The Best Turkey You'll Ever Eat (With Make-Ahead Potential): Turkey Confit | What’s Eating Dan

[@chinchilla_blubber]

The property of interest in your fat vs. water experiment is not heat capacity, it's thermal conductivity. The water transfers its energy to your finger faster than oil so you feel the pain faster.

[@planetsoccer99]

yeah, chemical engineer here, they totally mixed that up. Heat capacity has nothing to do with the heat flux, aka how much pain you would feel.

[@Jaigarful]

Yeah I was about to post this. I was trying to find heat transfer coefficients for cooking oils but they're not readily available it seems.

[@eriochromeblackt3021]

Heat capacity is the amount of heat a substance can hold right?

[@LukeWalstead]

Had the same thought but... I only have a cursory knowledge of the physics involved. I was questioning my understanding (because I don't automatically assume the video I'm watching is wrong) so I'm glad to learn I'm not mistaken 😂

[@markcamenzind224]

Agreed that it is not heat capacity. But I think a better parameter than either is the heat transfer coefficient (deals with convection and boundary layer properties) of the oil vs the water. Thermal conductivity of fluids is better applied when they are used as insulators, such as air in a double-paned window. Source: Mechanical Engineer who deals with heat transfer.

[@brendangreene1631]

Where’s the white meat recipe for guests who don’t like food?

[@jessefiedler5069]

Second this. To serve picky eaters, I would like a recipe that confits the whole bird. Thighs, legs, and breasts, oh my! Way too many people refuse to eat the dark meat. Sad, since it is the most flavorful part of the turkey.

[@JeremyGabbard]

"We ask them politely, yet firmly, to leave."

[@johnhpalmer6098]

I love dark meat, no matter the bird. I have chicken thighs in the freezer and sometimes it's best just sauteed skin side down to start, flipping until it's around 170-180F, with not much more than salt, pepper and maybe the juice of a lemon if I have one on hand. :-) There are other ways to have that same thigh, but it's a way. :-)

[@anniediantonio2885]

This made me laugh so loudly it scared my dog. Well done.

[@audreydeneui192]

@@JeremyGabbard ha ha ha ha ha!

[@gergelysoki1705]

this guy looks like the kitchen version of Ryan Reynolds

[@bongbuenaventura7735]

Yeah for a while I thought he was Ryan in disguise 😄

[@elengstrom]

…but more handsome than Ryan Reynolds and far more talented!

[@capers72424]

Very funny! Dan and Ryan are the same person, so of course they look alike!

[@HairyFoodyGuy]

Loving your channel from across the pond. I run a similar channel but with English food :)

[@christinekaye6393]

Are you on You Tube?

[@Khristafer]

That's the cheesiest shirt I've ever seen.

[@Justin-Trammell]

This was super informative and interesting, Thanks!

[@ketowolf]

This is interesting! Y’all should do a comparison on all the ways to cook a thanksgiving turkey! Roasted, deep fry, confit, etc!

[@RobertAmosIV]

No knock on the recipe, but holy crap the explanation on the difference between water and oil is extremely inaccurate. Yes, water does "hold" more energy as in it takes more energy to change the temperature. But that has zero to do with the heat transfer coefficient that is a measure of the rate of thermal conductivity. Water transfers heat efficiently, a separate property from the enthalpy the water holds.

[@adamdeng749]

This needs to be higher. Seems like a case of wrong arguments leading to the right conclusion

[@beak90sfx]

Yes exactly. And the reason he can hold his finger in the oil forever, is because the heat transferred into the finger is equal to the heat transferred out by his blood And that equilibrium happens at a low enough temperature such that it isn’t painful. The inside of his finger probably never gets above 110F, whereas the water finger can get to maybe 130F (made up numbers just for the argument).

[@markcamenzind224]

Bingo! Heat transfer coefficient = conductivity and convection.

[@benjaminmichael4063]

great video, but you are wrong about why water burns you before oil will at the same temperature. It has nothing to do with the total amount of energy in the water/oil pots and everything to do with the relative heat conductance of the water and oil. Water is a better conductor of heat than oil, so it conducts heat to your finger faster, resulting in you getting burned quicker!

[@kdmdlo]

Informative ... but are you suggesting that you cook the entire bird by this method or only turkey parts?

