Unless you live off-grid, without a fridge, there is little need to preserve a meat under a duvet of snowy fat these days. Although with the latest energy crisis, perhaps we'll all be looking for more thrifty ways to store our food over the coming months?

So why are we so passionate about bringing back this ancient  technique? It's all to do with the flavour...

It's not just the common sense behind preserving meat in this way that made confit so popular for generations, it's also an absolutely delicious way of cooking. By making a confit you are tenderising the meat, really like no other cookery technique can offer.

This method of preparation also does something magical to the flavour. The melting flesh and salty, faintly herbal skin is remarkable - taking a Turkey leg to extraordinary new heights of cuisine. The finished recipe is one of the most gorgeous suppers of all. 

We encourage you to try it out this Christmas, it really is worth the effort. 

Follow our friend and legendary food writer, Gill Meller's faultless recipe for Confit Turkey Legs - you can thank us later!


  • For the cure

  • 1kg
    Turkey Leg
  • 4 tablespoons
    Sea salt
  • 1/2 tablespoon
    Black peppercorns, crushed
  • 1/2 tablespoon
    Juniper cloves
  • 1/2 tablespoon
    Coriander seeds
  • 10
    Bay leaves, shredded
  • 4-5 sprigs
    Thyme, leaves picked and roughly chopped
  • 2 tablespoons
    Golden granulated or soft brown sugar
  • 1
    Medium bulb of garlic, halved and broken into bits
  • For the confit

  • 5 jars
    Goose fat
  • 1
    Bulb of garlic, halved
  • 4-5 sprigs
  • 1 sprig
  • 2
    Bay leaves


  • Set a small pan over a medium heat. Add the peppercorns, coriander seeds and juniper berries and gently toast the spices until they are beginning to crackle a little and smell fragrant. Coarsely bash the warm spices in a pestle and mortar. Combine the salt and sugar with the spices, shredded bay leaves, garlic and thyme. Scatter a third of the salt mix out over the base or a large plate or dish. Arrange the turkey legs over this then sprinkle the remaining cure over the top. Cover and refrigerate for 8 to 12 hours or overnight.

    After the allotted time, gently rinse the salt off the turkey legs. 

    Pre-heat the oven to 160C/Gas 3. 

    Transfer the turkey to a deep roasting dish or casserole into which they sit snugly. Add the garlic halves and nestle in the thyme and sprig of rosemary. Pour over the warm fat so that it just covers the meat. Bring to a gentle simmer over a low heat before covering with a lid and placing in the oven. Cook the legs for 2 - 2 1/2 hours or until the meat is very tender and comes away from the bone with ease.

    You can serve the confit right away or keep the legs in the fat (in the fridge) for several weeks before warming through and serving.

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