Step two: confit the turkey legs and wings. Done this way, they’re succulent, tender and juicy alongside the breast on Christmas Day. They keep for ages in their fat too, so if your bird is too big, you can save some of the meat for the new year. There’s a full confit method in my roast turkey crown and confit legs recipe.
I prefer a deep saucepan so the pieces are well submerged, but a deep roasting tin that fits them snugly works too. Rinse off the brine and pat them dry. I melted 2 litres of duck fat, and it took about 1.5 litres to cover two legs and two wings completely.
Heat the fat to 90°C on the hob, lay a piece of baking paper on top, then cook in the oven at 110°C for 3–4 hours (mine took three and three-quarters). A skewer should slide through easily and the meat should be starting to come away from the bone. Don’t fret – it’s really hard to overcook confit.
Transfer the pieces to a clean pan and carefully pour the fat over, leaving the impurities behind. Cover with the paper, cool and refrigerate. On the day, melt the fat on a medium heat, lift the pieces out and roast in a hot oven for 20 minutes to crisp up, then break up the meat and serve it around the crown.
The duck fat is reusable, perfect for your roast potatoes. The jelly underneath is too salty for stock, but once chilled the fat separates and is easy to lift off and keep in the fridge.