[@MelissaTress]

Wondered the same!

[@YolandaisYolandaCooks]

Waiting for the answer as well. Would it be easier if you deboned the turkey first or do you need the bones for flavor? I don't like dark meat poultry so thighs are out of the question.

[@CampStoneFox]

I'm going to try to break down a whole bird and try this.

[@RebeccaC2024]

@@CampStoneFox I am going to do the same thing.

[@phungktk533]

Great question! I had the same thought and for some, carving the whole turkey tableside is part of the Thanksgiving experience.

[@chefdingo]

I work in a hospital cafeteria, every other Monday we serve flavorless and dry "roast" turkey. I don't know how many people have commented how delicious it is and they wish they could make it like that for Thanksgiving. If our nasty turkey dinner is that delicious to them, how horrible is their Thanksgiving turkey? I tend to forget that most people couldn't cook an edible meal to save their life. I have a friend who's retired husband spent decades in food service, but everything that he's made is lackluster and everyone considers him a really good cook.

[@nebbindog6126]

Say like when they mean recognize. Most don't work through understanding new tastes.

[@phungktk533]

But how do you confit an entire turkey, not just pieces? Much of the fanfare in making the turkey is bringing out the entire bird and carving tableside, no?

[@stevenbeach748]

My brother is a professional chef. We do holidays at his house. He never brings out the whole turkey. He slices it in the kitchen and puts it on a platter.

[@superlamb6395]

Wondering about containers that are large enough to cook the turkey when covered in duck schmutz and storing the big bird for days?

[@timtimhamham2105]

the dutch oven itself

[@Lulu-ue2lj]

I love this! You had me at duck fat. Now I’m wondering how I could do this with a small whole turkey 🦃? Hmmm

[@goodsnpr]

Look into doing a boneless turkey.

[@MissTEO1]

@@goodsnpr That is a good idea… Adam Ragusea just published a video on exactly that.

[@scofah]

Excellent video RUINED by WAY TOO MUCH background music. A little bit of music goes a LONG way. Stop overdoing it.

[@confusedwhale]

I read it as "best turkey you'll _never_ eat," and that seems like a vastly more interesting video.

[@Ruby_Nash]

Maybe i missed it but did he explain why he didnt cook the whole turkey?

[@mikeylikesit6588]

I thought this too. I may try this but I’ll break down a whole turkey like a normal person.

[@ArtU4All]

He was making a point how the turkey legs come out “dry” when roasted. Confit is a way around it.

[@Strattiffy]

If the effectiveness of this method is due to slow transfer of heat (from the oil), wouldn't we get the same results from sous vide at a lower temperature? Also, Dan attributes loss of flavor in typical cooking methods to flavor molecules dissolving in the surrounding water. At any cooking temperature the meat will emit juices/steam, altho less at lower temps naturally. Wouldn't most loss of flavor be due to this? How would we test this?

[@Mouse2677]

Does this work with Breast and remaining turkey as well?

[@leahhodgins2025]

Where is the actual recipe or step by step video? I’m on board that this is the best way to do it, but after this video still don’t know how 🤷🏻‍♀️

[@thadburill]

You are entertaining and informative as Alton Brown (That's a compliment) in your own way. I love the science behind cooking. great job!

[@alanvonau278]

Dan is by far my favorute presenter at ATK 👍🏻👍🏻👍🏻.

[@DeviousFink]

I would watch Dan boil water.

[@aznwierdone]

definitely trying it this year! seems perfect for a small number of people, without worrying as much about quantity and will be super easy for leftovers!

[@LukeWalstead]

Serious question: Can the theory of this cooking method be applied to sous vide? For instance, placing a turkey or chicken breast in a bag full of fat and then using the water bath of the sous vide to hold it at 190°. Would you get the same result as using an oven where the air touching a pot transfers heart into the fat and then the meat? Or would water more efficiently heat the oil and thereby change the result? Also, does that salt cure work for chicken or would the recipe need to be adjusted?

[@slickshughes]

When originally published in cook's, they gave both versions (this one and sous vide) side by side. The sous vide even had the benefit of requiring less duck fat, as it's more easily surrounded in the bag.

