completely submerged. Add garlic and bay leaves. Transfer to oven, uncovered, and cook until metal skewer inserted straight down into thickest part of largest thigh can be easily removed without lifting thigh, 4 to 5 hours. Remove from oven. TO MAKE AHEAD: Let turkey cool completely in pot, about 2 hours; cover pot; and refrigerate for up to 6 days.
- Uncover pot. Heat pot over medium-low heat until fat is melted, about 25 minutes. Increase heat to medium, maintaining bare simmer, and continue to cook until thickest part of largest thigh registers 135 to 140 degrees, about 30 minutes longer. (If using vegetable oil, heat over medium heat, maintaining bare simmer, until thigh reaches temperature, about 30 minutes.)
- Adjust oven rack to lower-middle position and heat oven to 500 degrees. Crumple 20-inch length of aluminum foil into loose ball. Uncrumple foil, place in rimmed baking sheet, and top with wire rack. Using tongs, gently transfer thighs, skin side up, to prepared wire rack. Strain liquid through fine-mesh strainer into large bowl. Separate fat from turkey stock using a fat separator or bulb baster. Transfer 4 teaspoons turkey stock to small bowl; add marmalade; and microwave until fluid, about 30 seconds. Stir in mustard, lime zest and juice, salt, and cayenne. Transfer to serving bowl.
- Transfer thighs to oven and roast until well browned, 12 to 15 minutes. Transfer thighs to cutting board, skin side up, and let rest until just cool enough to handle, about 15 minutes.
- Flip 1 thigh skin side down. Using tip of paring knife, cut along sides of thighbone, exposing bone. Carefully remove bone and any stray bits of cartilage. Flip thigh skin side up. Using sharp chef’s knife, slice thigh crosswise ¾ inch thick. Transfer to serving platter, skin side up. Repeat with remaining thighs. Serve, passing sauce separately.
Notes
- For the best texture, do not skip the curing step. The confit can be made ahead and stored in its fat in the refrigerator, making it a great dish for entertaining.