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