Thanksgiving prep starting early. Peking Turkey leg confit (peking brine, cooked in smoked duck fat 28hrs and smoked over cherry chips (yes Chris I do tend to remember :-)...). Tried this and had to hide it from the kids as I let them try a bite too. I'll be making some stuffing with it (cleaned, shredded and ready to go). next up was traditional brine in salt, honey, sage garlic, lemon and thyme. pre-seared(in picture) and is now in the bath to be joined by his breast brothers (one traditional, one smokerless) in the morning. Stock, done, and havin fun.
