Turkey Paella

Culinary Setting
Meal Type
Main Course, Entrée
3 HR 30 MIN
Turkey Legs/Drumsticks


For the Rice

2 tsp Olive oil

3 Cloves Garlic, crushed

2 c Short grain white rice, uncooked

1 qt Turkey stock

1 c Peas, fresh or frozen

1/2 tsp Saffron threads, crumbled

Zest of 1/2 lemon

1/4 tsp Red pepper flakes

For the Confit Turkey

2 lbs Turkey legs

2 c Olive oil

2 Garlic cloves, crushed

1 tbsp Allspice

1 tsp Black peppercorn

Salt to taste


For the Rice:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, turkey stock, and lemon zest. Bring to a boil, cover and reduce heat to medium low. Simmer 20 minutes. Remove from flame and stir in the peas and set aside.

For the Confit Turkey:

In a deep pan, lay the turkey legs flat, pour the olive oil over the legs, add garlic and spices, cover the pan with a tight foil wrap.

Roast in the oven at 300° for 2½ hours until the turkey is falling off the bones. Remove from oven, let cool and pull out the turkey meat from the bones, and cut the turkey into 1 inch pieces and set aside.

Spread the rice in a bowl and top with the confit turkey. Serve warm.