This is my first Thanksgiving at home since 2021 and most of the food will be kinda simple/standard: mashed potatoes, cranberry jelly, cornbread stuffing, roasted Brussels sprouts, turkey gravy. The kids wanted couscous so I’ll make that with some of the turkey stock. But the turkey itself? I’m trying a confit using almost entirely chicken fat. It’s already been in the fridge for a while, and on the holiday I’ll extract it from the fat and crisp it up under the broiler. This isn’t my first time cooking with this method, but the first time with turkey for sure. I’m sure I didn’t invent this and it could all be a bust, but I’m excited to see how it turns out.