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Turkey Leg Confit

Turkey Leg Confit


Instead of roasting a whole turkey all day long, try Chef Jo Lusted's simple make-ahead Turkey Leg Confit! This recipe can be made up to a week in advance saving you time and stress when company's coming. It's a rich, decadent dish worthy of a once or twice a year treat.

Try Jo Lusted's simple, make-ahead Turkey Leg Confit this Thanksgiving.


4 12 oz turkey legs, cut into two pieces (thigh and drumstick)
3 bay leaves, dried
1 tsp sage
to taste kosher salt
to taste black pepper, freshly ground
2-3 (L) olive oil, enough to cover meat by 1/2 - 1 inches


Pat the turkey legs dry with sponge towel. Transfer the turkey to a baking sheet.

In a spice grinder, finely grind the bay leaves, thyme, and sage. Rub the turkey with the herbs and sprinkle generously with salt and pepper.

Preheat the oven to 325 degrees F. Transfer the turkey to a large roasting pan, about 3-inches deep. Pour the olive oil over the turkey. Cover the pan with foil and bake until the turkey is very tender, about 3 hours. Let cool for an hour at room temperature in the olive oil, cover and refrigerate turkey directly in olive oil until ready to serve.

To Serve:

Preheat oven to 500F. Cover heat turkey in olive oil until fat is just warmed, about 10 minutes. Remove turkey from oil and place, skin side up, onto a baking rack on a baking pan. Roast in oven until skin is golden and crisp, about 20 minutes.

Serves 8-12


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