To confit the legs, combine the salt, juniper, thyme, garlic and peppercorns in a bowl. Rub the mixture over the legs. Chill in the fridge for 24 hours, turning two or three times.
Wipe the legs with kitchen paper and pat dry, but don’t wash off the marinade. Put into a cast-iron casserole and cover with the duck fat. Heat on the hob to a gentle simmer. Put the lid on and cook for 2-3 hours, until the meat is very tender. Remove from the heat and leave to cool in the fat.
For the glaze, heat the brown sugar, bourbon and soy sauce in a pan and cook until the volume of liquid has reduced by half, but not quite a syrup. Stir in the butter and paprika.
To cook the turkey crown, preheat the oven to 170C/150C Fan/Gas 3. Season the crown with salt and pepper, rub with oil, transfer to a roasting dish and roast for 1 hour. Remove from the oven and brush with the glaze. Continue to brush with glaze periodically for the rest of the cooking time, reserving some of the glaze for the confit legs. Cooking will take about 2 hours in total, but check by piercing the thickest part of the meat with a skewer. When the juices run clear it is cooked. Remove from the oven, cover, and leave to rest.
While the crown is resting, carefully remove the confit legs from the fat. Put them on a baking tray and roast for 20 minutes to crisp. Glaze and baste the confit legs for another 20 minutes, or until golden.
Serve the turkey crown and confit legs in slices with all the trimmings.