Turkey Thigh Confit

Turkey thighs can be pretty big, but plan on at least one person, then add a couple more for leftovers. Give the thighs a good dusting of sea salt and freshly ground pepper on both sides, then place in a baking pan in a single layer and refrigerate overnight uncovered.

For 4-6 thighs melt 3 lbs of duck fat (pork fat or even extra virgin olive oil would work, but the flavor would be a little different) on the stove (it usually comes in one pound tubs, which are probably a little less than a quart), then carefully pour it over the thighs. They should be nearly covered with fat. Cook, covered, in a 300F oven for about 3.5 hours.

Remove from the fat (which you should save and use for cooking) and crisp in a hot skillet before serving. You can also make the confit a few days in advance, store the thighs in the fat, then crisp at the last minute.