[@boydvo8192]

Sous Vide Everything has done multiple experiments of adding oils/fats to the bag with the meat they are cooking and what they’ve found is that the flavor of the meat is reduced. They hypothesized that the fat dilutes or draws out the flavors in the protein making it less tasty. I’m curious if confit has the same effect, or if those outcomes are a result of cooking it sous vide. I would say either cook it sous vide or confit but not both. That would be a cool experiment if you split a chicken in half and cook it both ways and see which one is best! I’m sure the salt cure would be great on chicken. But take my advice with a grain of salt as I do a lot of watching of cooking videos and just do some cooking.

[@subparwelder]

Serious Eats found that duck confit was just as good sous vide. They recommended 155 for 36-40 hours, let the meat "cure" for 24 hours in the fridge, then crisp the skin. I imagine that method would work for dark meat on turkey as well. The breast might need a shorter cook at that high a temperature though.

[@Sometimes_Always]

Im totally simping for the brunette @ 0:17. Can you be any cuter?

[@bobsmith6079]

The reason that he can keep his finger submerged in the hot oil and not the hot water is not because the thermal capacity of water is higher but because the thermal conductivity of water is six times higher than oil. What he's calling thermal capacity is actually called specific heat. The "thermal capacity" or specific heat of water is over twice that of aluminum but the thermal conductivity of aluminum is 2,370 times that of water so if you take a bare aluminum pan versus water at the same temperature and leave your fingers in contact with both you will quickly find out just how wrong he is.

[@bobsmith6079]

The thermal conductivity of aluminum is over 400 times greater than water.

[@minimalisticapprentice2288]

There’ll be no turkey on my thanksgiving dinner table this year coz I can’t afford it. Sad!

[@OlesonMD]

Same thing with beef! Prices are out-of-sight.

[@janedoe805]

I’m so sorry for your situation... I’m not bothering because, I’m widowed and my kids are grown and live too far to travel. There’s always Netflix. 😉😊♥️

[@colinstu]

huh? Look around. I've sometimes seen turkeys blown out for 25 cents a pound.

[@nebbindog6126]

Thank the nearest democrat.

[@daveclark8337]

I live in an area where groceries aren't cheap but a 24 lb turkey is still only $10 at Safeway. What other meat can you buy that's less than 41 cents per pound?

[@adedow1333]

That garlic confit was amazing. And it lasted a good long while in the fridge and I had garlic for all my recipes. Tasty time saver! The turkey looks lovely as well. And I just might need that Chevre shirt. Very fun!

[@LazarusLong10]

I think this year I’ll stuff the garlic confit under the turkey skin before cooking

[@bethhumphreys110]

If I wear it to work, many of the young people will wonder what chevre is. If I wear it around people my age, they might wonder "goat" stands for. Either way, I have fun. (And it is the G.O.A.T. so yummy)

[@quackpond]

Whats with the slouching lip on half your speech?

[@richardp5920]

Considering that duck fat goes for about $1/oz, I’ll stick to my roasting method, which hasn’t let me down on flavor or juiciness yet.

[@anthonythomas5344]

What would that method be 👀👀

[@jeffostlind6225]

Yo Richard we’re trying to learn stuff here. Tell us THE SECRET

[@jred5153]

Luddite. 😆 You can use the oil over and over and for many different things. Don't let your cheapness keep you from trying new things.

[@fallguy4209]

Thought this was going to be an interesting video and it was boring.

[@LiamMack33]

Meh. If more people knew how to properly cook a turkey in the first place the plea to "give turkey another try" wouldn't be necessary. But sadly, a majority of people I've talked turkey with are kind of clueless as to how to make any turkey taste outstanding.

[@christinekaye6393]

Are you willing to share your method for cooking turkey? I'd be ever so grateful.

[@kyleweeks1581]

I made this last year. Truly the best turkey I’ve ever eaten.

[@bettymackey379]

Where did you source the turkey thighs? Did you use other cuts of turkey?

[@kyleweeks1581]

@@bettymackey379 Found them at a little bit more of an upscale grocery store. They were super affordable and already prepackaged. (Central Market in case you’re a Texan) 😄

[@CreamyJalapeno]

@@kyleweeks1581 Did you use duck fat?

