For that downsized Thanksgiving table this year, Jake Dickson of Dickson’s Farmstand Meats offers a wonderful solution: confit turkey legs. They’re actually the leg and thigh of birds raised on Amish farms. Dickson’s cures the turkey legs and then slow cooks them in duck fat. All you need to do is reheat and crisp at 400 degrees for 25 minutes. Each succulent joint will serve two, or possibly three people. They last a good two weeks, unopened, in the refrigerator, and can be frozen.
Confit turkey legs, $28 each, Dickson’s Farmstand Meats, Chelsea Market, 75 Ninth Avenue, lower level (15th Street), 212-242-2630, dicksonsfarmstand.com.