We continued our ingredient sampling. Instead of a seven hour leg of lamb we did a 5 hour leg of turkey. We started with a bed of onions, garlic, canned chickpeas, shredded kale, a generous dusting of cumin, and turkey broth made from the bones and cartilage we removed earlier. We spread the yogurt laden turkey leg over the top and put everything into a 250°F oven. The yogurt mixture slowly browned. The turkey exuded juices. The flavors blended and concentrated in the pan. The fat in the turkey skin rendered and the skin itself slowly crisped. The finished turkey leg was tender enough to cut with a butter knife. The aromatic vegetable stew was thickened by the caramelized yogurt. All it needed was a crusty loaf of bread and dinner was served.