- One turkey, cut up into wings, thighs, and gizzards and heart, about five pounds
- 2 teaspoons kosher salt per pound of meat
- 1 onion, diced
- Crushed black pepper
- For confiting:
- 4 cups olive oil, or enough to completely cover the meat
- 1 head of garlic, the ends cut off to expose the cloves
In a large nonreactive mixing bowl, toss the turkey parts with the salt, pepper, and onion. Cover tightly and refrigerate overnight, up to twenty-four hours.
The next day, rinse the turkey under cold running water and place all the parts in a medium ceramic or enameled cast iron pot. Try to fit the parts in a single layer. Pour on the oil and and make sure that all the parts are covered. Set the pot over very heat and cook until the oil comes to a simmer, about 30 minutes. Turn the heat down even more and continue simmering over very low heat on the stovetop for 2.5 to 3 hours, until the turkey is tender. Take care that the oil does come to a more vigorous simmer. The turkey parts should be pale and soft.
When parts are cooked, turn off the heat and let the turkey parts and the oil cool down in the pot. When sufficiently cool, cover the pot and transfer it to the refrigerator. Make sure the parts are completely covered by the oil—if not, pour on more olive oil until everything is submerged. The meat will hold in the refrigerator for several weeks.
ceramic or enameled cast iron pot, cast iron skillet or metal pan