Epi Test Kitchen director Chris Morocco has a confession—although it didn't take much prodding to get it out of him when I asked about his newest Thanksgiving recipe. “I can't stand roasted dark meat turkey,” he told me. For me—and I think for many turkey lovers—the dark meat is where the party starts on a bronzed bird fresh out of the oven. To remedy that, Chris based his new Thanksgiving turkey leg recipe on duck confit, but pulled in aromatics from the Mexican pantry to add warmth and deep, savory flavor. Kendra also says to take note of the garlic confit that cooks with the turkey, but isn't used for serving.
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