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Ingredients:
1 teaspoon rubbed sage
2 teaspoons dried thyme
1 medium bay leaf, crumbled
About 3 pounds turkey thighs, bone in and skin on
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
5 whole cloves
5 large cloves garlic, peeled
About 2 quarts extra-virgin olive oil

Directions:

In a spice grinder, finely grind the sage, thyme and bay leaf. Rub turkey with herbs and sprinkle generously with the salt and black pepper. Poke one of the whole cloves into each of the garlic cloves and nestle into turkey thighs. Chill, uncovered, for at least 6 hours or overnight.

Remove turkey from refrigerator and quickly rinse off most salt and seasonings. Pat thighs dry with paper towels. Remove and reserve clove-studded garlic.

Place thighs in a deep, oven-proof saucepan or Dutch oven just large enough to hold in a single layer along with garlic cloves. Cover with the olive oil and slowly heat oil over medium until a few bubbles begin to appear. Oil should be around 190 F on an instant-read thermometer.

You can now cook turkey, covered, on stove top or in a preheated, 225-degree oven, checking to make sure oil stays around 200 F. Cook, turning once or twice for about 21/2 hours or until meat is very tender but not falling off bones.

Gently place meat in a container and pour oil over so that meat is completely covered. Cover and store in refrigerator for at least 3 days before using and up to 2 weeks. Though confit can be used immediately, it really benefits from a mellowing in the refrigerator for a few days. Don't forget to save and use delicious oil in other recipes!

— Recipe courtesy of chef, author and cooking instructor John Ash

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