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

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

 

 

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!