Ingredients
- •3 turkey thighs or legs (about 4–5 lbs total), bone-in
- •2.5 tsp kosher salt
- •1 tsp black pepper
- •6 sprigs fresh thyme
- •4 cloves garlic, smashed
- •2 bay leaves
- •¼ cup duck fat or olive oil
- •3 cups cooked white beans (cannellini or great northern)
- •1 bunch Tuscan kale, stems removed, chopped
- •4 cloves garlic, minced
- •1 shallot, minced
- •2 tbsp olive oil
- •1 cup chicken or turkey stock
- •½ cup heavy cream
- •2 tbsp fresh lemon juice
- •1 tsp lemon zest
- •¼ tsp red pepper flakes
- •Fresh parsley for garnish
- •Grated Parmesan for serving
- •Crusty bread for serving
Instructions
Pat turkey pieces completely dry with paper towels
Season generously with kosher salt and black pepper on all sides
Place turkey in vacuum-seal bag or large zip-top bag
Add thyme sprigs, smashed garlic, bay leaves, and duck fat or olive oil
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 166°F (74°C)
Submerge sealed bag in water bath, ensuring turkey is fully submerged
Cook for 9 h for confit-style, fall-off-the-bone texture
About 30 min before turkey is done, prepare beans and kale
Heat 2 tbsp olive oil in a large, deep skillet over medium heat
Add minced shallot and cook until softened (3 min)
Add minced garlic and red pepper flakes, cook 1 min until fragrant
Add chopped kale and sauté until wilted (4–5 min)
Add cooked white beans and chicken stock
Bring to a simmer and cook for 10 min to meld flavors
Stir in heavy cream, lemon juice, and lemon zest
Season with salt and pepper to taste
Keep warm over low heat
When turkey cook time is complete, remove from bag
Reserve the flavorful cooking fat and juices
Pat turkey dry and remove bones if desired (they should pull right out)
Preheat broiler to high
Place turkey pieces skin-side up on a sheet tray
Brush with reserved cooking fat
Broil for 4–6 min until skin is crispy and golden
Watch carefully to prevent burning
To serve, spoon creamy white beans and kale into shallow bowls
Top with turkey confit pieces
Drizzle with a bit of the reserved cooking fat
Garnish with fresh parsley and grated Parmesan
Serve with crusty bread to soak up the delicious sauce
Notes
- •The confit-style cooking makes the meat incredibly tender and flavorful
- •Save the cooking fat - it's liquid gold for cooking vegetables or potatoes
- •This dish can be made entirely ahead and reheated beautifully
- •Substitute canned white beans for convenience - just drain and rinse first