How to Make Turkey Confit with Citrus Mustard Sauce
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- čas přidán 4. 11. 2022
- Host Bridget Lancaster makes host Julia Collin Davison Turkey Thigh Confit with Citrus-Mustard Sauce.
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Any content with Bridget AND Julia - love it! Two of the best hosts on TV.
Absolutely. They have a fantastic chemistry on set.
Julia is the Best
I learn so much about food and cooking from these women
I was thinking the opposite… great content-uncomfortable hosts
I followed this recipe to the letter and it turned out absolutely perfect! Tender juicy turkey thighs and legs, for the first time in my life!
We made this recipe last year. It. Was. Amazing. We can't go back to any other way of cooking turkey! (It was a little pricey for the duck fat, but froze it afterwards to use again.)
I can't make it or I would never cook it any other way.
If you have a sous-vide setup, you can use very little with the turkey in a bag. It's SIGNIFICANTLY more economical!
Did this last year and it was incredible. Cooking individual turkey parts is way tastier and less hassle than dealing with a whole bird.
I just put mine in the frig with the onion mixture... thank you both ...but Bridget... your ancient cooking techniques and expertise are so appreciated! The investment of both time and cost will be something I'll likely repeat as a tried and true exceptional holiday recipe... ! I watched the episode on PBS a few times before I launched into this! so informative ... you ladies are the best!!!
Looks awesome. I will never make this.
I have yet to replicate any ATK recipe that wasn't really good. Always a hit. But every once in a while, a recipe comes along that makes it one of the best things you've ever eaten. It's that look when
Julia took the first bite. I always keep an eye out for that look. It's something you can't fake. I've never even seen some of the best actors on tv or in movies pull it off.
Like ya'lls Tagliatelle with prosciutto and peas. Or Mac and cheese with tomatoes, best ever and it's the only way I make it. Not a lot of talking at the table when I make these things. Y'alls Dutch oven pot roast was the best, for about a year, until, and don't feel bad, until I saw the look on Guy Fierri's face on DDD.
Some French chef had made a pot roast in hotel 1/4 hotel pan. I had DVR'd it, and it took me over an hour to write down everything he did. Everything. Served on a bed of buttery creamy yellow grits.
Or the look on Katie Lee's face, when tasting Jeffrey Zakarian's
Ricotta gnocchi with pancetta.
All of these, and many more of yours. So you know I'm going to make this. Thanks America's Test Kitchen.
I know exactly what you're talking about! Like you said you can't fake that look about good food. I used to see the same look on the Galloping Gourmet face. Graham Kerr really has some looks on his face when he would be tasting his food, and I learned what that look was for when I started cooking myself.
Drop the pot roast recipe!!!
For a moment there she forgot she had a job to do to tell the camera what she was experiencing.
Trying this for turkey day! Thankful for your work team!
Made it last year. Making it again this year. Day 2 of curing happening right now!
This is a great recipe! I love turkey thigh confit and this sauce is delicious.
I made this for Thanksgiving a couple of years ago (minus the sauce at the end) and it was AMAZING! My family raved! We are all dark meat eaters so using turkey quarters is perfect. Also, I used olive oil and then used the saved fat later for cooking and bread dipping. So good. SO GOOD! 🤤
Aaaand I've found my Thanksgiving recipe. Y'all are awesome!
Love this technique!! I’m making this !!!
That just looks soooo good wow !
Thank you for great recipe
*What an amazing recipe* 🤩
That technique was fascinating.
That was amazing !!!👍
I love this new idea of preparing turkey. I think I'll steal some of the ideas for the sauce because I think that fresher flavor would be nice with the rest of the Thanksgiving dishes
Great recipe, great video!
Queens… these two never fail
Wow my mouth is watering 😋
Yum! Love thigh meat on anything. Have made Duck confit, this looks fabulous!
WOW...I've been salivating while waiting on that turkey to cook. I just know it's got to taste velvety cooked in that duck fat
Can't wait to try this recipe !!!!
Yum, looks like an amazing recipe!
