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Confit turkey legs - looking for advice on my Thanx plan
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![20stone](https://us.v-cdn.net/5017260/uploads/userpics/539/nIBZOY3PDCA84.jpeg)
20stone
Posts: 1,961
Howdy all -
In an effort to drown out my tears from Beto not being able to turn Red Texas Blue, I am neck-deep in my Thanksgiving planning. This year, rather than using ice bags/etc to do the perfect roasted whole bird, this year the plan is:
A preview below - duck fat, butter and ham hocks
![Image: https://us.v-cdn.net/5017260/uploads/editor/xv/d1l9vngrrik0.jpg](https://us.v-cdn.net/5017260/uploads/editor/xv/d1l9vngrrik0.jpg)
In an effort to drown out my tears from Beto not being able to turn Red Texas Blue, I am neck-deep in my Thanksgiving planning. This year, rather than using ice bags/etc to do the perfect roasted whole bird, this year the plan is:
- Two 15 lb turkeys
- Roast the breast skin (sandwiched between two half sheets)
- SV the breasts (tied and rolled like a roast)
- Confit the legs (the weekend ahead)
- Make stock with the carcasses/wings (the weekend ahead)
- https://www.epicurious.com/recipes/food/views/brined-roast-turkey-breast-with-confit-legs-51123110 (roasted in duck fat, no pre-cure)
- https://stellaculinary.com/cooking-videos/house-cured-charcuterie/hcc-001-how-make-duck-confit?page=1 (duck, but parts is parts - cured in salt/curing salt in advance)
- https://www.foodandwine.com/recipes/turkey-leg-confit-with-garlic-gravy (short brine, shorter/hotter roast, duck fat gravy (yummmmm)
- Have any of you done this? (method, lessons learned, results)
- Pre-brine - Do it or not, and for how long?
- I have an induction stove and can hold low temp indefinitely - 200F for long or 325F for short? My bias is lower and longer (the anti-turbo). Oven or stove (or does it matter)?
A preview below - duck fat, butter and ham hocks
![Image: https://us.v-cdn.net/5017260/uploads/editor/xv/d1l9vngrrik0.jpg](https://us.v-cdn.net/5017260/uploads/editor/xv/d1l9vngrrik0.jpg)
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Austin, TX
Comments
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I do a version of this and with Chicken Thighs and they come out killer- No Need to Add Fat I just do it very slow, the fat will render then cook in its own fat
https://www.youtube.com/watch?v=JO0u2hU4z6E&t=36s
Visalia, Ca @lkapigian -
lkapigian said:I do a version of this and with Chicken Thighs and they come out killer- No Need to Add Fat I just do it very slow, the fat will render then cook in its own fat
https://www.youtube.com/watch?v=JO0u2hU4z6E&t=36s
Duck fat sweet potato fries may be on the menu as well.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I vote for the 2nd recipe you listed, minus the nitrite. Not sure that “hammy” flavor is something I’d want in turkey confit.
I also vote for lower and slower. It’s always mo bettah, when feasible.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
If I may suggest something for consideration on the breasteses.
meat glue them together to make a roulade, scrape all the fat off the inside of the skin, wrap it all the way around the roulade with meat glue as well. Then sous vide. quick fry the skin or torch it when ready to serve. There is a crispy bite of skin in every bite and 100% juicy breast meat underneath.
I have the meat glue. Just sayin...Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:If I may suggest something for consideration on the breasteses.
meat glue them together to make a roulade, scrape all the fat off the inside of the skin, wrap it all the way around the roulade with meat glue as well. Then sous vide. quick fry the skin or torch it when ready to serve. There is a crispy bite of skin in every bite and 100% juicy breast meat underneath.
I have the meat glue. Just sayin...
The recipe I have followed in the past involves creating a big skin chip (https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html). Your idea is even better.
On the other hand, "meat glue" sounds a little iffy:
https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know
(at least according to some anti-vaxxer types)(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
https://eggheadforum.com/discussion/1146770/brine-yep-meat-glue-yep-sous-vide-yep-torch-yep-awesome-oh-yes-tfj-killed-it-tonight/p1
here is a step by step we did with yard bird.
Meat glue is awesome and it's everywhere. Don't listen to the debbie downers. It it weren't for meat glue your body would melt in to a pile of goo.Keepin' It Weird in The ATX FBTX -
20stone said:The Cen-Tex Smoker said:If I may suggest something for consideration on the breasteses.
meat glue them together to make a roulade, scrape all the fat off the inside of the skin, wrap it all the way around the roulade with meat glue as well. Then sous vide. quick fry the skin or torch it when ready to serve. There is a crispy bite of skin in every bite and 100% juicy breast meat underneath.
I have the meat glue. Just sayin...
The recipe I have followed in the past involves creating a big skin chip (https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html). Your idea is even better.
