Confit Turkey Wings

When we first tried this recipe and served it to the kids it was a resounding thumbs up!

Slightly salty with hints of orange, juniper and thyme, these turkey wings are delicious and very easy to prepare.  They are perfect for the barbecue, and are great paired with salad for a quick Saturday night dinner in.

Time: 14 hours, includes 12 hours cooking time. Serves 4


Zest of 1 orange

10 juniper berries

½ teaspoon black peppercorns

100 grams salt

½ bunch thyme

2 fresh bay leaves

8 turkey wings

Handful of rocket

1 orange, peeled and divided into segments

Olive oil

Freshly cracked black pepper


Roughly crush the zest, juniper and peppercorns in a mortar and pestle, adding a little salt at a time to assist. When you have achieved a coarse mix, add the thyme and the rest of the salt. Use scissors to cut the bay leaves into the mix.

Wash the turkey wings and pat dry with paper towel. Cut each wing at the joints to give 3 pieces. (I vacuum-pack the wing tips and throw them in the freezer to add to my next chicken stock.) Place the remaining pieces in a non-reactive (plastic or ceramic) bowl and rub well with the spice rub. Cover the bowl with cling film and place in the fridge for 1–4 hours to cure.

Preheat a water bath to 72⁰C/161.6⁰F.

When cured, rinse off the salt mix and pat dry with paper towel. Place the wing pieces in a single layer in a vacuum pouch and seal on high. If splitting the pieces between more than one vacuum pouch, ensure there is an even mix of pieces in each pouch, as the drumette doesn’t have as much fat as the centre piece to keep it moist. Place the vacuum pouch in the preheated water bath and cook for 12 hours.

To cool the turkey wings for later use, use the three-stage cooling method.

To serve

If reheating the turkey wings from cold, place back in a 72⁰C/161.6⁰F water bath until warmed through.
Brown the cooked (or reheated) turkey wings in a medium-hot pan with a little oil until golden.  You could also place under a hot grill or on the BBQ for a crisp finish.

Serve with a simple rocket and orange salad dressed with olive oil and freshly cracked black pepper.


Image and Recipe from ‘At Home with Sous Vide’ by Dale Prentice