I know a lot about turkey—I’ve roasted hundreds of birds while developing two previous recipes for this magazine. I’m adept at keeping the delicate breast meat moist while ensuring that the longer-cooking legs and thighs turn tender. I have tricks for seasoning the flesh all the way to the bone, producing crackling brown skin, and maximizing the flavors of herbs and spices. But if I really wanted to wow you with a single unadorned bite—no drizzle of gravy, no sprinkle of flaky salt, no dollop of cranberry sauce—I wouldn’t bother with any of those techniques. I’d make turkey confit.