This TURKEY CONFIT will leave Your Guests STUNNED
Vložit
- čas přidán 14. 11. 2023
- You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/1123-notanothercook...
GET All MY HOLIDAY RECIPES IN MY HOLIDAY PLAN OF ATTACK DIGITAL DOWNLOAD: bit.ly/2Qj9Sa7
If you want to leave your holiday guests stunned, make them this turkey confit. This Video is meant to be paired with my Turketta video, which is the recipe on how to handle the breast meat.
Mino’s Prime Meat:
minoprime.com
Turketta Recipe:
• The Turkey that will S...
![[Vowel]물고기는 물에서 살아야 해🐟🤣Fish have to live in the water #funny](http://i.ytimg.com/vi/3G9MH063Cx4/mqdefault.jpg)
I made the confit and the take-apart turkey yesterday for a crowd of 30 at our house. I used the homemade stock for the gravy and in the sourdough stuffing that I made. We have been hosting for 16 years & it was easily the best meal I’ve put out yet. The confit vanished and there’s hardly any turkey leftovers (glad I saved a breast in the fridge). Thank you for these recipes!!! 💯
Wow this changes the turkey game! Your videos are always so new and innovative. I would never think to cook turkey this way and it looks absolutely delicious.
I can’t wait to cook this for Thanksgiving. I’ve cooked several of Stephens recipes over the years and they never disappoint. Thank you Stephen for always showing me new things to cook and enjoy with my family. This one is sure to please everyone, even my picky kids…lol
Dude... you are easily my favourite CZcams chef. Your recipes and videos are so accessible and encouraging. I have used your tomatoe soup and pasta a limone recipes numerous times. Keep up the great work. 🔥
Your recipes never fail and I’ve never seen a recipe you’ve posted that looks disappointing! This looked phenomenal and I’d totally make this! ❤
I really wanted to see one of my faves make turkey confit so I'm really happy you made this video😁
What a great idea! I have made Duck Confit. But Turkey makes so much more sense. thanks for this. Love the Turkey Cracklings!
This looks amazing. That gravy looks incredible!
I made this and the Turketta this year. I’m never making it any other way. Thank you so much for a delicious and refined Thanksgiving dish:)
That looks MAGNIFICENT!
Definitely going to have to create this. Best wishes from North East England!
Amazing recipe and textures, such a creative guy
You are the best !! Each Time I watch a video I run buying ingredients to make it.
This is great idea! I did duck confit couple of times, and I will definitelly try it.
I like you because I know you work hard AF, and your recipes taste good. Cheers brother
Just made this for thanksgiving and it was a hit! So easy to make also! Hardest part is taking the skin off without tearing it
U r an amazing chef and teacher!👏 Thank u!❤
Very inspired turkey recipes. It’s such a healthy meat. Can be eaten all year round 😊
In a previous T-giving video you mentioned that when you cook the big meal, you never cook the turkey as whole bird. That you break it down and cook the pieces the way SHOULD be cooked, seperately. I've waited (seemingly) forevor for this confit turkey legs video, and you absolutely smashed it!
They gon' call me Chef B when I make it! Blessings to you, big homie.
Oh this is happening, phenomenal technique. I know this was delicious!
I did this a couple of years ago and it was AMAZING! Only two of us eat turkey and we both like dark meat so this was what I chose. OMG! And the fat it produces is delicious! Save for later dishes to add an amazing savoriness. 🤤
Looks great bro
I don't even celebrate Thanksgiving but I love some new recipes 😍 Ordered a new stowe today, patiently waited more than a year, and after I get him, this is one of many recipes I'm trying. We love to eat turkey all year long, but I never made it like this! Thanks for the great video
You just blew my mind. and Ive been a foodie all my life. hahaha amazing stuff yet so simple. If I ever make it and take a picre of it I will refrence you as the brilliant mind behind it. fantastic, thank you.👌
What a great idea! Looks delicious!
My mouth is still watering! The first time I ever heard of turkey confit was on Emeril. I've always wanted to make it and you're given me more encouragement. Just one thing...what do you do with all of that leftover olive oil????
Definitely going to try the confit strategy with my turkey legs/thighs but crisping the skin in a pan like that was insane. I'm assuming you just did that because of your sponsor and you had to integrate them somehow, but obviously the right move is to throw the skin on parchment on a sheet pan and straight into the oven. No sticking and much more even crisping.
how long and what temp would you cook it for? because yeah no way i'd be fussing around with a pan, oven, pan, and then back in the oven is way too much
@@barbrothers2 350, not sure how long it's gonna take just going to have to watch them
This is a fact! That’s how I do salmon skin . It’s like stain glass
Thank you. Very helpful.
