You've seen roasted turkey, fried turkey and grilled turkey now it's time for the best turkey! Guy Fieri is sharing his recipe for the most tender, flavorful turkey you've ever tasted, with help from his son Ryder! #GuyFieri #GuysBigBite #FoodNetwork #Turkey #Confit #ThanksgivingWatch Guy on #DDD, Fridays at 9|8c and #StreamOnMax!Get the recipe https://foodtv.com/3FVjPCQSubscribe to Food Network http://foodtv.com/YouTubeWe know one thing is certain Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Turkey Leg Confit with Shallots and ThymeRECIPE COURTESY OF GUY FIERILevel: IntermediateTotal: 11 hr 55 min (includes chilling time)Active: 40 minYield: 4 to 6 servingsIngredients1/2 cup kosher salt1 tablespoon cracked black peppercorns 4 fresh turkey legs 8 cups (64 ounces) rendered duck fat 8 cloves garlic, smashed 4 medium shallots, minced 8 sprigs fresh thyme 3 whole cloves 2 sprigs fresh rosemary 2 star anise 1 teaspoon fennel seeds 1 cinnamon stick 1 lemon, strips of peel only 1 orange, strips of peel only DirectionsIn a large mixing bowl, combine the salt and pepper. Place the turkey legs in a large re-sealable bag and add the salt mixture. Shake around to coat the legs evenly and then seal bag and place in fridge overnight.Preheat the oven to 300 degrees F. In a large Dutch oven over medium heat, add 1/4 cup duck fat. Remove the turkey legs from the bag and brush off excess salt. Add the turkey legs to the pot and brown all over, 3 to 4 minutes per side. Add the garlic and shallots and cook until fragrant, 2 to 3 minutes. Add the thyme, cloves, rosemary, star anise, fennel seeds, cinnamon, lemon peel and orange peel and then pour over the remaining duck fat so the legs are completely covered.Bring to a gentle simmer (without boiling or frying), then remove from the heat, cover and place into the oven. Cook until the meat starts to fall off the bone, about 3 hours.Place the legs on a baking sheet. Shred the meat and serve. Reserve the fat and use it to cook gravy, French fries or roasted potatoes. If making ahead of time, remove the pot from the oven and set aside to allow the turkey to cool in the fat. Once cooled, place in the refrigerator overnight to completely chill. To serve, remove the turkey from the fat and crisp in a dry pan to heat through.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Guy Fieri's Turkey Leg Confit with Shallots and Thyme | Guy's Big Bite | Food Networkhttps://youtu.be/E9r4rwgyRqA
