Ingredients Jump to Instructions ↓

  1. 8 sage leaves

  2. 8 thyme sprigs

  3. 8 bay leaves

  4. 3 tbsp. juniper berries

  5. 2 tbsp. black peppercorns

  6. 5 tbsp. kosher salt

  7. 8 turkey legs and wings

  8. 4 qt. duck fat

  9. 4 qt. vegetable oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 degrees.

  2. Using a mortar and Pestle, grind the juniper berries and black peppercorns to a medium course grind. Add the herbs and salt and stir to release their flavors.

  3. Rub the spice mixture into the turkey well, and place onto a rack. Let sit for two hours to impart flavor as well as extract some moisture form the protein.

  4. Place the turkey into a rondo, and cover with the duck fat and vegetable oil. Place into the 200 degree oven, and cook for two hours, or until the meat is falling off the bone. Remove from the oven and let cool to room temperature. Remove the protein from the fat and reserve for service. Strain the fat through a chinois and reserve for later use. Photo courtesy of<


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