Brined roast turkey crown confit legs
Ingredients
- 5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy)
- 500g duck fat or goose fat
- 2 bay leaves
- 2 thyme sprigs
- 2 sage sprigs
- 1 onion, quartered
- 50g butter, softened
- 160g flaky sea salt
- 1 tbsp black peppercorns, toasted
- 6 bay leaves, crumpled up
- 6 sage leaves, finely chopped
- 2 tbsp soft light brown sugar
- 4 tbsp lemon zest (about 6 lemons)
- 4 tbsp orange zest (about 4 oranges)
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