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Epicurious
Bon Appétit

Brined Roast Turkey Breast with Confit Legs

By Suzanne Goin

4.6

(13)

Slices of brined roast turkey breast with confit legs on a serving platter.
Brined Roast Turkey Breast with Confit LegsMichael Graydon and Nicole Herriott

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture1 for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.

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