Olive Oil Confit Turkey Thighs with Herb Emulsion
Olive Oil Confit Turkey Thighs with Herb Emulsion
Ingredients
For the Confit Turkey
- 4 bone-in, skin-on turkey thighs, about 1 1/2 pounds each
- 2 tablespoons kosher salt
- 1 teaspoon black peppercorns, crushed
- 6 fresh thyme sprigs
- 3 bay leaves
- 6 garlic cloves, peeled, lightly smashed
- 4 cups extra virgin olive oil, or as needed to cover
For the Herb Emulsion
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh tarragon leaves
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/2 cup confit olive oil, reserved from confit
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup microgreens
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Prepare the turkey thighs: Pat the turkey thighs thoroughly dry with paper towels. In a small bowl, combine kosher salt and crushed black peppercorns. Rub the salt mixture generously over all surfaces of the turkey thighs. Place the seasoned thighs in a non-reactive dish, add thyme sprigs, bay leaves, and smashed garlic cloves. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the salt to penetrate and flavor the meat.
⏱️ 10 min
- 2
Rinse and dry turkey: Remove the turkey thighs from the refrigerator. Rinse them thoroughly under cold running water to remove excess salt and spices. Pat them exceptionally dry with paper towels. This step is crucial for achieving crispy skin later.
⏱️ 5 min
- 3
Begin the confit: Preheat oven to 300°F. Arrange the rinsed and dried turkey thighs in a snug, oven-safe Dutch oven or heavy-bottomed pot. Add fresh thyme sprigs, bay leaves, and garlic cloves around the turkey. Pour extra virgin olive oil over the turkey until it is completely submerged. If needed, add more olive oil to ensure full coverage.
⏱️ 5 min•🌡️ 300
- 4
Confit the turkey: Place the Dutch oven, uncovered, into the preheated oven. Cook for 2 1/2 to 3 hours, or until the turkey is fork-tender and the meat easily pulls away from the bone. The oil should gently simmer, not boil. The internal temperature of the thickest part of the thigh should reach 190-200°F (88-93°C).
⏱️ 180 min•🌡️ 300
- 5
Rest and crisp: Carefully remove the turkey thighs from the confit oil using tongs, allowing excess oil to drip back into the pot. Place them skin-side up on a wire rack set over a baking sheet. Reserve the confit oil for the emulsion and future use. Increase oven temperature to 400°F. Return the turkey to the oven for 10-15 minutes, or until the skin is deeply golden brown and crispy. Alternatively, you can crisp the skin in a hot pan.
⏱️ 15 min•🌡️ 400
- 6
Prepare the herb emulsion: While the turkey crisps, prepare the herb emulsion. In a food processor or high-speed blender, combine parsley, chives, tarragon, Dijon mustard, lemon juice, and minced garlic. Pulse until finely chopped. With the motor running, slowly drizzle in 1/2 cup of the warm reserved confit olive oil until a smooth, emulsified sauce forms. Season with kosher salt and black pepper to taste. Adjust lemon juice or salt as needed.
⏱️ 10 min
- 7
Plate and serve: Carefully transfer a crispy confit turkey thigh to each serving plate. Spoon a generous amount of the vibrant herb emulsion around and over the turkey. Garnish with microgreens and a sprinkle of flaky sea salt. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Oil Confit Turkey Thighs with Herb Emulsion
Ingredients
For the Confit Turkey
- 4 bone-in, skin-on turkey thighs, about 1 1/2 pounds each
- 2 tablespoons kosher salt
- 1 teaspoon black peppercorns, crushed
- 6 fresh thyme sprigs
- 3 bay leaves
- 6 garlic cloves, peeled, lightly smashed
- 4 cups extra virgin olive oil, or as needed to cover
For the Herb Emulsion
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh tarragon leaves
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/2 cup confit olive oil, reserved from confit
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup microgreens
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Prepare the turkey thighs: Pat the turkey thighs thoroughly dry with paper towels. In a small bowl, combine kosher salt and crushed black peppercorns. Rub the salt mixture generously over all surfaces of the turkey thighs. Place the seasoned thighs in a non-reactive dish, add thyme sprigs, bay leaves, and smashed garlic cloves. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the salt to penetrate and flavor the meat.
⏱️ 10 min - 2
Rinse and dry turkey: Remove the turkey thighs from the refrigerator. Rinse them thoroughly under cold running water to remove excess salt and spices. Pat them exceptionally dry with paper towels. This step is crucial for achieving crispy skin later.
⏱️ 5 min - 3
Begin the confit: Preheat oven to 300°F. Arrange the rinsed and dried turkey thighs in a snug, oven-safe Dutch oven or heavy-bottomed pot. Add fresh thyme sprigs, bay leaves, and garlic cloves around the turkey. Pour extra virgin olive oil over the turkey until it is completely submerged. If needed, add more olive oil to ensure full coverage.
⏱️ 5 min•🌡️ 300 - 4
Confit the turkey: Place the Dutch oven, uncovered, into the preheated oven. Cook for 2 1/2 to 3 hours, or until the turkey is fork-tender and the meat easily pulls away from the bone. The oil should gently simmer, not boil. The internal temperature of the thickest part of the thigh should reach 190-200°F (88-93°C).
⏱️ 180 min•🌡️ 300 - 5
Rest and crisp: Carefully remove the turkey thighs from the confit oil using tongs, allowing excess oil to drip back into the pot. Place them skin-side up on a wire rack set over a baking sheet. Reserve the confit oil for the emulsion and future use. Increase oven temperature to 400°F. Return the turkey to the oven for 10-15 minutes, or until the skin is deeply golden brown and crispy. Alternatively, you can crisp the skin in a hot pan.
⏱️ 15 min•🌡️ 400 - 6
Prepare the herb emulsion: While the turkey crisps, prepare the herb emulsion. In a food processor or high-speed blender, combine parsley, chives, tarragon, Dijon mustard, lemon juice, and minced garlic. Pulse until finely chopped. With the motor running, slowly drizzle in 1/2 cup of the warm reserved confit olive oil until a smooth, emulsified sauce forms. Season with kosher salt and black pepper to taste. Adjust lemon juice or salt as needed.
⏱️ 10 min - 7
Plate and serve: Carefully transfer a crispy confit turkey thigh to each serving plate. Spoon a generous amount of the vibrant herb emulsion around and over the turkey. Garnish with microgreens and a sprinkle of flaky sea salt. Serve immediately.
⏱️ 5 min