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1
Remove giblets and neck and freeze for some other use or discard.
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2
Rinse out cavity and thoroughly pat dry with paper towels.
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3
Trim most of excess fat and skin from neck and cavity.
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4
Remove legs by cutting where thighs meet the body.
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5
Reserve legs for confit and remainder of turkey breast piece (breast and body) for brine.
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6
Place all brining ingredients except vegetable oil in a large stockpot over high heat and bring to a boil.
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7
Remove and cool to room temperature.
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8
When brine is cool, submerge turkey breast piece in brine.
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9
(Use a resealable plastic bag filled halfway with water or some other weight to keep it completely submerged.)
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10
Cover and refrigerate for 24 hours.
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11
To roast, heat oven to 350 degrees F. Remove breast from brine and thoroughly dry with paper towels.
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12
Rub skin with vegetable oil and place breast on a heavy baking sheet or in a roasting pan.
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13
Roast in oven until breast reaches an internal temperature of 150 degrees F on an instant-read thermometer.
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14
Remove from oven and allow to rest for at least 10 minutes before carving.
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15
If not using foie gras in mushroom sauce, reserve 1/4 cup pan drippings.
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16
Place turkey legs on a large platter and heavily salt both sides of each leg.
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17
Sprinkle garlic, bay leaves, thyme, and peppercorns over top.
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18
Cover with plastic wrap and let rest 12 hours or overnight.
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19
Heat oven to 325 degrees F. Remove salt from legs.
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20
Place legs, skin side down, with confit flavoring ingredients (except salt) in a Dutch oven or a large heavy-bottomed pot with a tightfitting lid and cover with duck fat and vegetable oil.
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21
Place over medium heat and bring to a simmer, making sure legs dont stick.
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22
Cover, turn off heat, and place in oven.
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23
Cook until meat is very tender, about 2 hours.
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24
Remove casserole from oven and cool on a rack.
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25
If serving immediately, brown legs as described in next step; if not, place cooled casserole in the refrigerator until ready.
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26
To brown legs, heat oven to 350 degrees F. Remove legs from casserole.
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27
Place a large nonstick frying pan on the stove over high heat.
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28
Carefully set legs skin side down in the pan and cook until skin is brown, about 2 minutes.
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29
Place in oven and cook until heated through, about 12 minutes.
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30
In a medium frying pan on medium-high heat, place duck fat or butter and saute mushrooms in batches; season to taste.
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31
Reserve cooked mushrooms in a bowl.
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32
If using foie gras, quickly saute it in the same pan used for the mushrooms (without any fat) on high heat and cook just until browned.
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33
Place on paper towels and reserve.
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34
Add shallots and cook on low heat for 3 minutes, then add stock.
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35
If not using foie gras, add 1/4 cup reserved pan drippings from turkey.
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36
When ready to serve, bring shallot mixture to a simmer, and add mushrooms, foie gras, and parsley.
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37
Mix well and serve immediately.
