For the turkey: Place the turkey legs in a slow cooker and pour in the turkey stock. Cover and cook on high for 3 to 4 hours, or 8 hours on low. If you don't have a slow cooker, you could braise the legs in the oven at 350 degrees F for 2 to 3 hours. The smoked turkey legs are already cooked, we just want to braise them so the meat falls off the bone and it is easy to shred.
Once the turkey leg has braised and tenderized, remove from the slow cooker and let it cool until you are able to handle it, 10 to15 minutes. Once cool, remove the skin and discard. Pull the meat from the bone and tendons. Be aware that turkey legs have quite a few tendons. Using 2 forks, shred the turkey meat and set aside.
Pour the turkey stock that is left in the slow cooker into a saucepot and bring it to a simmer. Dissolve the cornstarch in 4 tablespoons water, and then whisk that mixture into the turkey stock. Let the sauce boil for a minute to let the cornstarch thicken the sauce. Once the sauce is thickened, turn off the heat and add the shredded turkey to the pot to keep it super moist.
For the latkes: In a food processor fitted with the shredding blade, shred the potatoes and the onion. (Alternatively, you could use a box grater). Once shredded, place the potatoes and onions into fine mesh strainer set over a bowl or the sink. Press and strain as much liquid from the potatoes and onions as possible, then transfer to a mixing bowl. (Alternatively, place the mixture in a kitchen towel and wring the potato mixture dry.)
Add the scallions, shredded potatoes and onions to a large bowl. Whisk the eggs in a separate bowl and add them to your potato scallion mixture. Sprinkle with salt and pepper and toss to combine. Dust the potatoes with the flour, gently tossing until it appears that the flour has soaked up any moisture. Start with 1/3 cup and adjust up to 1/2 cup if necessary.
In a large cast-iron skillet, heat the vegetable oil until shimmering. Using 2 forks, gently gather up a heaping tablespoon worth of the potato mixture and gently place the potato mixture into the oil. Using the forks, spread the mixture out to make a loose, spider looking patty. Then press the latke flat using a flexible spatula. Once the latkes are golden brown on one side, 2 to 3 minutes, flip them to brown the other side, another 2 to 3 minutes. Remove them from the skillet and drain on a baking sheet lined with a drying rack or paper towels and season immediately with salt. Repeat until all latkes are cooked. You can always hold the latkes in a 200 degree F oven to keep warm, while you fry in batches.
To assemble: Take a crispy latke and top with some of the shredded smoked turkey leg and garnish with a dollop of the Kumquat Cranberry Chutney.
Cook's Note: If you cannot find turkey stock, you can replace it for chicken or beef stock. The latkes may need more or less flour depending on how wet the potatoes are.
In a saucepan over medium-high heat, bring the kumquats, vinegar, sugar, cranberries, ginger, mustard, cinnamon, garlic, shallot, salt and pepper to a boil, stirring occasionally. Reduce heat to medium and simmer until the chutney thickens, 20 to 25 minutes. Remove from heat and allow to cool.