Koji-Cured Turkey Confit

The Day Before Cooking Confit: Combine turkey legs, shio koji, peppercorns, and thyme in a 2-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until turkey legs are evenly coated on all sides with shio koji. Lay bag flat on a rimmed baking sheet and refrigerate for at least 12 and up to 24 hours. Do not cure legs longer than 24 hours, as they will over-cure, resulting in salty and dry confit. Tim Chin When Ready to Cook: Adjust oven rack to middle position and preheat oven to 225°F (105°C). Melt duck fat, either in a Dutch oven over low heat, or in a microwave-safe bowl in the microwave. Remove turkey legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings; discard cure. Pat duck legs dry with paper towels, then arrange in single layer in Dutch oven with duck fat, making sure the legs are completely submerged. Alternatively, arrange turkey legs snugly in a medium baking dish and cover with melted duck fat, making sure legs are fully submerged. Tim Chin Cover Dutch oven or baking dish with lid or aluminum foil and transfer to oven. Cook until turkey is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 4 to 4 1/2 hours. Tim Chin Remove from oven and remove lid. Cool turkey to room temperature in its cooking vessel while still submerged in fat. Once cool, cover container tightly and transfer to refrigerator, where confit can be stored for up to 1 month. Tim Chin