Giovanna Ryan - Confit Turkey Legs
Giovanna Ryan - Confit Turkey Legs

Giovanna Ryan - Confit Turkey Legs


• 2 large turkey legs
• Enough olive oil to cover the legs in a baking dish
• 2 bay leaves
• Handful thyme
• Head of garlic, halved.
• 1 star anise
• Salt
• A few peppercorns


1. Ideally rub the turkey legs with salt and leave for a few hours, uncovered in the fridge prior to
cooking. If you don’t it’s not the end of the world, just sprinkle with salt before cooking.
2. Preheat the oven to 110C or use the slow cook function on your AEG oven.
3. Nestle the turkey legs in the bottom of a deep baking dish or cast iron pot. Cover with olive oil and
add the rest of the ingredients.

4. Cook, uncovered, for at least 3 hours, until the meat is falling apart and could be cut with a spoon.
5. Leave to cool completely in the oil.
6. You can either serve the turkey straight from the confit or you can crisp up the skin in a hot oven
for 15 minutes before serving over mashed potato or creamy polenta.
7. You can store the meat in the oil for up to a week in the fridge. It makes a delicious sandwich!!