[@NrDeepakMCB]

kzbin.infohpWKErw8flw?feature=share

[@NrDeepakMCB]

@@bettymackey379 kzbin.infohpWKErw8flw?feature=share

[@markfischer3626]

If you have never fried turkey at 375 degrees F in peanut oil in a turkey fryer then you don't know how good turkey can taste. It is incredible. It's also very dangerous to do. If you figure out a safe way the way I did then You've really got something. The risk is that oil will spill over the top of the fry pot and reach the heating element, often a propane burner. This will set the entire pot into flames and eating turkey will be the last thing on your mind. You'll be lucky if you don't get severely injured, killed, or burn your house down. You can reuse the oil but you have to bring it up to 400 degrees the second time. A 13 pound turkey takes about an hour. This method just blows away every other method. BTW, if you are going to roast a turkey in an ove, my advice is to start with the breast side down. This allows the juices to drain into the white meat in the breast. Usually they tell you do do it the opposite way. That is why the white meat dries out and tastes like cardboard.

[@dg90210]

I've used a Masterbilt electric turkey fryer for years. It's very safe and can be used inside or out. The one I have limits the size to 14 lbs, but a newer version allows up to 20lbs. Hope this helps

[@LawyerPanda]

I've been thinking about using my sous vide device to maintain the cooking temp for my confit. For example, I would seal the duck leg in a bag with duck fat, and let that sit in a pot of water that's regulated by my sous vide device.

[@TroyBrinson]

I made this turkey! But I did not make it for Thanksgiving I did it with a turkey breast and used that breast to make lunchmeat for my daughter (she is very picky) she loved it! This makes fantastic lunchmeat if your life skills are good enough to cut the meat thinly. Thanks Dan

[@ArtU4All]

Oh, just get a slicer now. 😉Will pay for itself back vs buying coldcuts

[@wsckky]

Great idea cuz the breast meat is typically bland and dry

[@pvman2]

Question: What do I do with all the oil/fat once I'm done with the turkey? Is it safe to somehow save/store/reuse?

[@debbyd5729]

Yeah. Strain it and save it in a container with a lid. Best to store in the fridge. Then use it as you wish (roasted potatoes and veggies in that leftover fat 😋)

[@pvman2]

@@debbyd5729 How can one tell if starts to "go bad" or turn rancid? How many times can one reuse it?

[@ArtU4All]

@@pvman2 Animal fat is different from plant oils in cooking. It’s better/safer - from grandmas’ wisdoms. Second, confit uses temperature much lower than frying. Third, your nose WILL tell you about rancidity. Forth, warm the fat FIRST - before adding the meat - to make sure the most insensitive nose will KNOW 😤😎😋🤣😂😅

[@alexanderclaylavin]

Yes Dan

[@mikalarsonphotography]

I'm coooking one regular non-brined turkey and one Kosher turkey (which comes brined). How can I make this work? Obviously bagged separately. During the pre-brine my thought was the Kosher one would skip the salt and sugar but still pre-cure with the other things? Or just skip the pre-curing step for that one?

[@markcamenzind224]

Heat capacity is not particularly relevant for slow cooking via a liquid immersion such as confit, sous vide, or braising. Instead, the convective heat transfer coefficient (h) of the liquid is more important! If you look at the equation for heat transfer, heat capacity is nowhere to be seen. Heat rate=h*(T_liquid-T_meat)*Area

[@EchoSigma6]

Duck fat is not exactly cheap, can you filter it after cooking like regular oil for the next use? IMO, nothing wrong about fat it’s the sugar/processed carbs that is not good for me. Acceptable fat to me is from animals and EVOO.

[@bettymackey379]

Dan, I can't find turkey thighs to purchase - only whole turkeys or turkey breasts. How did you source turkey thighs only?

[@ericmgarrison]

My Wegmans has them. Check your bigger stores, Amish markets, etc.

[@sbliss8813]

Not eating turkey Dan>..Tried this recipe. 4/6 days of brining made bird super dry not to mention so salty!!! Bummed i wasted $ on expensive bird. At least my sides turned out. Not sure what went wrong. Looked up other recipes and they say to brine at the most 2 days. Self disclosure .. I am a vegetarian but my friends eat the meat. So I actually did not taste it. But it looked dry and friends couldn’t eat it.. So just caution to others… Brine for less time!!

[@janekailey2173]

So water, having more energy, cooks the food faster? He doesn’t say which -water or oil- is faster and what he means by “all that energy”! Frustrating!!

