Christmas Roast Turkey with Confit Garlic

Steps

• 1
  Crush 5 cloves of garlic with 2-3 sprigs of thyme, 1 sprig of rosemary, and 20 black peppercorns in a mortar.
• 2
  Pour 3 liters of water over our spice mixture, add 200 g of salt, 3 tablespoons of sugar, then cover and let it cool.
• 3
  Marinate the whole turkey breast in this brine for 48 hours, depending on its size.
• 4
  Heat the duck fat, add at least 10 cloves of garlic, and confit them until tender over low heat.
• 5
  The easiest way to make brown stock is by cooking skin-on, meaty bones roasted in the oven with a few vegetables, without salt.
• 6
  Reduce this stock until it thickens slightly, then season with a pinch of salt, pepper, thyme, and 2-3 cloves of mashed confit garlic.
• 7
  Remove the meat from the brine, sear it all around in an oven-safe pan with the garlic fat, then place the meat in a 170-degree Celsius oven for 1-2 hours, depending on its size. The easiest way is to measure the internal temperature of the meat with an inexpensive meat thermometer. In this case, bake until the internal temperature reaches 62 degrees Celsius. Then let it rest, slice it, and serve with the garlic gravy and confit garlic.
• 8
  Potatoes boiled in salted water and then fried in garlic fat, roasted vegetables, vegetable purees, cabbage, mushrooms, or even roasted apples or other fruits pair well with it.