@@barbrothers2I'm glad I'm not the only one who thought that. just confirmed I'll be using the air fryer method when mine is done in 2 hrs 🤤
12/17/23 , Well I missed Thanksgiving but I won’t miss out on this Christmas. Sounds wonderful.
Love confit! Love this video!
I was so conflicted about how I was going to cook my Turkey this year. Not anymore!!!!!! Thanks dude! As always this show is the best!
I’m making this, thanks.
Bro this looks fuego 🔥
Wow ! I have to try this. Thanks
Nice work.
Made your turketta and confit this year, both super excellent!
the confit I was unable to give enough time, I'm not sure if it was just oven holding temp poorly or I had too much but they never got to absolute peak tenderness -- STILL turned out spectacular.
Stock and gravy recipe also went great. Thanks for the methods!
That looks amazing
My mom developed celiac so our usual pasta dishes for Christmas are a no go, this one looks good
Great video!! As usual!❤
Sensational as always Adam....... Happy Thanksgiving to you & your family....... worldwide........!
looks amazing!
Bravo!
I love how you love food
There's a method I've done before for a Turkey "Osso Buco" which calls for cutting the drumstick down near where it gets thicker (with a clean saw) and using clean kitchen pliers to pull the tendons out of the legs. I think making the legs and thighs a more even (or smaller) size might help to fit more pieces of turkey in the same vessel, thereby minimizing the need for so much olive oil. You could probably also save scraps of chicken fat and skin for a few months in a double bag in the freezer and then when you've accumulated enough, render it down and use in place of olive oil (or supplement with olive oil). When I make a batch of chicken stock I probably have a few pints from that alone.
Perfect! 🦃
I like this a lot.
looks delicious
This looks absolutely INSANE!
I love turkey! I am gonna try this one!
Wow... My mouth is watering...
I am on it. I'm not gonna go the whole Turketta, but will absolutely do the confit leg/thigh/skin prep. And the gravy.
You’ll be eating well
@@NOTANOTHERCOOKINGSHOW Dude, I live in JY. I would love to come to work with you on one of your restaurant specials. I have 10 years of experience doing every job in NY restaurants, I have even built restaurants. I think the shit you are doing is awesome
@@NOTANOTHERCOOKINGSHOWhey bro, I'm not sure I'm getting this one, I thought confit was the process, with the focus being - that the oil needs to be heated low enough, so that no bubbles are rising. So, if it's hot enough for bubbles to rise, its not supposed to be confit-ing. How do you check bubbles, when it's got the lid on, in the oven?
I'll be making BOTH this and the "Turquetta"! My only question: What do you do with all of that Olive Oil after you're done with the Dark Meat Confit? Can you use it for something else? Or do you have to throw it away? Thanks for the incredible recipes!
Steve! Wow!
I can honestly say I've never done a confit of turkey, so I will definitely try this.
I'm not a fan of beurre manie and tend to either use a traditionally made roux or even a baked roux, which I find to be more versatile. It also keeps for a very long time (and if you use olive or vegetable oil in the baked roux, you don't even have to refrigerate it).
Hes changed the entire landscape of Thanksgiving for me and my future generations! So many stars of the show...they compete for the spotlight. They just cant fit all in one day, and i wouldn't want them too. So Thanksgiving is expanding to a whole week.
Always looking good 🎉🎉🎉🎉❤❤❤
Excellent
Olive oil would be the last oil I would use for this recipe. Vegetable, canola or peanut (assuming there are no allergies) will give a better or more traditional flavor.
Agreed, ghee or other animal fat would be better as well. Olive oil is rather acid I think
Isn’t it kind of up to your taste? Stephen has Italian tastebuds!
A Masterpiece!!👌🏻
❤️❤️❤️
Thanks!
putting the turkey skin on s sheet pan with parchment underneath and on top of it with another sheet pan on top of that and crisp the skin in the oven works so well with no sticking to a pan and you get a much better result, almost glass like
That sounds like a much more straightforward way of crisping skin. Do you recall the temperature and timing of how you've gone about that?
If I make this ahead, what's the best way to reheat? Also, I finally have a use for my bucket of duck fat in the freezer! So exciting!
Hi Steven! I was wondering if the used oil from the confit process is still usable?
I have been making chicken and Turkey confit for about 15 years.. I will definitely Be taking some tips from this video.. This would be a great way to make some Turkey carnitas...
I Normally cure the Chicken legs overnight. Confit them in Olive oil The way you did here or in a slow cooker.. Instead of removing the skin, I just heat up a cast iron skillet and Straight from the Olive oil crisp them up in the hot skillet.
I save the oil for cooking it's so yummy..
They are a big hit..😉
Smart choice changing the thumbnail, as I scrolled by it as first thinking I’d seen it already
Brilliant, doing Thank you :D
I'm making this right now... but I added slices of onion to the oil cause....confit onions. smells so good in here right now
Nice dude!
