• 1 turkey leg, split
• 2 qts duck fat

Cure Mixture

• 3 tbsp kosher salt
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 1 tbsp chopped sage
• 2 tbsp chopped rosemary
• 1 tbsp chopped thyme leaves
• 1 tsp coarse-ground black pepper

Special Equipment

• instant-read thermometer

1. Add cure ingredients to a bowl and whisk together until well mixed
2. Apply cure mixture and massage into the flesh and under the skin of turkey
3. Transfer to a baking dish, cover with plastic wrap and let sit in the refrigerator for 8 hours
4. Preheat oven to 185º
5. Rinse leg and thigh of the cure, pat dry and place in an oven-proof dish
6. Melt duck fat in a large pot until it reaches 180º, but do not allow to boil
7. Pour fat over the turkey, cover and bake 8 hours or until turkey is fork-tender
8. Remove from fat, cool slightly, then refrigerate 1½ - 3 hours
9. Preheat broiler on high
10. Broil turkey 2-3 minutes until skin is brown and crispy