Turkey Thigh Confit with Citrus Mustard Sauce

Name: Turkey Thigh Confit with Citrus Mustard Sauce
Yield: Serves 6 to 8
Ingredients: 3 , large onions, chopped coarse (4¾ cups); 12 sprigs, fresh thyme; 2 1/2 tablespoons, table salt for curing; 4 1/2 teaspoons, sugar; 1 1/2 teaspoons, pepper; 4 pounds bone-in, turkey thighs; 6 cups, duck fat, chicken fat, or vegetable oil, for confit; 1 , garlic head, halved crosswise; 2 , bay leaves; 1/2 cup, orange marmalade; 2 tablespoons, whole-grain mustard; 3/4 teaspoon, grated lime zest plus 2 tablespoons juice; 1/4 teaspoon, table salt; 1/8 teaspoon, cayenne pepper

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Appears in Cook's Illustrated November/December 2020

Main Courses

Turkey

Roasts

SERVES6 to 8

TIME5½ hours, plus 4 days salting

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WHY THIS RECIPE WORKS

Before refrigeration, confit was used as a simple and effective way to prolong the shelf life of foods, including duck or goose parts. The poultry was cured in salt and then gently poached in its own fat before being buried beneath the fat ...

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