How To Make Brined Roast Turkey Crown & Confit Legs
You don’t have to wait for Thanksgiving to get a taste of our delicious turkey recipes! In these mouth-watering turkey recipes, we cook turkey in plenty of tasty ways. We have turkey sandwiched between lovely bread, baked as pie filling, and cooked in a casserole. Whatever way it’s served, turkey meat is a versatile dish you just can’t get enough of.
Serves:
Ingredients
- 1 turkey crown (approximately 2 kg)
- 4 turkey legs
- 4 liters of water
- 200 grams of salt
- 100 grams of brown sugar
- 10 peppercorns
- 3 bay leaves
- 4 cloves of garlic, crushed
- 2 sprigs of thyme
- 4 tablespoons of olive oil
- Salt and pepper to taste
Instructions
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In a large pot, combine the water, salt, brown sugar, peppercorns, bay leaves, garlic, and thyme. Stir until the salt and sugar are dissolved.
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Place the turkey crown and legs in the brine, ensuring they are fully submerged. Cover and refrigerate for at least 12 hours, or overnight.
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Preheat the oven to 180°C (350°F).
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Remove the turkey crown and legs from the brine and pat dry with paper towels. Rub the olive oil all over the turkey pieces and season with salt and pepper.
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Place the turkey crown on a roasting rack in a roasting pan. Arrange the legs around the crown.
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Roast the turkey in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 75°C (165°F) in the thickest part of the meat.
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Remove the turkey from the oven and let it rest for 20 minutes before carving.
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Serve the brined roast turkey crown with the confit legs and enjoy!
Nutrition
- Calories : 350kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 200mg
- Sodium : 3800mg
- Total Carbohydrates : 10g
- Dietary Fiber : 0g
- Sugar : 8g
- Protein : 50g
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