This cure sounds excellent. I'll be adapting the confit step to sous vide though. I expect to use way less fat and use the bags for fat separation. I understand that the ATK methods are for traditional home equipment, but I do think more attention should be pointed toward newer and more efficient (and forgiving) methods.
The crumpled foil step shown, but not discussed in the video, is pretty important. This step prevents the fat that will fall from the thighs onto the pan from smoking out your kitchen. The foil adds just enough insulation to prevent the fallen fat from overheating and smoking. Another way to do this is to add thinly sliced potatoes into the pan: Use some of that awesome duck fat to line the bottom of the pan, then add thinly sliced potatoes (like a gratin), then a little oil brushed on top. Salt, pepper, and then proceed with the recipe.
The citrus mostarda sounds pretty killer, so I'll be doing that too.
I don't mean to be negative here, this video was great. Lan is a killer chef.
Senior Editor and fellow ATK TV show cast member Lan Lam, who developed this recipe for Cook's Illustrated (and ATK) also provided an alternative sous vide method for this recipe that only requires one cup of duck fat (or whatever fat/oil you're using). Instructions elsewhere in the comments.
7:30 Nice Offspring reference there from Bridget.
The onion cure is an interesting twist. I’ve made many batches of confit, but all with dry cures. I will have to give the onions a go.
Yummy
I’m so excited to try this recipe. Thank you so much. How should I store the duck fat and for how long?
That information is with the recipe which is linked to this video.
Thanks for sharing this delicious Recipe 💓💟❤️💞🔥❣️👍💝♥️💗😊✨🌹💖😁😍🤗💕😋
That looks delicious. I wonder if you can use the same process for turkey breast.
Was that an Offspring reference from Bridget at 7:32?!
This sounded great, so we tried it this year for Thanksgiving. I followed everything exactly as in the recipe (except the stems of the thyme--I didn't remember to include them, just the leaves).
The turkey thighs had a great texture. One friend said "This is good. But it doesn't taste like turkey." He was right.
Here's what I learned...
The refrigerator will smell of onions for 5 days. Can this be cured in zipper-lock bags like they do for lots of marinades?
If you don't have 2 ovens, use the cook-ahead instructions. The cooking process monopolizes the oven for at least 6 hours at two temperatures that are unsuitable for anything else (200 degrees and 500 degrees). Major bottleneck (but the roast beets really took off fast at 500).
The first thing I tasted in the first bite was garlic. I'd recommend using less. The overall flavor tasted 'processed'--like the difference between commercial chicken stock and real chicken stock, or like Butterball turkeys and real turkeys. That probably had a lot to do with the salt and onions; it wasn't exactly salty, but the salt was there. Oddly, it didn't taste oniony. But it didn't taste like turkey.
The juices given off during cooking don't get a chance to caramelize, so the gravy was salty, pale, insipid. To be fair, they didn't say to make gravy with it. But just be prepared--you're not going to have gravy. Major bummer.
Browning the skin at 500 degrees set off the smoke detector (without producing visible smoke). Be prepared.
We don't deep fry anything or saute stuff in 1/4" of oil, so this was a change, having to deal with and discard that much fat.
Final problem? No white meat for sandwiches today.
I don't think I'd do this again. It's not worth the effort. The flavor change was a big disappointment, especially the garlic undertones. And I missed the regular turkey. I like turkey, and I don't have any trouble getting it to cook properly.
I might experiment in a few months on one or two thighs without the cure--just to see what the difference could be. I'd like to see if curing is integral to the confit process.
I agree....it was expensive (duck fat cost me well over $55) and the result wasn't as picture perfect as the video showed. This is the first time a recipe from ATK disappointed.
On the website they say you CAN cure it in a freezer bag, but it's harder to do that because it's difficult to ensure that every bit of turkey is in contact with the cure.
Thank you for your sacrifice - very informative post. I'm a much greater fan of white meat anyways because the leftovers/sandwiches are almost as important to me as the main meal.
