Brined Roast Turkey Breast with Confit Legs

Ingredients

• 2 tablespoons allspice 
• 2  chiles de árbol dried
• 2  bay leaves 
• 1  carrots peeled
• 2  " sprigs rosemary 
• 9 cups duck fat 
• 0.5  fennel bulb sliced
• 1 tablespoon fennel seeds 
• 8 sprigs flat-leaf parsley 
• 2 tablespoons juniper berries 
• 10 servings kosher salt freshly ground
• 4 strips lemon zest yellow ( part only; from 1/2 lemon)
• 1  onion sliced
• 1 tablespoon freshly cracked pepper black
• 0.5 bunch sage sprigs 
• 3 sprigs sage 
• 0.3 cup sugar 
• 8 sprigs thyme leaves 
• 0.5 bunch thyme sprigs 
• 14 pound turkey 
• 0.3 cup butter unsalted melted ()
• 1  onion yellow sliced

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• knife
• pot
• roasting pan
• aluminum foil
• ziploc bags
• rolling pin
• mortar and pestle

Directions

1. Place whole legs and wings on a baking sheet.Rub chiles, salt, and pepper all over turkey;transfer to a large resealable plastic bag.Scatter herbs and lemon zest all aroundturkey in bag. Seal bag and chill overnight.
2. Preheat oven to 250°F.
3. Brush off herbsand excess salt from legs and wings.
4. Heat duck fat in a heavy 5-quart pot overlow heat just until melted and warm.
5. Addlegs and wings to pot and submerge.
6. Place turkey in oven and cook until legsare tender and a paring knife can be easilyinserted into the thickest part of thigh,3-3 1/2 hours.
7. Let turkey cool in duck fat atroom temperature, about 2 hours. Coverand chill overnight. DO AHEAD: Confit canbe made 3 days ahead. Keep chilled.
8. Coarsely crushallspice berries with a mortar and pestle.Alternatively, place in a resealable plasticfreezer bag and crush with a rolling pin orthe bottom of a skillet.
9. Transfer to a largepot. Repeat with juniper berries, then fennelseeds.
10. Place spices in pot.
11. Add salt, sugar, and 2 cups hot waterto pot with spices. Stir until salt and sugardissolve.
12. Add onion, carrot, fennel, parsleyand thyme sprigs, bay leaves, chiles, andcloves.
13. Add 3 quarts very cold water andstir to combine.
14. Place turkey breast inbrine.
15. Place a plate on top, if necessary, tokeep breast submerged. Cover and chillovernight.
16. Preheat oven to 450°F.Line a large roasting pan with foil. Set a rackinside pan. Scatter onion, sage, and thymeover rack.
17. Remove turkey breast from brine.Pat dry with paper towels.
18. Place turkeybreast on top of herbs on rack.
19. Brush breast with melted butter. Seasonwith salt and pepper. Roast turkey for30 minutes. Reduce oven temperature to300°F, cover breast loosely with foil, andcontinue to roast until an instant-readthermometer inserted into the thickest partof breast registers 160°F, 2 1/2-3 hours total.
20. Let breast rest for at least 30 minutesbefore carving.
21. Meanwhile, rewarm confit legs and wingsin duck fat over medium heat.
22. Removelegs and wings from fat; transfer to a largenonstick or cast-iron skillet and cookover medium-high heat until skin is nicelybrowned, about 6 minutes per side. Strainfat from pan and freeze for future use.
23. Carve breast; arrange on a platter.
24. Placewings and legs alongside.