2 tsp. cracked black pepper

2 Tbsp. plus ¼ tsp. kosher salt

2 whole turkey legs (4–5 lb. total)

6 garlic cloves, smashed, plus 2 heads of garlic, divided

4 dried guajillo chiles, stems and seeds removed

4 dried ancho chiles, stems and seeds removed

1 tsp. dried oregano

4 cups extra-virgin olive oil

----------------

2 teaspoons cumin seeds

1 (1/2-inch) piece cinnamon stick, smashed

2 whole allspice

1 clove

1 1/2 teaspoons dried oregano

1 1/2 teaspoons thyme leaves

1/3 cup cider vinegar

=================

Combine black pepper, and 2 Tbsp. kosher salt in a small bowl. Place turkey legs in a baking dish just big enough to fit them. Sprinkle all over with pepper and salt mixture and scatter smashed garlic cloves around. Let sit at room temperature at least 2 hours, or chill up to 12 hours.

Place a rack in middle of oven; preheat to 275°F. Cut garlic heads in half crosswise. Nestle around turkey legs along with chiles and oregano. Pour in oil until turkey is mostly if not completely submerged (press chiles down since they can burn if above the surface of the oil). You may need a bit more oil depending on your pot and size of turkey legs.

Braise turkey, uncovered, until meat has shrunk away from drumsticks dramatically and meat shreds easily with firm pressure, 3–4 hours (a few bubbles is okay, but anything above a lazy simmer and you should reduce the heat). Let meat rest, still submerged in fat, at least 1 hour.

Toast adobo spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.

Pick out chiles and about 6 garlic cloves from braising oil and place in a blender with spices, vinegar and 1/2 cup braising oil. Blend well. Taste and season with remaining ¼ tsp. salt and add red pepper flakes, if desired.

If eating right away, heat 2 Tbsp. braising oil in a large nonstick or cast-iron skillet over medium heat. Cook turkey legs, carefully turning with 2 pairs of tongs, until brown and crisp all over, 8–10 minutes.

Don’t discard the braising oil or the juices. To save, strain through a fine-mesh sieve into a heatproof container. Skim off fat to use for roasting potatoes, or your next confit project. Use juices in another braise, or stir into a pot of beans.

Do ahead: Turkey can be braised 4 days ahead. Let cool, cover and chill (still in oil). Reheat, uncovered, in a 275°F oven until warmed through, about 40 minutes, before browning.