Turkey Leg Confit
Looks like it'll be just the two of us for Thanksgiving. The GF still wants turkey, so I was thinking about poaching a couple legs in fat.
Anyone done this and have thoughts on what type of fat and temps did or didn't work? Poking around the internet turns up a fairly wide variety of temperatures, and everything from olive oil to chicken fat for the poaching liquid. Also wondering if home-rendered lard would be too strong. Thanks in advance, as always.