Smoked, turkey, Confit, knoe, ulm chef, Joe Halliday, recipe - KNOE 8 News; KNOE-TV; |

Smoked Turkey Confit

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Turkey legs 2-3 ea
Mesquite wood 1C
Salt and pepper to taste
Bay leaf 2-3ea
Carrot 1ea peeled and chopped
Celery 1rib chopped
Onion 1/2 ea chopped
Thyme 2 -3 sprigs
Lemon zest 2T
Olive oil as needed(see recipe)
Vegetable oil as needed (see recipe)
Risotto 1/2 C uncooked
Butter 2T
Olive oil 2T
Onion 1/4ea chopped
Garlic cloves 2ea minced
Cranberry 1/4C
Walnuts 1/8 C
Asiago 2ozw
Heavy cream 1/4 c
Orange zest 1T chopped
Chicken stock 2-3 C
Salt and pepper as needed
Method of Preparation
Season turkey legs with salt and pepper and cold smoke them with mesquite chips until smoke flavor has penetrated meat. Place all other ingredients in shallow roasting pan , place uncooked smoked turkey legs on top of veg. and using equal parts of each oil cover turkey legs completely with oils. Cover with tinfoil and cook in 150F oven for approx 3hrs. Internal temp should be 165f. Remove from oven, uncover and let meat rest. In sauce pot sweat onion and garlic over med-high heat in olive oil and butter. Add risotto, walnuts, orange zest, cranberry and continue to saute for an additional 3-4min. Pour chicken stock into rice mixture, 1 Cup at a time until all 3 cups are absorbed, add heavy cream heat through, sprinkle with cheese and salt and pepper to taste. Serve turkey over risotto and enjoy!
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