You can reuse the duck fat. Why would you throw it away? This makes me think you may have made mistakes elsewhere. With that aside I like what you brough to the table on this. I'll try the recipe as is but again with the re=used duck fat to try it with less garlic and less onion time.
@@crcurran I don't use that much of any fat in months and months. I save chicken fat when I make Chicken and Olives, but never use it, so just taking up space in the freezer. If I had saved it, it would still be there a year later.
Oh my!
That looks SOOOO good! Any suggestions for a substitute for the marmalade? Allergies. Although, it may be worth the anaphylactic shock! Wow!
Apricot
You could probably do it with cranberry sauce!
This looks fantastic! I’m going to try it with extra turkey legs, indeed.
FYI from Senior Editor and fellow ATK TV cast member Lan Lam, who developed this recipe: "I tested leg quarters and drumsticks during recipe development and my tasters weren't fans of the drums. They have a number of tendons that run along the bone. There are some recipes that call for removal of those tendons before curing but the using pliers to tug the tendons from the drums is quite tedious and rough on your hands and wrists. I think thighs are much easier to prepare and serve." "The meat itself is great, but getting it off the drums was more work than most people wanted to do."
@@sandrah7512 ok thanks for that. I’ll stick with the thighs, then.
@@sandrah7512 ok thanks for that. I’ll stick with the thighs, then.
@@sandrah7512 The tendons are why I've never really cared for the drums, they're such a hit at street fairs and "taste of ..." festivals, but to me the thigh is the single best part of the turkey.
We've gotten tired of Turkey every year for Thanksgiving. Last couple of years I've been doing confit of duck. This might be a great way to bring Turkey back to the table.
I just ordered the stuff I need to make this for Tgiving
Well done girls.
"Girls?" In 2022?
Perfect application for a vacuum sealer and sous-vide immersion circulator to cut down on the amount of fat needed - probably tablespoons instead of cups.
One cup. Fellow ATK TV cast member and Cook's Illustrated Senior Editor Lan Lam, who developed this recipe, also adapted it for sous vide. For food safety reasons, it’s recommended you swap the head of garlic for granulated garlic (potential for botulism). Seal or double bag the thighs in two packages with 1/2 cup fat, 1/4 tsp garlic and a bay leaf each and sous vide at 158°F for 16-20 hours. Finish as described in the oven. Alternatively, you can remove the thighs from the bath and hold them, bags and all, in the fridge for up to six days. When ready to use, reheat the thighs with the sous vide at 140°F for 1.5 hours. Finish in the oven.
I'm coooking one regular non-brined turkey and one Kosher turkey (which comes brined). How can I make this work? Obviously bagged separately. During the pre-brine my thought was the Kosher one would skip the salt and sugar but still pre-cure with the other things? Or just skip the pre-curing step for that one?
I have been doing something similar for a few years but instead of doing it in duck fat in the oven, I have been using sous vide method: 150F for 24h. Then oven to crisp it up. Nothing beats duck fat but… it’s really good.
There are alternate instructions for sous vide which has the advantage of only requiring one cup of duck fat.
QUESTION: Why 15 minutes @ 500 as opposed to 3-5 minutes under the Broiler???
I have found if impossible to find turkey thighs at any grocer anywhere in my area for over two years. The thigh being my favorite part of the turkey.
Here in Philly they are readily available at the Reading Terminal Market and the Italian Market because there are speciality butchers. I saw thighs at RTM that were 3.5 pounds; I wouldn't want to run into that bird in a dark alley.
Do you have markets like that near you? Can you order special cuts at your grocery store? Many grocery stores don't even have butchers any more, but you can often order things in advance.
This is my third time watching this. Looooong time fan of Bridget and Julia. ATC brand has tought me so much valuable over the years, For Free!! I'm going to do this dish using Lard. I have almost completely moved over to only using Lard the past couple years. No Health issues or weight gain. Can Jack or Dan go in depth on why Lard might be a "healthy option" ? (Sorry Bridget, I don't know what a ATK/Jack Lard tasting would look like ;) Lard typically makes me use less fat when I'm cooking as well. Completely shelf stable in air-tight containers, like they do with yummy jars of Fois.
