Confit Turkey
- In a bowl, combine the salt, pepper and garlic.
- Place the turkey in a glass dish and coat with the salt mixture. Cover and refrigerate for 24 hours.
- Drain the turkey and pat dry. Place in a slow cooker. Pour the duck fat over the turkey.
- Cover and cook on Low for 6 hours or until the meat easily detaches from the bones. The turkey can be maintained on Warm for up to 6 hours.
- Using a slotted spoon, remove the turkey from the slow cooker. Let cool on a wire rack (see note).
- Debone the turkey and remove any excess fat. Shred the meat and set aside. Compost the bones and fat.
Dressing
- In a large bowl, whisk together all of the ingredients. Season with salt and pepper.
Salad
- Add the endives, apples and microgreens to the bowl of dressing. Mix well. Serve the salad on plates. Top with the confit turkey and sprinkle with the pumpkin seeds.
Note
To save and reuse the duck fat for another use, strain through a sieve placed over a bowl and store in airtight containers. Compost the aromatics. The duck fat will keep in the refrigerator or freezer until you are ready to reuse it.
Chef’s tip
Using 4 turkey drumsticks or 2 whole legs is an economical alternative to classic confit duck legs.
To serve turkey differently, confit it with duck fat and make a refined salad. Pulled turkey is tossed with minced endives, julienned apples and a mustard vinaigrette. Simple and delicious.