Not everyone keeps the thighs from a wild turkey, and honestly, it’s a shame. Dark meat can be one of the most flavorful parts of the bird when it’s given the time it needs to cook properly. Most recipes lean toward soups, stews, or shredded barbecue, but confit, a classic French technique, is one of the best ways to turn turkey thighs into something truly special.
The meat is first cured with garlicky salt, then slowly cooked in fat or oil until silky, tender, and deeply savory. A crockpot makes the process simple and nearly hands-off, keeping the temperature low and steady for hours. While duck fat or schmaltz adds incredible richness, a neutral oil like avocado or grapeseed works surprisingly well, too.
The finished meat is succulent enough to pull apart with a fork. You can serve it just as you would duck confit, with sides like potatoes or a bright, acidic salad. You can also shred the meat and serve it in sandwiches, tossed with pappardelle and red sauce, or as an appetizer on crostini with cheese and a balsamic glaze. Perhaps my favorite way to eat confit turkey thighs is to dredge them in buttermilk and flour and deep-fry them until golden and crispy!
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