Curing and cooking turkey legs and wings in duck fat—yielding the dish that the French call confit—renders them succulent; roasting them in the oven afterward makes them crisp.
- Legs and wings of a 12-lb. turkey
- 1 tsp. rubbed sage
- 1 tsp. dried thyme
- 2 dried bay leaves
- Kosher salt and freshly ground black pepper
- 4 qt. rendered duck fat
Pat dry the legs and wings of the turkey. Transfer turkey to a baking sheet.
In a spice grinder, finely grind sage, thyme, and bay leaves. Rub turkey with herbs and sprinkle generously with salt and black pepper; chill overnight, uncovered.
Heat oven to 325°. Heat duck fat in a 6-qt. pot over low heat. Transfer turkey to a 13" x 16" x 3" roasting pan; pour fat over turkey. Cover pan with foil; bake until very tender, about 3 hours. Let cool; refrigerate for up to 1 week.
When ready to serve, place pan of confit in a 500° oven and bake until fat is just liquefied. Remove from oven and transfer turkey parts (without fat) to a baking pan, skin side up. Roast until browned and crisp, about 20 minutes. (Reserve fat for another use.)