[@hjackson7563]

Where can you find duck fat? I don't think I've ever seen it in a store before. Thanks Dan for the super fun video!

[@jokerproduction]

Ever heard of Amazon?

[@themostselfishman]

Whole foods has duck fat clustered with other fats, like olive oil and vegetable oil. It is usually just to the side and a little higher up.

[@AirrowRocket]

@@jokerproduction Why the sarcasm?

[@JeremyGabbard]

Sometimes it's also sold in the refrigerated/frozen section near the other meats. It would also be worth calling a butcher though, because I think it's one of those things that can be cheaper to get from them in a tub than a little jar at the grocery store.

[@mackal]

My dad makes pretty great turkey, he doesn't bother with confit or anything. Just makes fucking turkey well and it's fucking great.

[@trikstari7687]

Fat IS a more efficient way to transfer heat to food, at temperatures in excess of the boiling point of water. Deep Frying is usually compared to roasting, not boiling in water. Because boiled meat is generally not great, because water has a tendency to leech flavor. Simmering is not boiling. At least as far as open air cooking methods go.

[@meganroberts8721]

I tend to eat turkey to get back a little, I was helping my cousin collect chicken eggs in her barn where she had turkeys also. One of the turkeys didn't like me picking up the eggs and chased me all over the barn for what felt like forever. So now I go for Turkey on the big holidays

[@fwingfield]

for all the media saturation, not a recipe. Copy of popular recipes in 2015 news papers. Tweak and put behind a paywall? May be a good business plan but not helpful.

[@lorenzodsilva4820]

I love your videos so much! You have a great screen presence with a delightful cadence in your speech and candor to boot. Please however stop telling people to use vegetable oil as a replacement for animal fats! If you could use your wonderful brain and do a little research of the scientific consequences that have been delt as a result of polyunsaturated vegetable fats flooding the market since the 40s&50s, it's the number one hidden cause for a lot of issues in health both in the US (since Crisco came out) and the rest of the world.

[@geezermann7865]

I like turkey. I'm on a tiny budget, and wanted to get one of those small Butterball boneless turkey breast roasts yesterday, but they were too expensive. So I got two frozen cornish hens. I'll fix one at time. After thawing I can use my pressure cooker. I used to like the Jennie-O turkey roast that came in a baking pan, but I can't find them anywhere anymore. Luckily, I have a relative who is cooking a whole turkey, maybe she'll drop some by for me. I am much better at fixing the sides.

[@danabradshaw762]

I'm not sure where you are from but I bought a whole frozen turkey yesterday for less than $6.00 at my local Food Lion

[@annaohara4173]

We like those turkey loafs also. We've had success finding them in Wal-Mart.

[@TheFatblob25]

Celebrate Thanksgiving the following week. Buy a turkey once they go on sale. & They will. I bought a 14lb turkey for $12 a few years back

[@tonynelson5229]

I was waiting to see you drop a whole turkey in a pot of duck fat. :)

[@DianeH2038]

love that sodium citrate shirt!!! it's a miracle hero ingredient in my kitchen. I make more than just queso with it, but of course that's where I started. it's great for almost any cheese sauce, though.

[@itzkatsawayo]

Okay Dan, I tried this. I guess it tasted fine, but the hassle and additional cost is a drag. Takes up a lot of frig space, which is a no-no for Thanksgiving prep.

[@SennaNight]

Well, this was useless. Might as well have said this was for chicken thighs, not a whole bird. Thanks for the click bait.

[@brianszymanski2971]

So where is the recipe? I was here to see a way to cook my turkey? Learned about duck fat but no real recipe for cooking a 14lb or larger bird.disappointing.

[@0farmerjohn0]

I can't for the life of me understand why people like Turkey. It's dry and bland. Even the "best" recipes at home or restaurants doesn't make it any better.

[@mwaller66]

Yea, where is the white meat technique, which needs more help?

[@thinkingoutloud6741]

Interesting video, but was very disappointed when the links for the recipes require a subscription. I would have given it a try.

[@GrotrianSeiler]

Dan is so adorable it’s hard to pay attention to the video but when I do his videos are really interesting and informative. Props to Dan and his team. And the merch is super clever. Especially GOAT. 2 meanings!

