Name: Confit Turkey With Chiles and Garlic
Cook time: 45 minutes
Total time: 5½ hours, plus resting time
Yield: 4 - 6 Servings
Ingredients: 1 Tbsp. light brown sugar; 2 tsp. cracked black pepper; 2 Tbsp. plus ¼ tsp. kosher salt; 2 whole turkey legs (4–5 lb. total); 6 garlic cloves, smashed, plus 2 heads of garlic, divided; 8 guajillo, ancho, or New Mexico chiles, stems and seeds removed; 4 sprigs oregano or 1 tsp. dried oregano; 3–4 cups (or more) extra-virgin olive oil; 2 tsp. (or more) crushed red pepper flakes; ½ cup unsalted roasted almonds or peanuts; ¼ cup toasted sesame seeds

Photo of two legs of turkey confit on a serving platter with a fork and a small bowl of sauce on the side.

Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich

Dry turkey? Not this year. With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork. Slow-braising in olive oil with whole heads of garlic and dried chiles keeps the meat miraculously succulent—puréeing the chiles with almonds creates a salsa macha-inspired sauce that gives a punch of flavor and texture to the final dish. Save the (immensely flavorful) leftover cooking fat for roasting potatoes, frying eggs, or making cornbread.