ATK
Not ATC
Duck fat lends a considerably better taste than just plain lard.
Q - What do you think?
A - I think I'm hungry.
Q - How many pieces would you like?
A - YES!
LOL, this does look great. I'm getting hungry too.
That looks really good. Where can you find turkey thighs in the grocery stores? I love turkey I only eat chicken, fish, seafood and turkey.
Try a farmers market. Also, ask at the grocery store if you can order special cuts like that.
I wound up going to a local turkey farm to find mine, but you might also be able to find them at a local Whole Foods or your local equivalent. (They will likely be frozen.) I found some Jennie O thighs at Meijer, but those are "enhanced" with a brine solution and shouldn't be used for this recipe because it would end up too salty.
THANKSGIVING TURKEY DINNER
OK I’ve cooked the thighs and they’re cooling in the fat. I was wondering why you crumpled the foil on the pan that you crisp them in before eating them?
A little piece of the meat just happened to fall off 😉 and boy was it yummy! So well, seasoned throughout and tender and juicy
Could you confit the turkey ahead of time (night before?) and finish in the oven before serving?
You can confit up to six days ahead - that's in addition to the 4-6 days of curing. Instructions provided in the recipe.
Absolutely. If you don't have 2 ovens, you really must do it ahead. Otherwise your one oven is tied up all day at 200 degrees and 500 degrees, which are useless temperatures for cooking anything else.
Any thoughts on doing this sous vide? For starters, I think you could get by with a **lot** less duck fat.
@@sandrah7512 Thanks!!
@@sandrah7512 can we use whole garlic cloves if we choose not to eat them....but discard after the sous vide process?
@@chanelrichbourg9220 But the garlic is in the same environment as your food for many hours giving the potential for botulism to develop and spread throughout whatever it is you're cooking. Removing the garlic before eating does not remove the botulism that has potentially developed.
This is what ATK had to say about garlic in their sous vide cookbook: "We've chosen not to circulate any raw garlic in this book. This is because garlic is particularly susceptible to Clostridium botulinum (or botulism), especially in a warm, anaerobic environment (like sous vide). If we don't cook raw garlic before circulating it, we use granulated garlic powder or leave garlic out entirely."
So, it sounds like if you cook the garlic first, like past 160°F, you should be okay. Or just use the garlic powder. Or leave it out entirely. 🤷🏼♀
Yes!!!!!!!! I'm definitely trying this. If anyone in the comment section has tried this recipe I would love any tips for home chefs! ❤️
I seem to recall that the cure was, not surprisingly, noticeably oniony smelling so be mindful of what you store near it in the fridge. More than one layer of plastic wrap may be in order. You might be able to reuse some of the plastic wrap if you decide to use the alternative instructions for preparing the thighs sous vide (described a couple of other places in the comments) to keep water evaporation to a minimum.
The finished thighs were very tasty, almost like turkey, gravy and stuffing all in one bite.
I used a layer of parchment paper then topped with heavy duty foil... didn't smell the frig in the least.
Could you do that with the whole turkey chopped into sections, thighs, legs, breast, wings, etc.?
Can this be scaled up to handle a crowd?
👍👍
Will this work for leg and thigh of the turkey?
FYI from Senior Editor and fellow ATK TV cast member Lan Lam, who developed this recipe: "I tested leg quarters and drumsticks during recipe development and my tasters weren't fans of the drums. They have a number of tendons that run along the bone. There are some recipes that call for removal of those tendons before curing but the using pliers to tug the tendons from the drums is quite tedious and rough on your hands and wrists. I think thighs are much easier to prepare and serve." "The meat itself is great, but getting it off the drums was more work than most people wanted to do."
Can I use lard instead of duck fat?
Not sure why it wasn’t"t one of the fats mentioned, but yes?
Excellent recipe - If only I could afford duck grease :(
You can also use chicken fat or vegetable oil. Or if you have a sous vide immersion circulator, you only need 1 cup of fat.
