Ingredients
- Turkey thighs with bone-in (or turkey drumsticks)
- Coarse Kosher salt (quantity to taste)
- Duck fat (enough to cover the turkey pieces in the pan)
- Fresh rosemary branches
- Garlic cloves
- Black pepper (to taste)
- Potatoes and stuffing for sides
Directions
Curing the Turkey (Day Before)
- Generously sprinkle coarse Kosher salt on the turkey pieces.
- Place salted turkey in a container, cover it, and refrigerate overnight to cure.
Prepping the Cured Turkey (Next Day)
- Rinse all the salt off the turkey parts thoroughly under cold water.
- Pat the turkey dry with paper towels.
- Arrange the turkey pieces in a large oven roasting pan.
Cooking the Turkey
- Preheat your oven to 250 degrees Fahrenheit (121 degrees Celsius).
- Cover the turkey with rendered duck fat. One or two containers should suffice, depending on the size of your pan and the amount of turkey.
- Add a few branches of rosemary, whole garlic cloves, and season with black pepper to taste.
- Cook in the preheated oven for 6-8 hours. The low temperature allows the turkey meat to become tender and fall off the bone.
Finishing the Turkey
- Carefully remove the turkey from the duck fat, being gentle to keep the meat intact.
- If the skin isn't crispy, consider finishing the turkey pieces skin-side down in a pan over high heat to crisp up the skin.
Serve
- Ensure the potatoes and stuffing, and any other sides, are prepared to accompany your turkey.
- Serve the turkey hot and enjoy!
Reminder: Adjust the seasoning to your preference, and ensure you have enough duck fat to cover the turkey pieces for the best results.
Recipe by Marc Stedman.
