Cooked gently for hours in a blend of olive oil, herbs and lots of garlic, this turkey leg confit boasts mouthwateringly tender, flavorful meat. As a contrast, a quick broil at the end gives the legs crispy golden skin. Once it has flavored the meat, all the soft sweet garlic is used to make a delicious garlic confit gravy to serve with the turkey. Save the strained, flavor-infused oil and refrigerate it to use in another confit recipe (such as duck, fish or vegetables) or as the cooking oil for almost any dish.