[@tedmoy]

True "husband material" ❤

[@Tugrik]

Any chance you could share a curing recipe for this confit that _isn't_ behind a paywall? I'd love to try it but I don't want to end up subscribing to a cooking site that I'll most likely not otherwise use.

[@bruceyanoshek626]

Dan, two times as much and two times more mean different things. You should have said two times as much here, because 6 is two times as much as 3, not two times more than 3.

[@ssab9063]

Great video. Turkey is awesome when cooked with love.

[@SupraViperhead]

I never had an issue with dry Chicken thighs. Chicken breast, however, dries out all the time.

[@geraldg3130]

At 2:55 I thought I was watching an episode of Big Bang Theory......

[@riverstyxz]

The recipe link isn't working for me. Anybody else with the same issue?

[@earuption]

I only eat turkey at Thanksgiving because they're only available at that time of year!

[@joekoscielniak8576]

Dan oh Dan, sir, you have given new life to cooking turkey! Who would have thought that confit would be the avenue we travel to get to a new and easy way to change up our tradition humble turkey. I've been deboning my turkey for a decade now. Easy carving and the bones make a killer stock for gravy and soup, but now with this new twist on an old delicious meal, we keep the bones in to extract flavor and keep it in the meat while cooking comfit. Brilliant, just brilliant! This holiday season I see duck fat and confit in my future. Thanks for the science lesson also, perfect. It all makes sense!

[@cachecow]

Did he say: "Give your turkey a chubby"?

[@beatrizsandoval4395]

He said tubby

[@MikeSmith-ch7jv]

best turkey you'll ever eat! makes chicken thighs........

[@lisaboban]

Ok. But WHAT DO I DO WITH THE 14 POUND TURKEY IN MY FREEZER???

[@Thlumiere]

The printed recipe says to put the dutch over uncovered in the oven, but the demonstration in the video has it covered. Which is the correct method?

[@martonmehesi-melis5072]

Nice sodium citrate shirt! (or whatever that particular article of clothing is called)

[@Zelmel]

Amazing video! Can you freeze confit (turkey or otherwise) to preserve it even longer? It seems like a bit of an ordeal, so if I'm going to do it I'd rather do a whole bunch at once and make a day of it, then store some for the long term. Also, is traditional carnitas basically just confit pork? (Love the sodium citrate sweatshirt at the end there)

[@EmmanuelEytan]

In France, duck confit comes in cans that are not refrigerated. They are good for many months, maybe even a couple of years. In this recipe, the meat is not airtight, so it's different. I'm not sure freezing is the way to go, though. Think of it like jam: removing all the air and making it airtight is probably a better solution than freezing it, if that's a possibility for you. When I make duck confit in France (I'm in the US now), I fry thinly sliced potatoes in the duck fat. They're the best potatoes I've ever had. They're sort of chewy and crunchy at the same time. It's not low-calorie or vegan, but it tastes good.

[@debbyd5729]

I saw someone else ask this question on a different confit video. Sounds like it should freeze just fine minus the fat. That’s what I’m going to do. Make a few extras, take them out of the fat, then freeze them individual for later. I’m the only meat eater in my house so having something I can pull out of the freezer when I feel like meat with dinner will be nice to have. Helen Rennie has a wonderful video for how to confit duck thigh and her suggestion for getting the crispiest skin is something I’m going to try to apply to my turkey pieces.

[@EmmanuelEytan]

@@debbyd5729 That's a simple and great idea! If you make potatoes, you'd need some duck fat for that, but you can always get some independently.

[@debbyd5729]

@@EmmanuelEytan you can freeze the fat separately for just those times. I did this confit recipe for Thanksgiving with turkey thighs and it was delish. I used evoo because it was much more economical and the leftover oil is so yummy. I strained it and refilled the bottles. I’m storing it in the fridge for now because I’m using it on everything!

[@SeeonX]

How the hell do you do this to an entire turkey at once? You should of done that!

[@michaelc2644]

For crisping, would it work to use a cooking creme brulee torch?

[@Inigo_The_Son]

I wanted to give my turkey a tubby, but she demanded fifty bucks.

