Confit Turkey Wings

• 2 turkey wings from a 15-17-pound turkey
• 2 garlic cloves, sliced
• 2 bay leaves
• 4 whole black peppercorns
• 2 whole cloves
• 1 tablespoon plus 1 1/2 teaspoons kosher salt
• 1 cup
• 2 1/2 cups canola oil
• A 1-gallon resealable bag; a 9x5x2 3/4" loaf pan

1. Separate turkey drumettes and flats. Remove and reserve wing tips for stock.
2. Place drumettes and flats in 1-gallon bag; add garlic, bay leaves, peppercorns, cloves, and salt. Press out air, seal bag, and rub outside of bag until spices are evenly distributed. Chill 24-36 hours.
3. Preheat oven to 200u0b0F. Remove turkey pieces from bag, rinse under water, and pat dry; discard spices and herbs. Place turkey in loaf pan. Pour in ghee, then add oil (pieces should be completely covered).
4. Roast turkey until an instant-read thermometer inserted into drumette registers 190u0b0F, 3 1/2-4 hours. Let cool completely in pan, then chill overnight.
5. Remove turkey pieces from pan, letting any excess oil and ghee drip off, and transfer to a plate. Heat a large skillet over medium-high until hot but not smoking. Cook turkey pieces until browned on all sides and warmed through, 8-10 minutes. Serve warm.

turkey, garlic, bay leaves, black peppercorns, cloves, kosher salt, canola oil, loaf pan

Taken from www.epicurious.com/recipes/food/views/confit-turkey-wings (may not work)