Brined roast turkey crown with confit legs

Name: Brined roast turkey crown with confit legs
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: Serves 10
Ingredients: 5kg turkey legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy); 500g duck fat or goose fat; 2 bay leaves; 2 thyme sprigs; 2 sage sprigs; 1 onion quartered; 50g butter softened; 160g flaky sea salt; 1 tbsp black peppercorns toasted; 6 bay leaves crumpled up; 6 sage leaves finely chopped; 2 tbsp soft light brown sugar; 4 tbsp lemon zest (about 6 lemons); 4 tbsp orange zest (about 4 oranges)

5.00 (13)

⏱ 360 mins 🍽 Serves 10 ✅ More effort 🏷 Recipes

This recipe explains a two-part method for a perfect festive turkey. A dry brine, infused with citrus and herbs, seasons the meat days in advance. The legs are slowly cooked in duck fat until tender, while the crown is roasted to juicy perfection. The result is a succulent breast and incredibly flavourful, fall-apart confit legs. The process requires planning over several days but delivers outstanding flavour and texture for a special occasion meal.

Ingredients

5kg turkey legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy)
500g duck fat or goose fat
2 bay leaves
2 thyme sprigs
2 sage sprigs
1 onion quartered
50g butter softened
160g flaky sea salt
1 tbsp black peppercorns toasted
6 bay leaves crumpled up
6 sage leaves finely chopped
2 tbsp soft light brown sugar
4 tbsp lemon zest (about 6 lemons)
4 tbsp orange zest (about 4 oranges)

Method

Prepare the brine up to four days ahead. Mix the salt, toasted peppercorns, crumpled bay leaves, chopped sage and brown sugar, crushing them with a pestle and mortar or a rolling pin. Stir in the lemon and orange zest. Place about one third of this mixture into a large sealable bag and put the remainder into another bag for chilling.
Place the turkey legs and wings into the bag containing one third of the brine. Shake the bag to coat the pieces thoroughly, then refrigerate them overnight.
The following day, preheat your oven to 120C/100C fan/gas 1. Rinse the brine from the legs and wings and pat them dry. Melt the duck fat in a roasting tin in the oven for 5 minutes. Add the turkey pieces, ensuring they are fully covered by the fat. Cook in the centre of the oven for approximately 4 hrs until the legs are tender. Allow to cool, then cover and refrigerate overnight or for up to three days.
On Christmas Eve, coat the turkey crown with the remaining dry brine. Return it to the fridge to chill overnight.
In the morning, remove the crown from the refrigerator 1 hr before you plan to roast it. Rinse off the brine and pat the skin dry with kitchen paper. Take the confit legs, thighs and wings from the fridge and let them reach room temperature so the fat softens. Remove them from the fat and place on a baking tray for later reheating. Strain the fat and keep it aside for cooking potatoes.
Heat the oven to 190C/170C fan/gas 5. Line a large shallow roasting tin with foil and set a wire rack on top. Scatter the herbs and onion quarters across the rack and place the crown on top. Rub the softened butter all over the skin and season well. Roast uncovered for 40 mins, then cover with foil and cook for a further 30 mins. Remove the foil and cook for a final 15-20 mins. Check the turkey is cooked by inserting a skewer into the thickest part of the breast. the juices should run clear. Transfer to a platter, cover with foil and rest for at least 30 mins.
While the crown rests, reheat the confit legs and wings in the oven for 30 mins until the skin is crisp. Add them to the platter with the crown before carving.

Nutrition (per serving)

Calories645 kcal

Fat31 g

Saturates10 g

Carbs2 g

Sugars1 g

Protein90 g

Sodium920 mg

Salt2 g

Recipe details

Skill levelMore effort

CategoryRecipes

DietGluten-free, Nut-free