Who else is making this today? I cant wait to try it! Also doing turkey 🦃 porketta recipe 🎉
Thankyou
I love turkey thighs, and this is a new way to cook them. But what to do with the confit oil? Suggestions, please.
Turkey skin crisps up great in the oven. Add some red pepper flakes.
Steve. Great video. But do we need to put the oil in an oven. Can’t we just put the oil on an induction cooktop that we can set at 220 degrees.
Another banger herei got a small turkey and picked a couple serprete legs today probley use vegetable oil as its cheaper
To crisp the skin skip the skillet and just put it on a silpat lined baking sheet and throw it in the hot oven. I do that all the time with chicken skin.
Gotta have that hoodie!
this looks really amazing! however I would be worried about the flavor olive oil imparts on the meat. was it very mild? obviously it'd be great to get duck fat or lots of rendered turkey fat from other recipes, but that could be upwards of 5X the cost.
I did mine in rendered pork fat and butter. You can buy it at the Fiesta mart here in Texas. They sell it in quarts. A lot cheaper. The turkey had great flavor and family loved it. Just like pulled pork. Will do it again for the big day.
This just saved me a chunk of change 🤝
Phenomenal recipe. I love the technique, and it made me wonder what to do with all of that olive oil afterwards. Is it like when you cook lobster in butter and you save it as lobster butter that you can use for eggs and other things? Is it usable afterwards? Will it keep?
Yes! I made turkey thighs confit a couple of years ago for Thanksgiving, and it turned out amazing. Saved the leftover fat in jars (in the fridge) and used in recipes over the next couple of months.
This was BOOOOOOMMMMBBBB! I’m making my Turkey this way d from NOW ON!
That might be the most delicious looking turkey I've seen. Just need a dollop of cranberry sauce for me to balance the richness.
Leaf lard is the bomb.
Fried skin, pulled turkey, and bacon clubs are the best.
wow.
could you use manteca for the cooking fat?
Yes yes yes yes yes yes yes
This sounds incredible. Can you use vegetable oil instead of olive oil?
I would stick with olive oil
Is there any reason why not to go in on duck fat? Duck fat can used over and over for frying potatoes, carrots etc. and freezes solid.
naaah bro that thumbnail is craaazy 🤣🤣🤣🤣
Wow, my mouth is salivating! That looks outstanding! Can you mix fats? I have some duck fat but not enough to cover all the turkey. I do have quite a bit of olive oil though.
That would be just fine 😎
Nice Dutch chef..
Ayyyyyyyyy @PhilipLemoine was in this video - is he your videographer? Or are you guys doing a collab?
What’s the process for reheating a confit if we cook it the day before?
@NOTANOTHERCOOKINGSHOW Stephen, for the beurre manie, I have a suggestion: if you spread flour on some foil and pre-toast it on a sheet pan until it is golden brown, or even pre-toast it in a pan, and then let it cool and make the beurre manie, it may give you results you might like better. Pre-toasting the flour is a trick I heard about that some restaurants use. The pre-toasted flour is called a dry roux. It is just about instantly usable without needing to cook away any raw flour taste. You can pre-toast the flour to any level of darkness you prefer, and then all you need to add is oil. Apparently you can make a whole lot of this, and make roux and gravies all week, so it's a real time saver if you need to do this in a restaurant. I don't know how long it keeps, but if it keeps well, it could save you time for home cooking as well.
A dry roux will keep indefinitely in the freezer, but it has less thickening power than uncooked flour.
@@mattanderson9733 does cooking a roux made with uncooked flour until the roux browns reduce the thickening power to a comparable extent as pre-browning the flour as a dry roux? Or is there an advantage to doing the browning in the pan with the butter/fat?
did you leave the lid on the comfit after you put the oven up to 400 degrees?
What do you do with the oil?
Turkey chips, nice
Bruh, that beurre manie hack saves so much time and energy for not having to make a roux!
The turketta and confit methods seem the optimal choices for cooking a non smoked Turkey to me, which smoked Turkey is my family’s traditional choice.
I’ve been gifted Turkey in the past that was not smoked. We boiled it a’ La crawfish boil. No crispy skin, however, the meat had excellent flavor.
Holy smokes.... This looks delicious! I'll bet you hung the moon too!
Question: What is the reason or benefit of oven baking the turkey in oil rather than water or stock? Just want to understand why oil over water base. Thanks!
Oil is hydrophobic and keeps the moisture in the meat.
Interesting, makes sense....thank you for explaining.@@pastramiking
For sure this is the smartest way to use the whole bird. We'll done!
Ok, so the oil actually looked a little like an extra virgin… is that a bad idea? I was going to get the Costco organic EVOO unless just the light olive oil that I use for cooking would work. My family devours confit anything any time we see it in a restaurant. I can’t wait to make this for them.