This TURKEY CONFIT will leave Your Guests STUNNED
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Wouldn’t you want to cook the floury taste, from the flour butter ball, out of the gravy before serving it?
Please don't do this and be that guy who fed everyone stringy turkey
🤢
turkey carnitas
Made your turketta and confit this year, both super excellent!
the confit I was unable to give enough time, I'm not sure if it was just oven holding temp poorly or I had too much but they never got to absolute peak tenderness — STILL turned out spectacular.
Stock and gravy recipe also went great. Thanks for the methods!
the constant mispronunciation of beurre manier from a cooking "professional" drives me insane
RESPECT… and I appreciate the "speed-roux" method of adding pre-blended butter and flour.. but I feel like this is just a deconstructed deep fry? Lotta work…
I made this and the Turketta this year. I’m never making it any other way. Thank you so much for a delicious and refined Thanksgiving dish:)
putting the turkey skin on s sheet pan with parchment underneath and on top of it with another sheet pan on top of that and crisp the skin in the oven works so well with no sticking to a pan and you get a much better result, almost glass like
I made the confit and the take-apart turkey yesterday for a crowd of 30 at our house. I used the homemade stock for the gravy and in the sourdough stuffing that I made. We have been hosting for 16 years & it was easily the best meal I’ve put out yet. The confit vanished and there’s hardly any turkey leftovers (glad I saved a breast in the fridge). Thank you for these recipes!!! 💯
Just made this for thanksgiving and it was a hit! So easy to make also! Hardest part is taking the skin off without tearing it
Bruh, that beurre manie hack saves so much time and energy for not having to make a roux!
Who else is making this today? I cant wait to try it! Also doing turkey 🦃 porketta recipe 🎉
Dude… you are easily my favourite YouTube chef. Your recipes and videos are so accessible and encouraging. I have used your tomatoe soup and pasta a limone recipes numerous times. Keep up the great work. 🔥
What is "a head of garlic" …not a clove or a bulb, but a head of garlic?
I can handle yanks doing pounds, ounces and even pennies… but let's try to use a common language, please!
You strike me as one to lie about the amount of ingredients needed in an attempt to sell your online cookbook. I could be if so, i apologize in advance. Everything about your channel screams money-hungry. Do something for the people without advertisements and genuine recipe-sharing. The only recipe I followed was the stock. Thank you and Kenji. Have a wonderful holiday
Burr-Mon-Yay not Burr-mah-nay. I don't normally care how people pronounce stuff but this was like nails on a chalk board for me.
Awesome Recipe. Looks amazing!!!
There's a method I've done before for a Turkey "Osso Buco" which calls for cutting the drumstick down near where it gets thicker (with a clean saw) and using clean kitchen pliers to pull the tendons out of the legs. I think making the legs and thighs a more even (or smaller) size might help to fit more pieces of turkey in the same vessel, thereby minimizing the need for so much olive oil. You could probably also save scraps of chicken fat and skin for a few months in a double bag in the freezer and then when you've accumulated enough, render it down and use in place of olive oil (or supplement with olive oil). When I make a batch of chicken stock I probably have a few pints from that alone.
Olive oil? Costs more than the turkey these days 🙂
Pretty much a 10 minute Made In commercial.
That looks MAGNIFICENT!
Definitely going to have to create this. Best wishes from North East England!
I like you because I know you work hard AF, and your recipes taste good. Cheers brother
I'll be making BOTH this and the "Turquetta"! My only question: What do you do with all of that Olive Oil after you're done with the Dark Meat Confit? Can you use it for something else? Or do you have to throw it away? Thanks for the incredible recipes!
Man just stop putting those obnoxious thumbnails with your open mouth please.
Hi Steven! I was wondering if the used oil from the confit process is still usable?
Looks great bro
Did you even salt the turkey ?
Beurre manié=It's "man-yeah", not "man-nay".
I predict a house fire is on its way, mate.
Bro this looks fuego 🔥
My mouth is still watering! The first time I ever heard of turkey confit was on Emeril. I've always wanted to make it and you're given me more encouragement. Just one thing…what do you do with all of that leftover olive oil????
wow.
could you use manteca for the cooking fat?
Did he just use 30 dollars worth of olive oil?
this looks really amazing! however I would be worried about the flavor olive oil imparts on the meat. was it very mild? obviously it'd be great to get duck fat or lots of rendered turkey fat from other recipes, but that could be upwards of 5X the cost.
The turketta and confit methods seem the optimal choices for cooking a non smoked Turkey to me, which smoked Turkey is my family’s traditional choice.
I’ve been gifted Turkey in the past that was not smoked. We boiled it a’ La crawfish boil. No crispy skin, however, the meat had excellent flavor.
This is great idea! I did duck confit couple of times, and I will definitelly try it.
AMAZING 🍗🤎
That might be the most delicious looking turkey I've seen. Just need a dollop of cranberry sauce for me to balance the richness.
I really wanted to see one of my faves make turkey confit so I'm really happy you made this video😁
Nice work.
You just blew my mind. and Ive been a foodie all my life. hahaha amazing stuff yet so simple. If I ever make it and take a picre of it I will refrence you as the brilliant mind behind it. fantastic, thank you.👌
Can you add the breasts as well? So a full turkey. Also excellent video!
I’m making this, thanks.
Nice. I don’t think I need say any more
So this whole time gravy could be made without browning the flour first ? 💡😭