U can use veg oil
Lard works well.
Can this Process be done with a Whole Turkey, maybe Spatchcocked ?
It says right in the preamble of the recipe (which is linked) that white meat breaks down too much and trying to do all the different turkey parts together would likely produce very uneven results. That said, Senior Editor and fellow ATK TV cast member Lan Lam, who developed this recipe, said in comments on the recipe's webpage that it’s possible to confit turkey breasts, she just doesn't recommend using her recipe and didn’t have an alternative to recommend.
Would anyone know if it would be feasible to do this with a bone-in turkey breast (or turkey breast half)? Would its size/shape change too many variables about the recipe or make me have to use a lot more cure/a lot more duck fat?
Edit: Then again, for turkey breast I would just use another method like en cocotte or simply roasted after stuffing and slathering with a compound butter.
I think it’d be fine for turkey (or chicken) breast. This method is called confit and it helps the meat stay moist and succulent. I used this method a couple of years ago with turkey quarters and all olive oil and it worked well.
@@debbyd5729 Thanks for the input!
Nice if the recipe could be adjusted for Instapot or slow cooker? Live down south, any recipe calling for 4-5 hours in an oven just heats house up too much.
There was a sous vide adaptation developed. I've described it elsewhere in the comments and it has the added advantage of only requiring a cup of duck fat.
The oven is only at 200 degrees. You'd never notice it.
What about chicken thighs instead of turkey? And lard instead of duck fat can it be done?
For chicken thighs you would have to adjust both the cure and the cooking times.
🖤🖤🖤🖤🖤🖤🖤
Would be interested in learning about fermentation of meat for flavor and preservation.
Any reason not to take the bone out before it goes into the 500 degree oven? Less to fiddle with at the last moment. And I suppose it could be made a day in advance and browned just before serving, right?
You can confit up to six days ahead - that's in addition to the 4-6 days of curing. Instructions provided in the recipe.
From other comments I've seen, if you remove the bone before broiling they're more likely to fall apart and you won't get the nice slices.
If you confit it ahead of time, you'll want to hear it up in the fat on the day you serve it before broiling it.
I followed this recipe and your instructions to a tee. Dinner for two. We used 2 turkey thighs. Le Creuset dutch oven. Preheat duck fat to 165F. Thermador oven at 200F - preheated 1 hour. However. After nearly 6 HOURS still not "skewer" tender. So. We just moved on. Removing the bone was a challenge because it wasn't fully rendered. Flavor wise, very good. Sauce - excellent. Be great on rack of pork roast. Sad that your method was that far off on the cook time. Made bringing everything else together timing wise a HUGE challenge.
With the test kitchen making it work and almost no one else complaining, I suspect something was going wrong in your heating method. It's best to do the 5-6 hour cook ahead of time earlier in the day giving you extra time for these problems. Then do the high heat cook before serving.
Wonder how well this technique would work with pork chops?
Very very beautiful
Nice recipe, my only issue is that I don't use duck fat in anything so I have no idea what to do with it afterwards :( .
As long as it is clean it will keep in a mason jar the fridge for many, many months so if you use fat or oil for roasting potatoes or other vegetables you can use the duck fat spooning out just as much as you need. In fact any sort of roast or or pan fry that's going to be something meaty you can sub in the duck fat; I've used it for softening onions at the beginning of all sorts of dishes from soups to chilli to stews - it'll add a depth and richness of flavour _without_ being conspicuously ducky.
duck fat potatoes, anything that you'd use oil for.
I used lard, gasp , I’m sure it would be better with duck fat, but this was really delicious and mine only took 2 pounds to submerge four thighs
Would this recipe work for all parts of the bird?
It does not. Asked and answered elsewhere.
You said you can use the duck fat again and you would tell how to store it for reuse but you skipped that part.
It’s in the linked(!) recipe.
That seems more like a long brine than a cure. 2.5 tbs? 4 Days?
Could you do this with Turkey breast?
