Braised Turkey Legs

Ingredients

• •2 pieces skin-on turkey drumsticks (about 1 1/2 pounds)
• •2 pieces skin-on, bone-in turkey thighs (about 2 pounds)
• •1 to taste Kosher salt, freshly ground pepper
• •2 tablespoons vegetable oil
• •1 medium medium onion, chopped
• •2 large large leeks, whites and pale greens, chopped
• •6 stalks celery stalks, thinly sliced
• •8 cloves garlic cloves, crushed
• •1½ cups dry white wine
• •4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
• •4 sprigs thyme
• •2 sprigs sage
• •6 cups low-sodium chicken broth
• •8 small small carrots, tops trimmed, carrots halved lengthwise
• •¼ cup chopped fresh chives

Cooking Instructions

1. 1.

   Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15-20 minutes per batch; transfer to a large plate.

   40 min

2. 2.

   Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5-8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8-10 minutes.

   18 min

3. 3.

   Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2-3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35-45 minutes; season with salt and pepper.

   205 min

4. 4.

   Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.

   5 min