Sous Vide Turkey Thigh Confit with Citrus-Mustard Sauce

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SERVES6 to 8

TIME17½ hours, plus 4 days salting

Sous Vide Turkey Thigh Confit with Citrus-Mustard Sauce

WHY THIS RECIPE WORKS

Confit is well suited to sous vide cooking: You need only 1 cup of fat or oil instead of the 6 cups required for the oven method; it allows you to precisely control the cooking temperature; and as with traditional confit, the timing is flex... Read More

GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

Start this recipe at least five days or up to 12 days before serving (almost all the time is hands-off). We double-bag the turkey thighs to protect against seam failure, so you will need four 1-gallon zipper-lock freezer bags. If preferred, use a vacuum sealer and skip the double-bagging. This recipe calls for the same ingredients as Turkey Thigh Confit with Citrus-Mustard Sauce, with two exceptions: You need only 1 cup of fat or oil and ½ teaspoon of granulated garlic instead of a head of garlic. Because of food safety concerns, do not use fresh garlic in this recipe.

1

INSTRUCTIONS

 TO CURE: Process onions, thyme sprigs, 2½ tablespoons salt, sugar, and pepper in food processor until finely chopped, about 20 seconds, scraping down sides of bowl as needed. Spread one-third of mixture evenly in bottom of 13 by 9-inch baking dish. Arrange turkey thighs, skin side up, in single layer in dish. Spread remaining onion mixture evenly over thighs. Wrap dish tightly with plastic wrap and refrigerate for 4 to 6 days (whatever is most convenient).

2

 TO COOK: Using sous vide circulator, bring 4 inches (about 6 quarts) water to 158 degrees in 12-quart stockpot or similar-size heatproof container. Remove thighs from onion mixture and rinse well (if you don't have a garbage disposal, do not allow onion pieces to go down drain). Pat thighs dry with paper towels. Fold back top of 1-gallon zipper-lock freezer bag. Place 2 thighs skin side up in single layer in bag. Add ½ cup fat, ¼ teaspoon granulated garlic, and 1 bay leaf. Seal bag, pressing out as much air as possible. Gently lower into prepared water bath until thighs are fully submerged, allowing air bubbles to rise to top of bag. Open 1 corner of zipper, release air bubbles, and reseal bag. Repeat bagging and resealing with second zipper-lock bag and remaining thighs, ½ cup fat, ¼ teaspoon granulated garlic, and bay leaf.

3

 Seal each bag in separate 1-gallon zipper-lock freezer bag. Gently lower 1 bag into prepared water bath until thighs are fully submerged, then clip top corner of bag to side of container, allowing remaining air bubbles to rise to top of bag. Open 1 corner of zipper of outer bag, release air bubbles, and reseal bag. Repeat with second bag. Cover container with plastic wrap and cook for at least 16 hours or up to 20 hours. Remove bags from water bath and let cool completely, about 1 hour. Refrigerate, still double-bagged, for up to 6 days.

4

 TO SERVE: Using sous vide circulator, bring 4 inches (about 6 quarts) water to 140 degrees in 12-quart stockpot or similar-size heatproof container. Fully submerge each bag in water bath, cover container with plastic, and cook for at least 1½ hours.

5

 Adjust oven rack to lower-middle position and heat oven to 500 degrees. While oven heats, crumple 20-inch length of aluminum foil into loose ball. Uncrumple foil, place in rimmed baking sheet, and top with wire rack. Using tongs, gently transfer thighs, skin side up, to prepared wire rack, being careful not to tear delicate skin. Set aside. Strain liquid through fine-mesh strainer into large bowl. Working in batches, pour liquid into fat separator, letting liquid settle for 5 minutes before separating fat from turkey stock. (Alternatively, use bulb baster to extract turkey stock from beneath fat.) Transfer 4 teaspoons turkey stock to small bowl; add marmalade; and microwave until mixture is fluid, about 30 seconds. Stir in mustard, lime zest and juice, salt, and cayenne. Transfer to serving bowl.

6

 Transfer thighs to oven and roast until well browned, 12 to 15 minutes. Transfer thighs to cutting board, skin side up, and let rest until just cool enough to handle, about 15 minutes.

7

 Flip 1 thigh skin side down. Using tip of paring knife, cut along sides of thighbone, exposing bone. Carefully remove bone and any stray bits of cartilage. Flip thigh skin side up. Using sharp chef's knife, slice thigh crosswise ¾ inch thick. Transfer to serving platter, skin side up. Repeat with remaining thighs. Serve, passing sauce separately.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.