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Orange Turkey Leg Confit

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  • 2 lb Turkey Legs
  • 2 cup s Kosher Salt
  • 4 cups Granulated Sugar
  • 4 ea Oranges (Zest Only)
  • 4 sprigs Fresh Thyme (Chopped)
  • 4 ea Bay Leaf (Chopped)
  • 1 qt Duck Fat
  • 6 ea Garlic Cloves (Crushed)



Step 1

For the Turkey Leg Cure:
In a large mixing bowl combine kosher salt, sugar, thyme, bay leaves and ½ of the orange zest. Cover legs on all sides with the cure. Cover and let sit in refrigerator 24 hrs.

For the Confit Turkey Legs:
Remove from legs from cure and rinse thoroughly. Place in baking dish and add garlic cloves, duck fat and remaining orange zest. Make sure legs are completely submerged. Cover tightly with aluminum foil and bake at 250˚ F for 6 hours.
Remove from duck fat and serve. (Duck fat can be frozen and saved for later use.)

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