Confit Turkey Wings

kid-friendly thanksgiving leftovers turkey small plates

Nick Kindelsperger

4–6 servings

Source

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

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

Method

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

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.

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).

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.

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.