Turkey Confit

• 3 cups salt
• 1 bunch each fresh parsley, tarragon, sage, and chives
• 2 whole turkey breasts, about 12 pounds
• 1 gallon duck fat
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1. Place the salt and all the herbs into a food processor and process until the salt is pure green.
2. Set aside.
3. Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours.
4. Take out and rub the salt all over the turkey breasts.
5. Return to the refrigerator for another 2 hours.
6. Take out and rinse all the salt off in cold running water.
7. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator.
8. Preheat the oven to 250 degrees F.
9. Take the turkey out and place, skin side up, in a deep hotel pan.
10. Cover the turkey completely in the duck fat.
11. Roast in the oven for 3 hours.
12. When it comes out, let it sit for 1 hour to cool off.
13. Serve.

salt, fresh parsley, turkey breasts, gallon duck fat, recipe was

Taken from www.foodnetwork.com/recipes/turkey-confit-recipe.html (may not work)