Patmatrix, I think the main problem would be the kind of turkey that you are using. The salt and sugar ratio that you used is actually less than what is called for in the recipe, so that shouldn't have been a problem. It is, however, important that the salt and sugar is sprinkled evenly over the legs. And indeed, as you said, the fat does need to be evenly distributed around the meat, in the bag. But, mainly I think that your wild turkey legs have two main differences with the legs that we used for testing. First, they probably have less fat content. And second, they probably have less water content. The lack of fat and water would throw off the cure ratio and result in a dryer and tougher texture. This is because the leg is becoming, essentially, overcured. If you would like to try to make the wild turkey work, might I suggest that you decrease the cure to 800g legs :: 20g salt :: 2g sugar, and also try cooling the meat in the bag before eating it. This should keep the legs moist. Let me know if I can help you further. Johnny Thank you for the quick reply! I will consider what you advise for next time. Overall is cooking confit sousvide supose to be very tender as well if done corectly? Thank you.