Name: Brined Roast Turkey Breast with Confit Legs
Yield: 10 servings (with some leftovers)
Ingredients: 1 14-pound turkey, legs and thighs cut from carcass, keeping drumsticks and thighs attached, wings cut from breast; 2 dried chiles de árbol, crumbled; 1/4 cup kosher salt; 1 tablespoon freshly cracked black pepper; 6 sprigs thyme; 3 sprigs sage; 2 4" sprigs rosemary; 2 bay leaves; 4 2x1/2" strips lemon zest (yellow part only; from about 1/2 lemon); 9 cups duck fat; 2 tablespoons allspice berries; 2 tablespoons juniper berries; 1 tablespoon fennel seeds; 1/2 cup kosher salt; 1/3 cup sugar; 1 onion, sliced; 1 carrot, peeled, cut on a diagonal; 1/2 fennel bulb, sliced; 8 sprigs flat-leaf parsley; 8 sprigs thyme; 2 bay leaves; 2 dried chiles de árbol; 2 whole cloves; 1 sliced yellow onion; 1/2 bunch sage sprigs; 1/2 bunch thyme sprigs; 1/4 cup (1/2 stick) unsalted butter, melted; Kosher salt, freshly ground pepper; Ingredient info: Dried chiles de árbol are thin, red, very hot 3"-long chiles. Find them at Latin markets, specialty foods stores, and some supermarkets. Duck fat is available at hudsonvalleyfoiegras.com. Juniper berries are available at thespicehouse.com.

Slices of brined roast turkey breast with confit legs on a serving platter.

Brined Roast Turkey Breast with Confit LegsMichael Graydon and Nicole Herriott

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture1 for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.

Recipe notes

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