Bourbon-glazed turkey


Divide and conquer your turkey by cooking the legs like confit duck, and the crown with a sweet bourbon glaze.


  • 1 x 5kg/11lb good-quality free-range turkey, jointed into a crown and legs (wings left on)
  • 4 tbsp salt
  • 8 juniper seeds, crushed
  • 2 sprigs thyme, leaves only
  • 2 garlic cloves, chopped
  • 8 peppercorns, crushed
  • duck fat, to cover the legs

For the glaze