Turkey Rillettes Recipe | Perfect for Grazing Tables & Holiday Parties
Make silky, spreadable turkey rillettes with olive oil and dry vermouth. This confit-style recipe made with fresh turkey thighs is perfect for Friendsgiving, charcuterie boards, and cocktail parties. Oven & slow cooker methods included!
Ingredients
- 2 bone-in, skin-on turkey thighs, about 2 pounds
- 1 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 juniper berries, lightly crushed
- 4 sprigs fresh thyme
- 4 sage leaves
- 1 sprig rosemary
- 1 bay leaf
- 2 cloves garlic, smashed
- 1 shallot, quartered
- ¼ teaspoon ground nutmeg
- 1 tablespoon brandy, or cognac
- 1 cup dry vermouth, or low/no-sodium chicken stock
- extra virgin olive oil, amount varies by vessel size - enough to cover thighs
- melted butter, for sealing
Instructions
Oven Method:
- Preheat oven to 250°F. Season the turkey thighs all over with salt and pepper, getting between the skin and meat as well.
- Place the turkey thighs skin-side up in the smallest possible, high-sided oven-safe dish that fits them in a single layer. Add crushed juniper berries, thyme, sage, rosemary, bay leaf, garlic, and shallot around the thighs. Sprinkle with nutmeg and drizzle with brandy/cognac.
- Pour in the vermouth, then enough olive oil to just cover the thighs. Cover tightly with foil or a lid.
- Bake for 3-1/2 to 4 hours, until the meat is completely tender and falling off the bone.
Slow Cooker Method:
- Season the turkey thighs all over with salt and pepper, getting between the skin and meat as well. Place them in the smallest slow cooker that fits them in single layer. Add aromatics, nutmeg, and brandy/cognac as above. Add the vermouth, then enough olive oil to just cover the thighs.
- Cover and cook on LOW for 6-8 hours until tender and falling off the bone.
Finishing (Both Methods):
- Remove the turkey thighs to a large bowl to cool. Remove the garlic cloves, shallots, and sage leaves to a cutting board and give them a rough chop; add to the turkey bowl.
- Pour the cooking liquid through a fine-mesh strainer into a separate bowl, discarding the solids. Reserve this flavored liquid.
- Remove and discard the turkey skin and bones. Shred the meat well with forks or hands for a chunkier, rustic texture, or an electric mixer / stand mixer fitted with a paddle attachment for a finer texture. (The final texture is up to you; I prefer a very fine shredded consistency for easier spreadability.)
- Mix in 1/4 cup of the reserved cooking liquid. Add additional liquid 1 tablespoon at a time until the turkey mixture reaches a spreadable consistency. (I usually use 1/2 cup total or more.)
- Taste and adjust seasoning with salt and pepper. Pack into small ramekins or mason jars; avoiding any air pockets.
- Top each portion with a layer of melted butter to preserve freshness. Add lids or cover with plastic wrap, and refrigerate for several hours or overnight.
Notes
- Serving Ideas – Allow rillettes to rest at room temperature for at least 30 minutes before serving. Serve with sliced baguette, crostini, or crackers. Add garnishes like whole grain mustard, cornichons, capers, pickled onions, chutneys + jams. Incorporate your turkey rillettes into traditional charcuterie boards alongside cheeses, cured meats, nuts, and dried fruits.
- For more make-ahead tips, storage options, FAQs, drink pairings and more, please reference the full post.
Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.
