I tried making duck confit before, but it never occurred to me to make turkey leg confit until recently. I’m going to someone else’s house this Thanksgiving, but I’ll have to try this one of these days.
The idea is to cook the legs separately from the breast, as in this recipe for Brined Roast Turkey Breast with Confit Legs. The breasts are brined overnight and the legs and wings are cured in duck fat.
Sure, it’s a lot of work but it sounds amazing–and, as the recipe says, there is no way the turkey will be dry.