Turkey Thigh Confit with Citrus Mustard Sauce
Appears in Cook's Illustrated November/December 2020, America's Test Kitchen TV
The hands-off, naturally make-ahead confit technique transforms turkey thighs into a silky, dense, and savory revelation.
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 ...