Slow cooker turkey leg confit
- Published: 5 Nov 24
- Updated: 5 Nov 24
Slowly cooking turkey legs in fat – like duck – takes the meat to a new level. It’s packed with flavour, juicy and melt-in-the-mouth tender. Use it shredded and tossed with greens, in pies or eaten as is with a few chips for a full Parisian bistro vibe. A slow cooker is perfect here – it’s hands-off, low energy and couldn’t be simpler to use.
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Serves 4-6 -
Prep time 10 min, plus at least 2 hours dry-brining. Slow-cooker time 5 hours
Before you start
Because they’re cooked low and slow, it doesn’t matter how big the turkey legs are as long as they fit in your slow cooker (separate into thighs and drumsticks if need be). No slow cooker? Confit the legs in a casserole in the oven for 3 hours at 160°C/ 140°C fan/gas 3.
Strain the leftover confit fat and chill in an airtight container for up to a month. Use to cook other meat, vegetables and potatoes.
You can confit the turkey legs in olive oil if you prefer.
Nutrition
- Calories
- 669kcals
- Fat
- 44g (14g saturated)
- Protein
- 64g
- Carbohydrates
- 3g (0.7g sugars)
- Fibre
- 1.7g
- Salt
- 1.9g