© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
For the Rice
2 tsp Olive oil
3 Cloves Garlic, crushed
2 c Short grain white rice, uncooked
1 qt Turkey stock
1 c Peas, fresh or frozen
1/2 tsp Saffron threads, crumbled
Zest of 1/2 lemon
1/4 tsp Red pepper flakes
For the Confit Turkey
2 lbs Turkey legs
2 c Olive oil
2 Garlic cloves, crushed
1 tbsp Allspice
1 tsp Black peppercorn
Salt to taste
For the Rice:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, turkey stock, and lemon zest. Bring to a boil, cover and reduce heat to medium low. Simmer 20 minutes. Remove from flame and stir in the peas and set aside.
For the Confit Turkey:
In a deep pan, lay the turkey legs flat, pour the olive oil over the legs, add garlic and spices, cover the pan with a tight foil wrap.
Roast in the oven at 300° for 2½ hours until the turkey is falling off the bones. Remove from oven, let cool and pull out the turkey meat from the bones, and cut the turkey into 1 inch pieces and set aside.
Spread the rice in a bowl and top with the confit turkey. Serve warm.