Turkey Thigh Confit with Citrus Mustard Sauce

Ingredients

• 3 onions (chopped coarse (about 4 3/4 cups))
• 12 sprigs fresh thyme
• 2.5 tbsp table salt (for curing)
• 4.5 tsp sugar
• 1.5 tsp pepper
• 4 lb bone-in turkey thighs
• 6 cup duck fat, chicken fat, or vegetable oil (for confit)
• 1 garlic head (halved crosswise)
• 2 bay leaves
• 0.5 cup orange marmalade
• 2 tbsp whole-grain mustard
• 0.75 tsp lime zest (grated)
• 2 tbsp lime juice
• 0.25 tsp table salt (for sauce)
• 0.125 tsp cayenne pepper

Steps

1. 1

   Process the chopped onions, thyme sprigs, 2 1/2 tablespoons salt, sugar, and pepper in a food processor until finely chopped, about 20 seconds, scraping down the sides of the bowl as needed.

2. 2

   Spread one-third of the onion mixture evenly in the bottom of a 13 by 9-inch baking dish.

3. 3

   Arrange the turkey thighs, skin side up, in a single layer in the dish.

4. 4

   Spread the remaining onion mixture evenly over the thighs.

5. 5

   Wrap the dish tightly with plastic wrap and refrigerate to cure for 4 to 6 days.

6. 6

   Adjust an oven rack to the lower-middle position and preheat the oven to 200°F (93°C).

7. 7

   Remove the thighs from the onion mixture and rinse them well under cold water. Pat the thighs dry thoroughly with paper towels.

8. 8

   Heat the fat (duck fat, chicken fat, or oil) in a large Dutch oven over medium heat until it reaches 165°F (74°C).

9. 9

   Remove the pot from the heat. Add the turkey thighs, skin side down, in a single layer, ensuring they are completely submerged in the fat.

10. 10

    Add the halved garlic head and bay leaves to the pot.

11. 11

    Transfer the pot to the oven, uncovered, and cook until a metal skewer inserted into the thickest part of the largest thigh can be easily removed without lifting the thigh, about 4 to 5 hours.

12. 12

    Remove the pot from the oven. If making ahead, let the turkey cool completely in the pot for about 2 hours, then cover and refrigerate for up to 6 days.

13. 13

    If the turkey was refrigerated, uncover the pot and heat over medium-low heat until the fat is melted, about 25 minutes. Increase heat to medium to maintain a bare simmer until the thickest part of the thigh registers 135 to 140°F (57-60°C), about 30 minutes longer.

14. 14

    Adjust the oven rack to the lower-middle position and preheat the oven to 500°F (260°C).

15. 15

    Prepare a rimmed baking sheet by placing a crumpled and then uncrumpled 20-inch length of aluminum foil on it, topped with a wire rack.

16. 16

    Using tongs, gently transfer the thighs, skin side up, to the prepared wire rack, being careful not to tear the delicate skin.

17. 17

    Strain the cooking liquid through a fine-mesh strainer into a large bowl. Use a fat separator to separate the turkey stock from the fat (let settle for 5 minutes).

18. 18

    In a small bowl, combine 4 teaspoons of the reserved turkey stock with the orange marmalade. Microwave until fluid, about 30 seconds.

19. 19

    Stir the whole-grain mustard, lime zest, lime juice, 1/4 teaspoon salt, and cayenne into the marmalade mixture. Transfer to a serving bowl.

20. 20

    Transfer the thighs on the rack to the 500°F oven and roast until the skin is well browned and crisp, 12 to 15 minutes.

21. 21

    Transfer the thighs to a cutting board, skin side up, and let rest for 15 minutes until cool enough to handle.

22. 22

    To carve, flip a thigh skin side down. Cut along the sides of the thighbone with a paring knife to expose and remove the bone and cartilage. Flip back skin side up and slice crosswise 3/4 inch thick.

23. 23

    Transfer the sliced turkey to a serving platter and serve with the citrus mustard sauce passed separately.

Notes

If you don't have a garbage disposal, do not allow onion pieces from the rinse to go down the drain. To ensure oven temperature remains steady during the long cook, wait at least 20 minutes before retesting if the turkey is not done. The turkey can be refrigerated in its fat for up to 6 days before the final browning step.

Nutrition per serving

• main
• turkey
• confit
• make-ahead
• holiday
• slow-cooked
• French-technique