Smoked Turkey Rillettes
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1smoked turkey drumstick (roasted turkey drumstick can be substituted)
- ¾cup chicken or duck fat
- 2bay leaves
- 8sprigs fresh thyme
- 4cloves garlic, sliced
- 2½cups chicken stock, approximately
- Freshly ground black pepper
- Salt, optional
- Toasted baguette slices
- cornichons for serving
Nutritional analysis per serving (8 servings)
273 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel skin from turkey and reserve. Cut turkey in large chunks, discarding cartilage, membrane and bones. Melt fat in a 2- to 3-quart saucepan. Add turkey and skin, bay leaves, thyme and garlic. Add enough stock to barely cover turkey. Bring to a brisk simmer and cook about 1 hour, until most of stock has evaporated (surface will no longer look foamy or bubbly). Remove from heat and cool to room temperature.
- Step 2
Discard skin, bay leaf and thyme. Remove turkey with a slotted spoon, draining well. Cut turkey in 1-inch pieces and place in food processor. Add fat from saucepan. Pulse quickly about 15 times until mixture looks finely shredded. Season with pepper; adding salt only if not using smoked turkey. Pack in a crock, cover and refrigerate overnight or longer (it is best after a couple of days). Remove from refrigerator 30 minutes before serving with toast rounds and cornichons.
Private Notes
Comments
What could you substitute for the chicken or duck fat?
This is delicious! I didn't put all the fat in to start; I gradually added more until it was the right consistency. Mine also needed just a little salt. We're lucky enough to be the recipients of a smoked turkey every Christmas from a farmer relative. I'm often at odds at what to do with all of it, because it's just my husband and me these days. This will go on my repeat list!
I substituted 4 large smoked Turkey necks for the leg - the meat is much more tender and easily shredded by hand. Also, I added more vegetables and herbs to unsalted stock used for simmering (2 carrots, 1/2 onion, 2 celery stalks with leaves, 6 stalks parsley) and seasoned the shredded cooked turkey to taste with smoked salt. I chose to mix the duck fat with the warm, shredded Turkey rather than adding it to the simmer pot where too much of it would be lost on discarded herbs and vegetables.