16 oz rendered turkey fat
4 oz TURKEY THIGHS
1 oz huckleberries
1 Each baby red beet, baby golden beet, baby candy stripped beet
2 oz unsalted butter
1 tsp sugar
3 oz huckleberries
1 6-inch crepe
Submerge turkey thigh in rendered turkey fat. Bring the fat to a simmer, cover pan with foil and place in a 225 degree F oven. Slowly cook turkey for 3 hours or until turkey meat easily pulls away from the bone. Transfer to a mixing bowl.
Add huckleberries and salt and pepper to taste to the cooked turkey. Cover and set aside.
Braised Baby Beets
Remove the tops from the beets. In a small sauce pot add butter and sugar.
Cover sauce pot and slowly simmer beets in the butter until fork tender.
Process huckleberries in a blender and season to taste. Hold for service
Crepe Ravioli and Service
Lay the crepe flat on a cutting board. In the center of the crepe, add the turkey confit filling. Gently fold the crepe into a square "pillow" and flip it over on to a spatula.
Using the spatula, place the ravioli in the center of the plate. Drizzle huckleberry puree decoratively around the plate.
Arrange beets around the plate along with the a few additional huckleberries.