This is a fantastic use for leftover roast turkey. Although it's worth making from fresh turkey thighs anytime. The thighs are the best bit of the bird - full of flavour, suited to slow cooking and not expensive if bought separately. You could also use smoked turkey instead.
Recipe: Turkey rillettes.pdf
Makes: approx 1 litre rillettes, which will feed 12+ as a starter with toast and pickles
1500g turkey leg meat on the bone - drumsticks and/or thighs
320g duck or goose fat
3 large fresh bay leaves
8 sprigs of fresh thyme
2 sprigs of fresh sage
8 cloves of garlic, peeled
approx. 500-700ml turkey or chicken stock
3-5 tsps Cognac, or to taste
3-5 tsps lemon juice or vinegar, or to taste
salt & pepper
- Place meat snugly inside a heavy-based pot. If it won't fit easily, cut it into smaller pieces. Add fat, herbs and garlic and just enough stock to cover. Season with salt (unless using pre-cooked or smoked meat).
- Simmer gently, uncovered, until most of the water content has evaporated away and the meat is falling away from the bone. If the meat was pre-roasted an hour will be sufficient, otherwise you may need two to three hours to cook it from raw. Turn the meat over occasionally.
- Remove the meat and when cool enough to handle break or cut it into 1 inch pieces, removing the skin, bones, veins and sinews etc. Shred the meat into strands using your fingers or two forks. Or blitz it in a food processor. You can also add in the sage leaves (not stalks) and garlic cloves if you like. Mash everything together well.
- Pour the liquid contents of the pot through a sieve into a jug. Let it settle and then spoon or pour off the top layer of fat into another jug, leaving the meaty juices in the first.
- Mix spoonfuls of fat and meat juice into the rillettes until you have a moist paste. You probably won't want to use all of the juice or fat.
- Taste and season with salt and pepper and dashes of bandy and vinegar. It should taste well seasoned and rich but with a brightness to alleviate the fattiness.
- Pack into bowls or jars. Pour leftover fat over the top to seal the surface. Chill for a couple of hours (or preferably a couple of days) in the fridge before serving. Serve with toast or baguette and something zingy such as a relish or pickle.
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