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Turkey Leg Confit

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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.

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