On the other hand, "meat glue" sounds a little iffy:
https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know
(at least according to some anti-vaxxer types)
I'm still ok using meat glue even though the dental hygienist vegetarian is afraid of it.I'm a dental hygienist, pyrography artist, avid gardener, writer, vegetarian, world traveler, and many other things!
Keepin' It Weird in The ATX FBTX -
You guys are awesome. Confit, meat glue, sous vide.... I love it.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
The Cen-Tex Smoker said:
“I'm a dental hygienist, pyrography artist, avid gardener, writer, vegetarian, world traveler, and many other things!”
On the roulade, do you just glue it all together, or do you tie it for shape as well (or even sew the skin around)? Last, I am assuming the skin will be pretty rubbery from the SV. Would you broil, torch or pan baste? (note - I own ALL the duck fat)(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:The Cen-Tex Smoker said:
“I'm a dental hygienist, pyrography artist, avid gardener, writer, vegetarian, world traveler, and many other things!”
On the roulade, do you just glue it all together, or do you tie it for shape as well (or even sew the skin around)? Last, I am assuming the skin will be pretty rubbery from the SV. Would you broil, torch or pan baste? (note - I own ALL the duck fat)
Step 1: buy a whole turkey breast, bone in skin on or buy whole bird so you have more skin to work with. Just for reference, the chicken breasts shown below took the skin from 3 split breasts to cover the whole roulade (made with 2 of the deboned breasts).
step 2: de-bone and skin it (carefully to keep the skin in one piece). Optional but highly recommended dry brine here for a few hours in the fridge. I would probably not brine the skin here (even though I did in the pics below and it was fine) as you want it pliable for step 5
Step 3: lightly dust one side of each breast with meat glue and then lay one on top of the other (meat glue side to meat glue side). You line them up with the tail of one side at the head of the other side so the thickness is uniform.
Dusted on one side:
Here they are laid head-to-tail and dusted with meat glue on the outside. (Don't dust the outside until you are ready to wrap in skin)
Step 4: Carefully scrape all the jiggly goo off the inside of the skin so you are left with a thin, translucent skin. pic below is all the goo that scrapes off.
pic below is what the skin should look like when you are done scraping.
Step 5: lightly sprinkle meat glue around the entire roulade and on the inside of the skin (pics of both steps above) and wrap tightly in the skin as seen in the pic below:
Step 6: wrap tightly in stretch wrap to form the nice even shape of the roulade. Twist the ends very tightly and tie off if you can (we use commercial wrap and it's much wider than the grocery store stuff- get it at Sam's or RD). Place in freezer for 15-20 min until firm then vac seal. This allows you to vac seal for sous vide without crushing your beautiful roulade. Note- some people just drop in the SV right in the stretch wrap with no vac seal bag. I don't trust that so I added this step.
stretch wrapped and shaped up:
bagged up and ready for the bath:
Step 7: Sous Vide 147 for 4-6 hours The meat glue will set up very fast in the Sous Vide. It's the perfect environment for fast, very strong bonding.
Step 8: once done, take out of the bag, unwrap, pat the skin dry and finish with a duck fat fry (I even customized it to your menu) until skin in crispy on all sides. You can use a torch if you prefer but still needs fat to crisp up the skin.
Step 9: Slice and eat
Sorry for the photobucket tags. These are old pics.Keepin' It Weird in The ATX FBTX -
Awesome. I really appreciate the step-by-step, and will take your up on mooching some glue. I am actually doing 2 birds and expect to make two roulades, as one giant roulade might be tougher to handle.
Just spitballing here, but would a thin layer of prosciutto under the skin be a good thing?
Also, will the glue set up in the fridge? I plan on butchering weekend before, and may (or may not) bag it that far in advance.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
“Meat glue” from Amazon work ok? I suppose all transglutaminase is the same?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
20stone said:Awesome. I really appreciate the step-by-step, and will take your up on mooching some glue. I am actually doing 2 birds and expect to make two roulades, as one giant roulade might be tougher to handle.
Just spitballing here, but would a thin layer of prosciutto under the skin be a good
really interesting idea. Only concern I would have is how prosciutto would hold up in a long Sv bath. I glue prosciitto to the outside of stuff off the time but usually grill it.Keepin' It Weird in The ATX FBTX -
You could use prosciutto instead of skin for sure.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:...
Sorry for the photobucket tags. These are old pics.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
SciAggie said:“Meat glue” from Amazon work ok? I suppose all transglutaminase is the same?
https://www.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC
Keepin' It Weird in The ATX FBTX -
20stone said:Awesome. I really appreciate the step-by-step, and will take your up on mooching some glue. I am actually doing 2 birds and expect to make two roulades, as one giant roulade might be tougher to handle.
Just spitballing here, but would a thin layer of prosciutto under the skin be a good thing?
