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1
In a food processor, pulse 8 of the garlic cloves with the salt, thyme and lemon zest until finely chopped.
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2
Add the juniper berries and peppercorns and pulse just until slightly cracked.
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3
Preheat the oven to 325.
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4
Arrange the turkey legs in a large roasting pan and rub with the seasoned salt.
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5
Let stand for 30 minutes.
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6
Pour the duck fat and vegetable oil over the turkey legs and add the remaining 4 garlic cloves to the pan.
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7
Roast the turkey legs for about 2 hours, turning them every 30 minutes, until the meat is very tender and pulls away from the drumsticks.
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8
Transfer the legs to a large pot and carefully strain the fat over them, stopping when you reach the sediment and any caramelized pan juices.
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9
Reserve the garlic cloves.
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10
Let the turkey legs cool to room temperature, then refrigerate overnight or for up to 5 days.
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11
While the turkey legs are cooling, return the garlic to the roasting pan and set the pan over 2 burners.
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12
Add 2 cups of the stock and bring to a simmer over moderately high heat, scraping up the browned bits on the bottom and sides of the pan and mashing the garlic into the juices.
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13
Strain the pan juices into a large measuring cup, let cool then refrigerate for up to 5 days.
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14
To serve the confited turkey legs on Thanksgiving Day, preheat the oven to 350.
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15
Gently rewarm the turkey legs in the large pot over moderate heat, just until the fat melts.
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16
Remove the legs from the fat and transfer them to a roasting pan; reserve 2 tablespoons of the fat.
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17
Roast the turkey legs for 25 minutes, turning once or twice, or until golden and crisp in spots.
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18
Transfer the turkey legs to a platter, cover loosely with aluminum foil and keep warm.
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19
Pour off any fat from the roasting pan and set the pan over 2 burners.
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20
Add the remaining 2 cups of stock and the reserved pan juices and bring to a boil, scraping up any browned bits stuck to the bottom and sides of the pan.
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21
Pour the pan juices into a medium saucepan and bring back to a boil.
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22
In a small bowl, blend the flour with the reserved 2 tablespoons of fat.
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23
Whisk the flour paste into the pan juices and simmer over moderate heat, stirring, until the gravy thickens and no floury taste remains, about 10 minutes.
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24
Stir in the balsamic vinegar and season lightly with pepper.
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25
Serve the turkey legs with the garlic gravy.
