When someone tells me they don’t like dark meat, I immediately enter full internal monologue mode: Who hurt you? Are your taste buds okay? Have you even lived?? Because let’s be honest—dark meat is where the flavor lives. It’s juicy, rich, forgiving, and practically cooks itself. And when you take that magic and confit it? Game over. I want to introduce you to this confit turkey legs recipe!

Whether you’re planning a cozy dinner party in Lake Tahoe or just want a hands-off dinner that still feels fancy, these confit turkey legs are going to make you the dark meat evangelist you were always meant to be.

Want to see the magic in action? 🎥 Watch the reel on Instagram where I made these confit turkey legs step-by-step—complete with crispy skin close-ups, garlic confetti, and my full-on judgment face when people shade dark meat. Don’t forget to like, save, and share it with someone who needs a little turkey leg redemption in their life.

What Is Confit, and Why Does It Make Turkey Taste So Good?

“Confit” is a classic French technique that means cooking something low and slow in fat—often duck fat—until it’s melt-in-your-mouth tender. The result? Ultra-moist meat with an almost silky texture, plus that beautifully golden, crisped-up skin that’ll have you hovering over the pan with a fork.

Confitting works especially well with dark meat like turkey legs or chicken thighs, which are more muscular and benefit from that slow breakdown of connective tissue.

Ingredients You’ll Need for your confit turkey legs recipe

This recipe is wonderfully flexible. Don’t have turkey legs? Use chicken. Don’t have duck fat? Use olive oil or a combo. Hate rosemary? Swap in thyme. Here’s the starting point:

• 2–4 turkey legs (or chicken legs)
• Kosher salt
• Fresh rosemary and sage (or herbs of choice)
• 1–2 cups duck fat (can sub olive oil or use both)
• 6–8 or 20 garlic cloves
• Optional: chili flakes, lemon peel, or bay leaf for extra flair

How to Make Confit Turkey Legs Recipe

• 1. Preheat & Season
  Preheat oven to 275°F. Season turkey legs generously with kosher salt on both sides. Place them in a large baking dish.
  2. Add the Flavor
  Tuck herbs and smashed garlic around the turkey. Pour in enough duck fat and/or olive oil to mostly submerge the legs.
  3. Cover & Roast
  Cover the dish tightly with foil and roast for 3 hours. The turkey will be tender and juicy at this stage.
  4. Crisp It Up
  Remove the foil, baste the turkey with the hot fat, and roast uncovered for another 45–60 minutes until the skin is golden and crisp.
  5. Serve & Savor
  Let cool slightly, then serve with a crispy salad, mashed potatoes, or just eat it caveman-style over the sink (we won’t judge).

Can I Make This Ahead?

Yes! In fact, confit gets even better after a day or two. Store the legs in their fat in the fridge and gently reheat in the oven when ready to serve. It’s perfect for holiday prep or feeding a crowd with minimal stress.

So the next time someone tells you they “don’t like dark meat,” just smile, nod, and quietly save all the confit turkey legs for yourself. This dish is rich, flavorful, low-effort and high-reward—just the way we like it. Whether you’re feeding friends around a cozy Tahoe table or just treating yourself on a Tuesday, this recipe proves that dark meat isn’t just good—it’s elite. I hope you enjoy this confit turkey legs recipe!

What to serve a delicious dessert with this dish? Give our recipe Best-Ever Rice Krispie Treats a try.

LET US KNOW IN THE COMMENTS IF YOU ENJOYED THIS RECIPE! AND TAG #FEDANDFULL