Probably not because the thighs have a higher fat content
@@charlesfarrier9877 that’s what I though :(
It says right in the preamble of the recipe (which is linked) that white meat breaks down too much. That said, Senior Editor and fellow ATK TV cast member Lan Lam, who devoted this recipe, said in comments on the recipe's webpage that it’s possible to confit turkey breasts, she just doesn't recommend using her recipe and didn’t have an alternative to recommend.
Can you confit turkey breast as well?
It says right in the preamble of the recipe (which is linked) that white meat breaks down too much and trying to do all the different turkey parts together would likely produce very uneven results. That said, Senior Editor and fellow ATK TV cast member Lan Lam, who developed this recipe, said in comments on the recipe's webpage that it’s possible to confit turkey breasts, she just doesn't recommend using her recipe and didn’t have an alternative to recommend.
@@sandrah7512 Thank you Sandra.
I can't make this. If I ever did, I would never eat turkey any other way.
I can't make that much room in my fridge for four days 😀
Did Bridget just squeeze in an Offspring song lyric in there?? Just when I thought I couldn't like them any more... czcams.com/video/CqFFyu_xg2c/video.html
That's what I thought. There was that pause for a moment but no one engaged it so she moved on.
you can't do that anymore with our energy prices, 5 hours in the oven .. even though it looks super tasty
Can't see why you couldn't use a slow cooker instead, if you have one. I think a recipe like this is really for an old fashioned Aga, where the stove is lit all the time for heating.
There was also an alternative cooking method developed using a sous vide immersion circulator(described in a couple of other comments). Bonus: It only uses one cup of fat.
Why not place thighs in a sealed bag with duck fat and sous vide ? Less fat needed, and less energy for low temp "pasteurizing."
On the website there's a sous vide version of the recipe that only uses 1c of fat.
@@RobBernard Thanks for that.
Did anyone else think that the onion flavor in this was just way too strong?
The garlic flavor was way too strong, which may have masked my sensing the onion. There was very little actual turkey flavor.
As much as I appreciate ATK, buying enough duck to even make enough fat for this recipe is unobtainable.
Then use the other fat media mentioned or, if you have one - the alternate sous vide cooking method (described in a couple of other comments) which only calls for one cup of fat.
😂 You don't actually have to render the duck fat yourself. They sell it in jars in stores or on Amazon.
give us the measurements in grams cmon
The only item in the recipe that is measured by weight is the thighs. 1 pound equals 454 grams; everybody knows thst. All the rest of the measurements are volumes, so grams would be useless.
I'm a little concerned. A couple tablespoons of salt would barely flavor the meat by itself. Mixed with a bunch of onion, which is mostly water, I'm failing to see how it will do much of anything at all let alone cure in any meaningful sense.
Try searching for Lan Lam's recipe development article “The Best Turkey You'll Ever Eat” which describes how she landed on the amount of salt vs. meat and onion.
Trust me; the salt is noticeable. It's not 'salty' as such, but we noticed it clearly.
@@Bill.Pearson Thanks!
That is a lot of duck fat!!
There's an alternate method that was developed for this recipe that uses a sous vide immersion circulator. For that methods you only need one cup.
@@sandrah7512 I’m definitely going to try this recipe but need to find a Butcher that sells duck fat.
@@cascooter I used the sous vide method and got my duck fat at the grocery store. $6CDN for 300 grams. Slightly more than the cup I needed so I think I just used it all as it was going back into the same container it came in anyway.
I dislike chicken dark meat. I'm thinking I can make this with chicken breasts. Do you concur?
No
Sounds good to me! 😛
@@TiMalice2009
Lol! Bless your heart. I was not asking you. Have a great day.
@@denisenilsson1366
I think it would be delicious.
White meat can much more easily overcook, so you would definitely have to adjust the temperatures and times to avoid overcooking it.
so much plastic wrap is used on this channel, i would have just used a reuseable food container, like tupperware
No dishwashers hired on their set, yet us home cooks are also the dishwashers
The Tupperware might smell like onion forever afterward, though.
Just Love cpnfot