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turkey thighs kosher salt ground black pepper bay leaves thyme rosemary garlic olive yellow onion cremini mushrooms garlic rigatoni pasta parsley Parmesan
Viewed: 16 - Published at: 8 years agoIngredients
- 2 large turkey thighs, 10 to 12 ounces each
- Kosher salt, as needed to season turkey, plus 1 teaspoon for pasta dish
- Coarsely ground black pepper, as needed to season turkey, plus 1/4 teaspoon for pasta dish
- 8 bay leaves
- 4 to 6 sprigs fresh thyme
- 2 to 3 sprigs fresh rosemary
- 6 large unpeeled cloves garlic
- 1 1/2 quarts olive or vegetable oil, or as needed to cover turkey by 1-inch
- 1 cup diced yellow onion
- 8 ounces sliced cremini mushrooms
- 1 teaspoon minced garlic
- 1 pound rigatoni pasta, cooked al dente, drained (reserve 1 cup pasta cooking water separately)
- 3 tablespoons minced fresh parsley leaves
- Grated Parmesan, for serving
Method
- Season the turkey thighs liberally on all sides with the kosher salt and pepper and place on a plate or in a shallow baking dish along with the bay leaves and thyme.
- Refrigerate, covered, for at least overnight and up to 2 days.
- Preheat the oven to 200 degrees F.
- Remove turkey from the refrigerator and rinse well under cool running water.
- Pat turkey dry with paper towels.
- Scatter the bay leaves, garlic, thyme, and rosemary along the bottom of a high-sided baking dish or Dutch oven just large enough to hold the turkey thighs in 1 layer and add the turkey thighs.
- Add enough oil to cover by 1-inch.
- Place in the oven, uncovered, and cook overnight, until meat is fall-from-the-bone tender, usually about 15 hours.
- Transfer to a cooling rack and allow to cool to room temperature.
- Remove the thighs from the oil and pull the meat from the bones.
- Discard bones and skin.
- Pull or coarsely chop meat into bite size pieces and set aside until ready to prepare pasta.
- Strain and reserve confit oil, rosemary sprigs, and garlic cloves separately.
- (Confit may be made up to 1 week in advance and refrigerated until needed.
- Reserved confit oil may be refrigerated for up to 1 week as well and can be used in place of olive oil for savory applications.)
- In a large skillet over medium-high heat add 1/4 cup of the reserved confit oil and, when hot, add the onions and cook until softened, about 3 minutes.
- Add the mushrooms, 1/2 teaspoon of the kosher salt and 1/8 teaspoon of the pepper and cook, stirring, until lightly caramelized, about 4 minutes.
- Mash enough of the reserved confit garlic to measure 1 tablespoon and add this to the skillet along with the freshly minced garlic.
- Cook, stirring, for 1 minute.
- Add the reserved turkey confit and the al dente pasta and 1 cup of the reserved pasta cooking water, the remaining 1/2 teaspoon of kosher salt, and remaining 1/8 teaspoon black pepper and cook, stirring, until liquid is mostly evaporated and pasta and turkey are heated through, about 4 minutes.
- Add the parsley, stir to combine, and serve immediately, in shallow bowls, sprinkled with Parmesan, to garnish.
