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Epicurious

Confit Turkey Wings

By Nick Kindelsperger

3.3

(3)

These delectable, crispy wings are part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

Recipe information

  • Total Time

    2 days, 4 hours, 15 minutes

  • Yield

    4–6 servings

Ingredients

2 turkey wings from a 15-17-pound turkey
2 garlic cloves, sliced
2 bay leaves
4 whole black peppercorns
2 whole cloves
1 tablespoon plus 1 1/2 teaspoons kosher salt
1 cup ghee
2 1/2 cups canola oil

Special equipment:

A 1-gallon resealable bag; a 9x5x2 3/4" loaf pan

Preparation

  1. Step 1

    Separate turkey drumettes and flats. Remove and reserve wing tips for stock.

    Step 2

    Place drumettes and flats in 1-gallon bag; add garlic, bay leaves, peppercorns, cloves, and salt. Press out air, seal bag, and rub outside of bag until spices are evenly distributed. Chill 24–36 hours.

    Step 3

    Preheat oven to 200°F. Remove turkey pieces from bag, rinse under water, and pat dry; discard spices and herbs. Place turkey in loaf pan. Pour in ghee, then add oil (pieces should be completely covered).

    Step 4

    Roast turkey until an instant-read thermometer inserted into drumette registers 190°F, 3 1/2–4 hours. Let cool completely in pan, then chill overnight.

    Step 5

    Remove turkey pieces from pan, letting any excess oil and ghee drip off, and transfer to a plate. Heat a large skillet over medium-high until hot but not smoking. Cook turkey pieces until browned on all sides and warmed through, 8–10 minutes. Serve warm.

TagsTurkeyPoultryGarlicRoot VegetableVegetableMainDinnerGluten FreeNut FreeOven BakeThanksgivingEpicurious

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