Also, will the glue set up in the fridge? I plan on butchering weekend before, and may (or may not) bag it that far in advance.Keepin' It Weird in The ATX FBTX -
It’s a bit hard to tell from the pics - can you step through the wrapping process. I get how you stacked the breasts. The skin then is wrapped around the two stacked breasts. When you put it in the plastic wrap and tighten the wrap - it compresses the chicken/skin assembly. Does that cause any issues with the way the skin covers the chicken? Just trying to visualize how the chicken assembly is behaving as the plastic wrap is tightened.
Thanks so much for your detailed descriptions.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I’m thinking cook my turkey this way - then cook a stuffing mixture inside a pie pumpkin...
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
you can make the meat glue into a slurry and spread it around with a brush. works real nice. i think cen tex put me onto modernistpantry?? pics above area awesome: do not forget to scrape all the fat, if you want to glue skin back on. it glues proteins together, not fat!
we (and by we, i mean my BIL) have done confit turkey, for christmas, and the skin exactly the way you propose. whole turkey gets broken down and put into a roaster and confit in duck fat. like you, we stockpile duckfat for weeks before chrismas. honestly it's good but doesn't blow me away. i prefer confit duck.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
SciAggie said:It’s a bit hard to tell from the pics - can you step through the wrapping process. I get how you stacked the breasts. The skin then is wrapped around the two stacked breasts. When you put it in the plastic wrap and tighten the wrap - it compresses the chicken/skin assembly. Does that cause any issues with the way the skin covers the chicken? Just trying to visualize how the chicken assembly is behaving as the plastic wrap is tightened.
Thanks so much for your detailed descriptions.Keepin' It Weird in The ATX FBTX -
Could have saved myself a lot of time and you guys a lot of pain from looking at these bad pics. Here is a great video from chef steps starting with a whole bird:
https://www.chefsteps.com/activities/chicken-roulade
Keepin' It Weird in The ATX FBTX -
SciAggie said:It’s a bit hard to tell from the pics - can you step through the wrapping process. I get how you stacked the breasts. The skin then is wrapped around the two stacked breasts. When you put it in the plastic wrap and tighten the wrap - it compresses the chicken/skin assembly. Does that cause any issues with the way the skin covers the chicken? Just trying to visualize how the chicken assembly is behaving as the plastic wrap is tightened.
Thanks so much for your detailed descriptions.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
The Cen-Tex Smoker said:Could have saved myself a lot of time and you guys a lot of pain from looking at these bad pics. Here is a great video from chef steps starting with a whole bird:
https://www.chefsteps.com/activities/chicken-rouladeColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
caliking said:SciAggie said:It’s a bit hard to tell from the pics - can you step through the wrapping process. I get how you stacked the breasts. The skin then is wrapped around the two stacked breasts. When you put it in the plastic wrap and tighten the wrap - it compresses the chicken/skin assembly. Does that cause any issues with the way the skin covers the chicken? Just trying to visualize how the chicken assembly is behaving as the plastic wrap is tightened.
Thanks so much for your detailed descriptions.Keepin' It Weird in The ATX FBTX -
blind99 said:you can make the meat glue into a slurry and spread it around with a brush. works real nice. i think cen tex put me onto modernistpantry?? pics above area awesome: do not forget to scrape all the fat, if you want to glue skin back on. it glues proteins together, not fat!
we (and by we, i mean my BIL) have done confit turkey, for christmas, and the skin exactly the way you propose. whole turkey gets broken down and put into a roaster and confit in duck fat. like you, we stockpile duckfat for weeks before chrismas. honestly it's good but doesn't blow me away. i prefer confit duck.Keepin' It Weird in The ATX FBTX -
Beto is trash, but this is a great discussion.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Something that worked for me was doing the legs SV for 24 hours w. butter, so the meat would pull away from the tendons, but the melted gelatin would be there to mix w. the fat. Quick pan sear of the pulled away large muscle parts, and then back into the fat/gel mix.
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And so we begin...
Two turkeys. We were planning on 14 pounders, but these were bigger. Diestel organically from WF
Sometimes you learn...eventually. After years of rinsing the bird in the sink and sliming every surface in the kitchen with poultry bugs, I opened them in the stock pot and let the e-coli ridden blood go straight in the stock pot next to the cutting board. It is going to simmer a loooong time, so the bugs should meet their maker.
Post butchery. Leg quarters in one tub, skinless breasts in another, skin in a bowl and carcass in the roasting pan so they can go straight in the ovens to toast pre-stock
The legs get a dry brine for a few hours before the duck fat bath. Different recipes vary on letting it sit before, but my bias is more time is better. I’ll throw them on low tonight before bed
Two turkey carcasses fill up a 16qt stock pot. We’re in the meniscus zone
Bonus pic - @20stonespice is pre-doing the filling for a pear, apple, cranberry pie. Those of you in Chicago might know this one from Hoosier Mama’s pie shop. Our apartment smells pretty good right now.
More pics later of gluing breasts and leg quarters in duck fat(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX
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