Sous vide turkey thigh confit with citrus-mustard sauce from Cook's Illustrated Annual Edition 2020 (page 6) by Cook's Illustrated Magazine

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Notes about this recipe

  • Eat Your Books

    Turkey thighs cure 4 to 6 days. Can substitute chicken fat or vegetable oil for duck fat.

  • Emily Hope on December 02, 2020

    We were of mixed opinions in my house about this -- C really liked it, but I thought the flavor of onion came through too strongly in the finished dish. The technique is great, though (nice to have one less thing to worry about putting in the oven), and this may be the way we do turkey going forward, I will just reduce the onions in the marinade by a lot (or altogether), though that may mean some tinkering with the salt ratio. Used 2 thighs and 2 drumsticks from a whole pastured turkey that we broke down. Citrus sauce was OK, but no substitute for gravy--mostly we ignored it.

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