Turkey Thigh Confit with Citrus Mustard Sauce

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Appears in Cook's Illustrated November/December 2020, America's Test Kitchen TV

The hands-off, naturally make-ahead confit technique transforms turkey thighs into a silky, dense, and savory revelation.

SERVES 6 to 8

TIME 5½ hours, plus 4 days salting

has video

WHY THIS RECIPE WORKS

Before refrigeration, confit was used as a simple and effective way to prolong the shelf life of foods, including duck or goose parts. The poultry was cured in salt and then gently poached in its own fat before being buried beneath the fat ...

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