CONFIT TURKEY PIE: The Duality of the Turkey - Part 3:
How To Win Christmas Dinner.
This is Part 3 of a three part series. Parts 1 and 2 are below:
We’re not done yet, folks! If the Turkey Roulade didn’t convince you of the magic of dark meat, this next option will leave no doubt. Get ready to dive into one of the most indulgent, foolproof, and downright impressive turkey preparations of all time: Confit Turkey Pie.
Confit Turkey Pie - Recipe
Let’s clear this up first: confit is pronounced “con-FEE,” not “con-FIT.” It’s another fancy French term meaning “preserved in fat,” and let me tell you—it’s the greatest cooking method of all time. Anyone who’s ever tasted this dish has declared it the best turkey they’ve ever had. High praise, but totally deserved.
The beauty of this method is its simplicity, provided you have the right tool: a sous vide immersion circulator. (If you don’t own one, what are you waiting for? They’ve gone from restaurant-only gadgets to affordable home-kitchen essentials.)
This is the one I use: Anova Culinary Sous Vide Precision Cooker
This recipe can be started the day before or at least 8 hours before serving. Here’s how to make it happen.
Step 1: Confit the Turkey
Ingredients
4 turkey drumsticks
4 tbsp duck fat
2 tsp fennel seeds
2 tsp anise
2 tsp peppercorns
Kosher salt
Special Equipment
Immersion circulator
Large saucepot or 4-quart cambro
2 large heavy-duty Ziploc bags or vacuum seal bags
Instructions
Preheat the immersion circulator to 170°F.
Divide the drumsticks, duck fat, and spices evenly between two Ziploc bags.
Using the water displacement method, lower the unsealed bag into the water bath, letting the pressure push the air out before sealing.
Cover the water bath with a lid or plastic wrap to prevent evaporation.
Cook for 8-24 hours undisturbed.
When finished, strain the juices from the bag into a container. Cool the juices, skim off the fat, and reserve both separately.
Remove the skin from the drumsticks and pick the meat off the bones, keeping it in large chunks. Place the meat in a medium casserole dish.
Step 2: Make the Mashed Potatoes
Ingredients
3 lbs Yukon Gold potatoes, diced
6 cloves garlic, crushed
1 bunch thyme
1 cup heavy cream
¼ cup butter, diced
½ cup milk
Salt and pepper to taste
Instructions
Place potatoes in a saucepan, cover with cold water, and season generously with salt. Bring to a boil, then simmer until tender.
In a separate saucepan, combine cream, butter, milk, garlic, thyme, and a pinch of salt. Simmer for 10 minutes, then strain out the solids.
Pro tip: try not to spill. Mash the potatoes using a ricer, food mill, or masher. Gradually mix in the cream mixture, a quarter at a time, until fully incorporated.
Step 3: Make the Filling and Assemble the Pie
Ingredients
Reserved turkey juices
2 tbsp reserved turkey fat
2 tbsp flour
3 tbsp Dijon mustard
¼ cup Italian parsley, chopped
¼ cup Parmigiano Reggiano, grated
Instructions
Heat the reserved turkey fat in a saucepan over medium heat. Add flour to create a roux, cooking for 2-3 minutes.
Gradually whisk in the reserved turkey juices, bringing the mixture to a boil. Once thickened, stir in Dijon mustard and parsley. Adjust seasoning with salt and pepper.
Combine the gravy with the turkey meat in the casserole dish. Spread the mixture evenly.
Top with mashed potatoes, smoothing them across the dish.
Sprinkle grated Parmigiano Reggiano over the top.
Step 4: Bake and Broil
Preheat oven to 350°F. Bake the pie for 30 minutes.
Switch the oven to high broil. Place the dish on the top rack and broil for 3-5 minutes, until the potato topping is golden and crispy.
Remove from the oven and serve immediately.
In Summary
And there you have it: two spectacular ways to elevate the humble turkey leg. Whether you’re rolling it into a stunning roulade or transforming it into a decadent confit pie, these recipes prove that dark meat is the unsung hero of the turkey world.
If you’ve made it this far, congratulations! You’ve just unlocked next-level holiday cooking skills. Now, go forth and claim your Holiday Hero crown—you’ve earned it. Cheers!
