If you’ve ever tried confit duck leg, you know the joy of savouring each incredibly tender, melt-in-your-mouth bite. Now, imagine swapping duck for turkey leg—you get the same delicious experience! I prepare Christmas dinner for a family that’s not especially fond of turkey, but I can’t give up the tradition of serving it on Christmas Day. This recipe is my compromise. It’s perfect for prepping in advance, a clear advantage during the holiday rush. While it does take some time, most of it is hands-off: the turkey legs first cure in a flavorful salt rub, and then slowly cook, immersed in a pool of goose fat infused with thyme, rosemary, bay, and garlic.
I like to pair this dish with a quick pickled red cabbage, made the day before as well. The cabbage is briefly simmered in vinegar to soften and absorb all the flavours. Add a few classic Christmas sides, and you’ve got a meal to remember.
Method:
- Start the day before you cook the turkey legs. Put the cloves, coriander seeds, peppercorns, mustard seeds (if using), thyme and orange zest in a pestle and mortar and grind to a rough powder. Stir in the salt and sugar.
- Scatter half of the cure onto the base of the largest Nest baking tray. Lay the turkey legs on top and top with the rest of the cure, pressing the mixture into the skin so that it is thoroughly coated. Cover with cling film and refrigerate for 24 hours.
- Make the cabbage. Put the vinegar, sugar, mustard seeds and 150ml water in a medium saucepan. Use the slice attachment of the Multi-prep to slice the cabbage and add to the saucepan. Place a lid on top and simmer for 8 minutes, stirring from time to time. Allow to cool slightly and transfer to a container with a lid - refrigerate until needed.
- Preheat the oven to 170’C/150’C fan/gas 3. Remove the turkey legs from the fridge and brush off as much of the cure as you can. Transfer to the largest NestTM blue roasting tray along with the herbs, garlic and chilli.
- Scoop the duck fat into a medium saucepan and set over a medium heat until the fat is melted and hot, but not boiling (be very careful when heating fat as it can be dangerous when hot). Very carefully pour over the turkey legs, making sure they are fully submerged in the fat. Cover tightly with tin foil and transfer to the oven for 4 hours.
- When ready, allow to cool slightly and then remove the legs from the fat and pat dry with some kitchen paper. Use a fork to shred the meat from the bone and serve with the pickled red cabbage (and all the other Christmas dinner trimmings).
Note
If making the day before you are serving, simply reheat the turkey in the fat for 30 minutes at the same oven temperature as above.
Kathryn Bruton, JJ Recipe Editor:
Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!).
3 cloves
1 tbsp coriander seeds
1 tbsp pink peppercorns
1 tbsp mustard seeds (optional)
5 sprigs of thyme, leaves picked
Zest of 2 oranges
5 tbsp sea salt
2 tbsp soft dark brown sugar
2 turkey legs (1kg )
6 sprigs thyme
4 sprigs rosemary
3 bay leaves
1 head of garlic , halved
1 red chilli, left whole
6 320g jars of goose fat
Pickled cabbage
1⁄2 red cabbage, finely shredded
250ml/ 1 cup red wine vinegar
2 tbsp soft brown sugar
1 tbsp mustard seeds
Serves
4-6
Time
4hrs
Difficulty
Medium
Ingredients
3 cloves
1 tbsp coriander seeds
1 tbsp pink peppercorns
1 tbsp mustard seeds (optional)
5 sprigs of thyme, leaves picked
Zest of 2 oranges
5 tbsp sea salt
2 tbsp soft dark brown sugar
2 turkey legs (1kg )
6 sprigs thyme
4 sprigs rosemary
3 bay leaves
1 head of garlic , halved
1 red chilli, left whole
6 320g jars of goose fat
Pickled cabbage
1⁄2 red cabbage, finely shredded
250ml/ 1 cup red wine vinegar
2 tbsp soft brown sugar
1 tbsp mustard seeds
