Roasted Lancaster County Turkey Breast, Turkey Leg Confit Recipe

Prepare the Turkey Breast

Preheat your oven to 350°F (175°C). Rinse the turkey breast under cold water and pat dry with paper towels. Place it in a roasting pan.

Season the Turkey

Rub the turkey breast all over with olive oil, then season generously with salt, black pepper, rosemary, and thyme. Insert garlic cloves and onion into the cavity of the turkey.

Roast the Turkey

Pour the chicken broth into the bottom of the roasting pan. Roast the turkey breast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey with the broth every 30 minutes.

Rest and Serve

Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before slicing. Serve with the pan juices.

Prepare the Legs

Preheat your oven to 225°F (107°C). Season turkey legs with salt, black pepper, thyme, and garlic.

Submerge in Fat

In a large ovenproof pot, melt the duck fat or olive oil over low heat. Add the seasoned turkey legs and ensure they are fully submerged in the fat.

Cook Slowly

Add the bay leaves to the pot. Cover the pot with a lid and place it in the preheated oven. Cook for 4 to 5 hours, until the meat is tender and falling off the bone.

Cool and Store

Once cooked, remove the turkey legs from the fat and let them cool. You can store the legs in the fat in the refrigerator for up to 2 weeks.