There are plenty of good ways to eat confit turkey thighs, but deep frying might be the best of them all. After hours of slow cooking in fat, the meat becomes incredibly tender and rich, just like duck confit. A quick dip in buttermilk and dredge in seasoned flour and a plunge into hot oil transform the outside into a crisp, craggy crust while the inside stays silky and juicy. Perhaps it’s the fact that I’ve cooked the turkey in oil twice, the first time low and slow and the second time hot and fast!
Serve the thighs on their own, pile them onto white bread with pickles and hot sauce, or pair them with mashed potatoes and gravy for the kind of meal that earns silence around the dinner table.
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