Justin’s T-day Hack: Turkey leg and wing confit

Thanksgiving Tastes & Traditions

For Chef Justin, Thanksgiving is all about flavor, texture, and a little planning ahead. His Turkey Confit turns the holiday’s signature centerpiece into something extraordinary — tender, juicy dark meat with perfectly crisp skin and rich, aromatic depth. By preparing it in advance, you’ll free up time on the big day while serving a dish that captures the essence of Tastes and Traditions: thoughtful cooking, shared celebration, and the joy of savoring every moment.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Turkey Leg & Wing Confit

by Chef Justin Schwarz

Ingredients

Legs and thighs (keep attached) and wings from 1 14-lb. turkey (reserve to prepare separately)
¼ cup kosher salt
1 tbsp peppercorn
2 tsp coriander
¼ tsp anise
2 tsp juniper
6 sprigs thyme
3 sprigs sage
2 4-inch sprigs rosemary
2 bay leaves
2 2½-inch strips lemon zest
6 2½-inch strips orange zest
9 cups duck fat

Procedure

Combine ingredients in roasting pan. Cook in 250o oven for 3.5 hours until tender and almost ready to fall off the bone when gently prodded.
Remove turkey from pan and drain well. Wrap and chill for up to 3-5 days.
To reheat, allow to come to room temperature. Roast in 400o oven until warmed through and skin is crispy and golden brown.