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Richard Blais’s Confit Turkey Legs & Thighs 


Richard Blais’s Confit Turkey Legs & Thighs


Turkey legs & thighs from one bird

1 quart duck fat (optional)

1 quart neutral flavored vegetable oil

2 cups Morton’s kosher salt

1 bunch fresh thyme sprigs

4 sprigs rosemary

1 small bunch fresh sage

2 heads garlic

Tony Cacheres seasoning / 1 container


  1. Liberally sprinkle the turkey legs and thighs with salt and tony cacheres seasoning ( Cajun seasoning )
  2. Place the turkey in a roasting pan and half cover with the oil and duck fat. Add garlic and herbs
  3. Cover with foil and cook in oven at 325 degrees or stove top for 3 hours until fork tender.
  4. Carefully remove the turkey pieces onto a resting rack and season again, then crisp in a oven or broiler for 4-5 minutes
  5. Reserve cooking liquid for gravy or cooking other vegetables, or refrigerate or freeze for future cooking needs.


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