She Strengthens

Elevate Your Thanksgiving Feast with a Gourmet Twist

This Thanksgiving, why settle for a plain old roasted turkey when you can impress your guests with a gourmet alternative? Our recipe for brined, roasted breast and confit-style legs is sure to be the star of the show.

The Perfect Turkey

When selecting a turkey, opt for a fresh one, which will yield a crisper and more flavorful result than a previously frozen bird. If you do choose a frozen turkey, make sure it’s completely thawed before roasting, a process that can take several days in the refrigerator.

Game Plan

To ensure a perfectly cooked turkey, measure the internal temperature of the thigh, making sure the thermometer doesn’t touch the bone. With a little planning and patience, you’ll be rewarded with a truly unforgettable dish.

Brined Breast

For the brined breast, combine 1 gallon plus 1 quart of water, 1/2 cup granulated sugar, 1 cup kosher salt, 1 tablespoon whole black peppercorns, 1 whole head garlic (sliced in half horizontally), 2 bay leaves, and 2 juniper berries (crushed) in a large stockpot. Bring to a boil, then cool to room temperature. Submerge the turkey breast piece in the brine, cover, and refrigerate for 24 hours.

Confit-Style Legs

For the confit, heavily salt both sides of each leg, then sprinkle with garlic, bay leaves, thyme, and peppercorns. Cover with plastic wrap and let rest for 12 hours or overnight. Heat the oven to 325°F, remove the salt from the legs, and place them in a Dutch oven or large heavy-bottomed pot with confit flavoring ingredients (except salt), duck fat, and vegetable oil. Cover and cook for 2 hours, or until the meat is very tender.

Mushroom Sauce

In a medium frying pan, sauté mushrooms in batches using duck fat or butter, seasoning to taste. Reserve cooked mushrooms in a bowl. If using foie gras, quickly sauté it in the same pan without fat on high heat until browned. Add shallots and cook on low heat for 3 minutes, then add stock. When ready to serve, bring the shallot mixture to a simmer, and add mushrooms, foie gras, and parsley. Mix well and serve immediately.

Beverage Pairing

A wine as rich and complex as the dish itself is in order. Bouchard Ainé & Fils Pommard from France is an excellent choice, with its lovely earthy quality and fine-but-rich tannins that will complement the turkey perfectly.

With this recipe, you’ll be sure to impress your guests with a truly gourmet Thanksgiving feast. Happy cooking!