Confit-Style Thanksgiving Turkey Recipe

• Generously sprinkle coarse Kosher salt on the turkey pieces.
• Place salted turkey in a container, cover it, and refrigerate overnight to cure.

• Rinse all the salt off the turkey parts thoroughly under cold water.
• Pat the turkey dry with paper towels.
• Arrange the turkey pieces in a large oven roasting pan.

• Preheat your oven to 250 degrees Fahrenheit (121 degrees Celsius).
• Cover the turkey with rendered duck fat. One or two containers should suffice, depending on the size of your pan and the amount of turkey.
• Add a few branches of rosemary, whole garlic cloves, and season with black pepper to taste.
• Cook in the preheated oven for 6-8 hours. The low temperature allows the turkey meat to become tender and fall off the bone.

• Carefully remove the turkey from the duck fat, being gentle to keep the meat intact.
• If the skin isn't crispy, consider finishing the turkey pieces skin-side down in a pan over high heat to crisp up the skin.

• Ensure the potatoes and stuffing, and any other sides, are prepared to accompany your turkey.
• Serve the turkey hot and enjoy!

Reminder: Adjust the seasoning to your preference, and ensure you have enough duck fat to cover the turkey pieces for the best results. 

Recipe by Marc Stedman.