For the turkey confit, I cured it for 5 hours or so in salt, pepper and brine, then washed off most of the cure and packed it away with a stick or two of thyme and a couple tablespoons of duck fat and cooked it at 176 degrees for 12 hours. Then I chilled it in an ice bath, removed the bags and removed some of the cartilage and then put it in the fridge until service. At which point I threw it into a 420 degree oven and then the broiler to crisp up the skin. It was fine, but almost dry, if you can believe that.
I sure can: if it spent more than couple of minutes in that oven/broiler, it probably got well above the 176F at which you cooked it -- at which point you lost the benefits of the SV.
I'd urge you to try it again, crisp the skin off the meat itself, and serve it out of the bag, or perhaps brought to 160-70F after chilling. SV is a technique that requires a different set of tolerances and approaches than other methods, and with practice I'll bet you'll find a few things that for you are unmatched.
You might be right, though I don't believe a few minutes under a broiler would raise the entire thigh from 35 degrees to over 170. But I tasted it before it went in the oven - right after I SV'd it. It is hard to resist eating some when you're picking through it as I transferred it from the bag to another container. The bag itself had tons of juices/fat in it. Maybe all of it rendered out? or maybe the heritage bird just isn't marbled like the old butterball.
For the turkey, I would suggest you try what I've seen produce the best results at my work: remove any unwanted cartilage, bones, fat, blood vessels, and whatever else BEFORE you bag the meat (definitely possible, people bone out whole chickens without breaking the skin), then bag, cook, and chill in the bag. For service, rewarm the meat IN THE BAG in your circulator. You don't need to rewarm it to 175 degrees; 144.5 should do you just fine, but a turkey leg will probably take at least 20 minutes to a half an hour to warm through. Then cut it out of the bag, dry thoroughly, season, and crisp the skin however you want to. The meat is already hot, so don't slam it in the oven and forget about it, just focus on getting the skin how you like it. I probably wouldn't even bother resting it, but if you do you just need to flash it in a hot oven for a minute right before you serve it. Of course, you can't make a sauce out of the anything inside the bag this way...
As to all the juices in the bag after you cook the meat, I think you're right to be worried about them. It's rare for us to get to look so directly at how much we've dried out a piece of meat, but that is in fact lost water that you're never getting back inside the turkey. Perhaps 176 was too high? I imagine you got that number from someone else who has had good results, but what are other people cooking turkey legs at?
Then again, I've never cooked a turkey leg SV, so I may be full of it...