Confit Turkey Wings

1. 1

   Separate turkey drumettes and flats. Remove and reserve wing tips for stock.

2. 2

   Place drumettes and flats in 1-gallon bag; add garlic, bay leaves, peppercorns, cloves, and salt. Press out air, seal bag, and rub outside of bag until spices are evenly distributed. Chill 24-36 hours.

3. 3

   Preheat oven to 200u00b0F. Remove turkey pieces from bag, rinse under water, and pat dry; discard spices and herbs. Place turkey in loaf pan. Pour in ghee, then add oil (pieces should be completely covered).

4. 4

   Roast turkey until an instant-read thermometer inserted into drumette registers 190u00b0F, 3 1/2-4 hours. Let cool completely in pan, then chill overnight.

5. 5

   Remove turkey pieces from pan, letting any excess oil and ghee drip off, and transfer to a plate. Heat a large skillet over medium-high until hot but not smoking. Cook turkey pieces until browned on all sides and warmed through, 8-10 minutes. Serve warm.

No additional tips available.