Turkey thigh confit sous vide? Sounds fancy, right? Actually, it’s a super easy way to get incredibly tender and flavorful turkey. This guide walks you through the whole process, step-by-step, so you can impress your friends and family without spending all day in the kitchen. Let’s get cooking!
What is Confit Anyway?
Confit is a classic French cooking technique where meat is cooked in its own fat at a low temperature for a long period of time. Traditionally, this was done to preserve the meat, but today we do it because it makes the meat incredibly tender and flavorful. The sous vide method mimics this process beautifully.
Why Sous Vide for Turkey Thigh Confit?
Sous vide (pronounced “soo veed”) means “under vacuum” in French. It involves sealing food in a bag and cooking it in a water bath at a precise temperature. This method is perfect for confit because it allows us to cook the turkey thighs evenly and gently, resulting in a texture that is both succulent and rich.
Here’s what makes sous vide so great for turkey thigh confit:
* **Even Cooking:** No more dry edges and undercooked centers! The precise temperature control ensures that the turkey is cooked perfectly from edge to edge.
* **Maximum Tenderness:** The long, slow cooking process breaks down the tough connective tissues in the turkey thigh, resulting in incredibly tender meat.
* **Intense Flavor:** Cooking the turkey in its own fat and seasonings allows the flavors to meld together beautifully, creating a rich and satisfying taste.
* **Convenience:** Once the turkey is in the water bath, you’re free to do other things. No need to constantly monitor the oven or stovetop.
Ingredients You’ll Need
* 2 boneless, skin-on turkey thighs (about 1.5-2 pounds total)
* 2 tablespoons kosher salt
* 1 tablespoon sugar
* 1 teaspoon black peppercorns, crushed
* 4 sprigs fresh thyme
* 2 cloves garlic, smashed
* 4 tablespoons duck fat (or olive oil)
Equipment Needed
* Sous vide immersion circulator
* Large pot or container for the water bath
* Vacuum sealer (or zip-top bags)
* Cast iron skillet
Step-by-Step Instructions
1. **Prepare the Turkey:** In a small bowl, combine the salt, sugar, and crushed peppercorns. Rub this mixture all over the turkey thighs, making sure to coat them evenly. Place the seasoned turkey thighs in a zip-top bag or vacuum seal bag along with the thyme sprigs and smashed garlic cloves. Add the duck fat (or olive oil) to the bag.
2. **Vacuum Seal (or Use Water Displacement):** If using a vacuum sealer, seal the bag according to the manufacturer’s instructions. If using a zip-top bag, remove as much air as possible using the water displacement method: slowly lower the bag into a pot of water, allowing the water pressure to push the air out of the bag. Seal the bag just before it reaches the top of the water.
3. **Sous Vide the Turkey:** Preheat the water bath to 165°F (74°C). Carefully place the sealed bag into the water bath, making sure the turkey is fully submerged. Cook for 8 hours.
4. **Sear the Turkey:** Remove the bag from the water bath and carefully take out the turkey thighs. Pat them dry with paper towels. Heat a cast iron skillet over medium-high heat. Add a tablespoon of duck fat or olive oil to the skillet. Once the skillet is hot, sear the turkey thighs skin-side down for 3-5 minutes, or until the skin is golden brown and crispy. Be careful not to burn the skin.
5. **Serve:** Let the turkey thighs rest for a few minutes before slicing and serving.
Tips for Success
* **Don’t skip the salt cure:** The salt cure helps to draw out moisture from the turkey, resulting in a more tender and flavorful final product.
* **Use good quality duck fat:** Duck fat adds a richness and depth of flavor that is hard to replicate with other fats. If you can’t find duck fat, olive oil is a decent substitute.
* **Make sure the turkey is fully submerged:** If the turkey is not fully submerged in the water bath, it will not cook evenly. You can use a weight or a sous vide rack to keep the bag submerged.
* **Don’t overcook the turkey:** Cooking the turkey for too long will result in dry, stringy meat. Stick to the recommended cooking time of 8 hours.
* **Get the skin crispy:** The crispy skin is one of the best parts of this dish, so don’t skip the searing step! Make sure the skillet is hot and the turkey skin is dry before searing.
Serving Suggestions
* Serve with mashed potatoes and roasted vegetables for a classic comfort food meal.
* Slice the turkey and use it in sandwiches or salads.
* Shred the turkey and use it to make tacos or enchiladas.
* Serve with a pan sauce made from the cooking juices in the bag.
FAQ
* **Can I use bone-in turkey thighs?** Yes, but you may need to adjust the cooking time. Add an extra hour to the cooking time to ensure that the turkey is cooked through.
* **Can I freeze the cooked turkey?** Yes, you can freeze the cooked turkey for up to 3 months. Allow the turkey to cool completely before freezing.
* **Can I make this ahead of time?** Yes, you can cook the turkey ahead of time and store it in the refrigerator for up to 3 days. Sear the turkey just before serving.
* **What if I don’t have a sous vide machine?** While sous vide is the ideal method, you *could* try a very low oven (like 200F) but results won’t be the same and you’ll need to monitor closely. It’s hard to achieve the precise temperature control necessary for confit.
Enjoy your incredibly tender and flavorful turkey thigh confit!