Hot Turkey Dinner: Heritage Turkey Leg Confit with Maple Whipped Sweet Potatoes, Baby Carrots and Sweet Peas

Recipe courtesy Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Turkey
TOTAL TIME: 12 hr 30 min
Prep: 30 min
Inactive Prep: 8 hr
Cook: 4 hr
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

TURKEY LEG CONFIT:
  • Four 12-ounce heritage turkey legs, each cut into 2 pieces (thigh and drumstick)
  • 1 tablespoon dried thyme
  • 1 teaspoon rubbed sage
  • 4 dried bay leaves
  • 4 cups kosher salt
  • 2 tablespoons freshly ground black pepper
  • 8 cups olive oil
    BABY CARROTS AND SWEET PEAS:
    • 8 ounces baby carrots, peeled and cut into 1/2-dice
    • 1/2 cup sweet peas
    • 1 tablespoon fresh orange juice
    • 1/2 tablespoon unsalted butter
    • 1/4 teaspoon sugar
    • Salt and freshly ground black pepper
    • Maple Whipped Sweet Potatoes, for serving, recipe follows
      MAPLE WHIPPED SWEET POTATOES:
      • 2 pounds sweet potatoes
      • 1/2 cup heavy cream
      • 1/4 stick (4 tablespoons) unsalted butter
      • 2 tablespoons pure maple syrup
      • Salt and freshly ground black pepper
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      Directions

      For the turkey: Pat the turkey legs dry with paper towels. Transfer the turkey to a baking sheet.

      In a spice grinder, finely grind the thyme, sage and bay leaves. Rub the turkey with the herbs and sprinkle generously with the salt and pepper. Chill overnight, uncovered.

      Preheat the oven to 325 degrees F. Heat the olive oil in a large pot over low heat to 170 degrees. Transfer the turkey to a 13-by-16-by-3-inch roasting pan. Pour the olive oil over the turkey. Cover the pan with foil and bake until the turkey is very tender, about 3 hours.

      Let cool. Remove the skin and tendons. Reserve the meat and keep warm.

      For the carrots and peas: In a large skillet, add the carrots and 1/4 cup water. Simmer over medium heat until the carrots are crisp-tender, about 2 minutes. Add the peas and increase the heat to high. Cook until the peas are crisp-tender and the liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add the orange juice, butter and sugar, swirling the skillet to coat the carrots and peas. Cook until the liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.
      Preheat the oven to 400 degrees F. Line a shallow baking pan with foil.

      Prick each potato twice with a fork and bake in the prepared pan in the lower third of the oven until very tender, about 1 hour. Remove and cool slightly.

      Warm the heavy cream. Halve the potatoes lengthwise and scoop out the warm flesh into a large bowl. Mash the potatoes and stir in the cream, butter and syrup. Season with salt and pepper.

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      • on January 23, 2014

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        I love Chef Lynn. Pitchin' In is my favorite cooking show. I did the turkey legs, but not as the confit. I was sooooooooooooo happy with the results.

        I can't wait to see her new shows. I will try her pork chops as soon as I can.

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