Turkey Thighs Confit 2 Ways

[dragnlaw]

I just read an article from America's Test Kitchen (ATK) on doing turkey thighs confit (about 4 thighs - 4 lbs) in the traditional way with about 6 cups of duck fat - and doing them sous vide with about 1/2 cup per thigh (about 4 lbs).
If I had a sous vide wouldn't be hard for me to choose which way to do them!

I will post a link but not sure how much anyone can read from it as ATK is a paid subscription. Sous Vide Turkey Thigh Confit and Turkey Thigh Confit.

But I will say that you would be looking at a good 5 days for these methods.

 

[caseydog]

As a big user of sous vide cooking, I would think that the main benefit would be using less duck fat, which can save money. I don't know that either method would taste better.

CD

 

[pictonguy]

Can't access. Why 5 days? Sous vide confit is basically an oxymoron in my opinion .
Duck fat is not required for something to be confit, lard, tallow or schmaltz will work.

 

[medtran49]

Can't access. Why 5 days? Sous vide confit is basically an oxymoron in my opinion .

Salting and curing for a good portion of those days. Supposedly, recipe here.

America's Test Kitchen: Turkey Thigh Confit with Citrus Mustard Sauce (Ep 2201)

Turkey Thigh Confit with Citrus Mustard SauceSERVES 6 TO 8TIME 5½ HOURS, PLUS 4 DAYS SALTINGWHY THIS WORKS: For silky, supple, evenly seasoned,…

www.wskg.org

 

[medtran49]

I've done duck leg quarters in duck fat the traditional way. Never again having to buy, then store all that fat. I'd rather the sous vide technique, way less fat to buy/store and doesn't require keeping the oven on for so long. That can be a good thing where it gets cold, not so much here.

You can confit vegetables as well. Small tomatoes and garlic come out exceptionally good.

 

[pictonguy]

Yeah traditional confit methods were borne out of necessity and with the modern family unit with all those time restraints and the inconvenience of properly maintaining, straining and storage of the fat, just doesn't make much sense, well, other than someones choice to try and maintain tradition. I think the taste would be pretty similar for most people.

Cooking in a bag will always trump traditional cooking methods for most people today, just for the convenience and the worry of the other methods going sideways.