Description
A rich and flavorful turkey dish, slow-cooked in its own fat, perfect for fall and winter meals.
Ingredients
Scale
- 4 turkey thighs
- 2 cups schmaltz (rendered chicken fat)
- 4 cloves garlic, whole
- 1 onion, quartered
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
- Preheat the oven to 250°F (120°C).
- In a large Dutch oven, combine the turkey thighs, schmaltz, garlic, onion, salt, peppercorns, and bay leaves.
- Cover and cook in the oven for about 4 hours, until the meat is tender and easily pulls away from the bone.
- Remove the pot from the oven and let cool slightly before transferring the thighs to a container with the fat.
- Refrigerate for at least 24 hours before using.
- When ready to serve, reheat the confit gently in a skillet until crispy.
Notes
- For added flavor, you can add fresh herbs like thyme or rosemary.
- This dish can be made ahead of time and stores well in the fridge.
- Serve with crusty bread or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Confit
- Cuisine: Jewish
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 0 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 140 mg