[@petervenkman656]

🐞🐞🐞🐞🐞There is a ladybug in that pan!!!🐞🐞🐞🐞🐞🤮🤮🤮

[@dmattox8605]

Can I do it with the whole leg/thigh quarters? I want to koji marinate the breast and confit the dark meat. I love your content. It’s my absolute favorite!

[@wsckky]

Second the koji marinade. What a great idea. Will try that. Thx

[@amybeebe7202]

Soooooo... would it be possible to cut up a turkey into pieces and do it this way?!

[@janderson2375]

You are an awesome reference and I love your little side comments Dan! I learn so much every time I watch your videos. "What if you made your chicken stock with vegetable oil, which sounds really gross, ..."

[@pascalcosta2614]

Can you season the fat you're using for confit or is that useless ? Thanks anyway

[@tommyroberts867]

You really didn't show how to do a turkey. That was chicken

[@AnthonyDibiaseIdeas]

Hmmm, I wonder. Is this like putting your hand on a piece of steel vs a piece of wood when it's really cold outside? Does the principle you talk about hold true in this case? I have no clue. My guess is that the piece of cold steel will transfer its cold to your hand quicker than the piece of wood. Even though they are the same temperature, the steel will feel much colder to your hand than the wood. Could this be what's happening with the 140degree water vs the 140degree oil? Does the water transfer the heat to your finger a lot faster than the oil? There's gotta be someone smart enough to figure this out. I should have paid more attention in science class.

[@mmoseleywpi]

That's basically right, as a rough first pass. Except the steel conducts heat away from your hand, rather than cold into it, is a better way of understanding it. And the tissues in your hand are being actively heated with bloodflow, so if the heat transfer away from your hand is at a low enough rate, like it might be touching wood, you may never sense cold. And if the material is a very good insulator, i.e. very poor conductivity, your hand will raise the temp of the material it is in contact with faster than it can lose heat to its environment and will eventually feel warm. This is how insulating garments keep you warm in cold weather. Adipose tissue is also a great insulator. That's why you find it near the skin in large quantities on animals in very cold environments, especially aquatic or semi aquatic animals, as cold water transfers heat away much faster than air at the same temperature.

[@AnthonyDibiaseIdeas]

@@mmoseleywpi Thank you.

[@LauraMcHugh]

Pretty engineer-y thermodynamic explanation!

[@jman4817]

Great job, Dan! Very good job!

[@vanvorst1999]

🤔 He never shows cooking a whole turkey... Just a lot talking!

[@kevinlee45]

Just thinking the same thing.

[@michaelmattichiii1595]

@@kevinlee45 I agree

[@comesahorseman]

I've learned something, thanks!

[@racheldavis5229]

I too, would love to soak a chicken breast in duck fat.

[@vepria]

Is there a way to make confit turkey boneless breast?

[@Lampshadx]

I love confit-ing sous vide. Requires a ton less fat and all around less messy IMO if you have the tools available

[@ArtU4All]

@Ted Stonbely We can ask Dan. Or maybe the sous vide has that as a variation in their directions? Fat into bag, Meat into fat, bag - into the water of the same 140F (lower?) temp?

[@davidi3127]

Give your turkey a tubbie sounds really gross.

[@keiserkoba9532]

When he put the dutch oven in the oven he says at 200 degrees. Is that farenheit or celsius? I feel 200 is a bit too low if it's farenheit but too high if it's celisus ...

[@porkstamina]

200 F. Confit is low and slow. Also, they're American.

[@mtsteinjr]

How do you make the seasoning cure?

[@monazaki7227]

What if you don't like the smell of duck fat?

[@pascalcosta2614]

Can you do like half duck fat-half veg oil ?

[@maximusdang]

I'm giving my turkey a tubbie this year 😏

[@jonthornton4083]

Very interesting going to try. One ? Can left over oil be used again maybe to fry ?

[@KenS1267]

You can use duck fat for frying but watch how it gets. It breaks down at a relatively low temp. But french fries fried in duck fat are amazing.

[@mikeking7470]

I knew a woman reach into a fryer and grab the stone that fell off her wedding ring. She wasn't thinking about it and did not get much more than a first degree burn.

[@bobsmith6079]

At frying temperature the reason she didn't get burned is because of the Leidenfrost effect which is a layer of vapor from a wet hand protects the skin. You can find videos of people doing it with molten metals and a wet hand and not getting burned.