Crockpot Confit Turkey Thighs
Duration
6 to 8 hours
Serves
2+
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, butconfit, 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 wouldduck 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!
Ingredients
- 2 turkey thighs
- ¼ cup coarse sea salt
- 4 garlic cloves, minced
- 1 tbsp. minced fresh rosemary
- 2 tsp. black pepper
- 2 qt. oil (avocado or grapeseed) or schmaltz
Special equipment
Preparation
- Place the turkey thighs in a shallow dish or bowl. Mix the salt, garlic, rosemary, and black pepper together until combined. Then rub the mixture over the turkey thighs until coated on both sides. Cover and refrigerate for at least 8 hours or up to 24 hours.
- Remove the thighs from the cure and rinse very well under cold water to remove excess salt. Pat completely dry with paper towels.
- Place the turkey thighs in a crockpot and pour in enough melted fat or oil to fully submerge them. Cover and cook on low for 6 to 8 hours, or until the meat is very tender and easily pulls apart with a fork, but don’t cook for so long that it falls apart in the oil!
- Carefully remove the thighs from the fat and let the excess drip off. At this point, the confit can be used right away or chilled for later. Stored beneath the fat, the thighs will keep well in the refrigerator for several days.
- To serve, crisp the exterior in a hot skillet or under the broiler until deeply browned. Serve whole or shred the meat for tacos, pasta, or sandwiches.
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Crockpot Confit Turkey Thighs
Duration
6 to 8 hours
Serves
2+
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, butconfit, 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 wouldduck 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!
Ingredients
- 2 turkey thighs
- ¼ cup coarse sea salt
- 4 garlic cloves, minced
- 1 tbsp. minced fresh rosemary
- 2 tsp. black pepper
- 2 qt. oil (avocado or grapeseed) or schmaltz
Special equipment
Preparation
- Place the turkey thighs in a shallow dish or bowl. Mix the salt, garlic, rosemary, and black pepper together until combined. Then rub the mixture over the turkey thighs until coated on both sides. Cover and refrigerate for at least 8 hours or up to 24 hours.
- Remove the thighs from the cure and rinse very well under cold water to remove excess salt. Pat completely dry with paper towels.
- Place the turkey thighs in a crockpot and pour in enough melted fat or oil to fully submerge them. Cover and cook on low for 6 to 8 hours, or until the meat is very tender and easily pulls apart with a fork, but don’t cook for so long that it falls apart in the oil!
- Carefully remove the thighs from the fat and let the excess drip off. At this point, the confit can be used right away or chilled for later. Stored beneath the fat, the thighs will keep well in the refrigerator for several days.
- To serve, crisp the exterior in a hot skillet or under the broiler until deeply browned. Serve whole or shred the meat for tacos, pasta, or sandwiches.