Slow Roasted Turkey Legs with Garlic and Herbs
Turkeys are notoriously lean, which is why they really love to be slow cooked in abundant fat - here, equal parts olive oil and chicken fat. Use 100% olive oil if you can't find chicken fat, use duck or goose fat if you can find either. To tell if the turkey is done, the meat should fall apart with the suggestion of a poke (I like to check the top of the thigh, under the skin), with the skin shrinking off the drumstick exposing a very Franco-inspired turkey leg (this is close-ish to a true confit, afterall!)
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approx. 1lb bag
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