Brined roast turkey crown & confit legs 2016

Brined roast turkey crown & confit legs

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 30 mins Cook: 5 hrs, 30 mins plus overnight brining and chilling

More effort

Serves 8 - 10

Always wanted to know how to get your turkey breast succulent, and the leg meat falling off the bone? Dry-brining tenderises and adds lots of flavour

Nutrition and extra info

  • Gluten-free
  • Nut-free

Nutrition: per serving (10)

  • kcal645
  • fat31g
  • saturates10g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein90g
  • salt2.3g
Save to My Good Food
Please sign in or register to save recipes.

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)
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 500g duck fat or goose fat
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 sage sprigs
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 onion, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the dry brine

  • 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)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp orange zest (about 4 oranges)

Method

  1. Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/ 3 into a large resealable bag and the rest in another bag to chill. 

  2. Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge.

  3. The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days.

  4. On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight.

  5. In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes.

  6. Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast – the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins.

  7. Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

valellard's picture

This looks amazing and definitely want to try it. We have 13 for lunch so will need a larger bird - 6.5 to 7kg - any ideas how to adjust the timings?

Questions (1)

valellard's picture

I love the look of this recipe and want to try it on Christmas Day but we have 13 for lunch so will need a 6 - 7 kg bird. How do I adjust the cooking times?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…