2 Turkey legs, thighs attached and wings
2 dried chiles de arbol, crumbled
1/4 cup kosher salt
1 Tbsp. freshly cracked black pepper
6 sprigs thyme
3 sprigs sage
2, 4″ sprigs rosemary
2 bay leaves
4 2 x 1/2″ strips lemon zest (yellow part only; from about 1/2 lemon)
9 cups affordable olive oil
Place salt, pepper, thyme, sage, rosemary, bay leaves, lemon zest and crumbled chile de arbol in a food processor and pulse until finely chopped. Place the legs in a brining bag (or a very large Ziploc) and coat with salt mixture. Seal bag and chill overnight in your refrigerator.
Preheat oven to 250º. Remove the turkey legs from refrigerator and lightly brush off excess salt and herbs.
In a 5-qt. pot over low heat, warm the olive oil. Add the turkey legs to the pot making sure they are completely submerged.
Place the pot in the oven and cook for about 3 – 3 1/2 hours, until turkey legs are tender and a knife can easily be inserted into the thickest part of the thigh. Then let turkey cool in the olive oil at room temperature, about 2 hours. Cover and chill overnight.
When ready to serve, remove legs and wings from the oil, allow to come to room temperature and place on a rimmed baking sheet under a low broiler to heat through and crisp the skin.
Confit can be made 3 days ahead. Keep Chilled. Also, the olive oil can be strained and kept refrigerated for cooking more turkey or even chicken legs in the same manner.