Since my favorite porchetta recipes are often stuffed with sausage, I decided to take the confit that many people are making with the turkey dark meat and use that in my “turchetta” (it’s ...

make them in a turkey confit. Now turkeys are kind of lean and doubly so if you are working with heritage birds, so you have to add your own fat. Duck fat would be great ,but you can use olive oil ...

"We have a fabulous recipe for turkey thigh confit. You're basically taking the dark meat and salting it. You're letting it cure for a day, and then you're slowly cooking it in fat, cooling it in ...