Slow braising in the oven with vegetables and white wine makes turkey legs tender, moist and and delicious. A great alternative when you don’t want to cook a whole turkey.
Preheat your oven to 160ºC (320ºF). Season a turkey leg or two drumsticks with salt and pepper. Heat oil in a large heavy pot over medium heat and brown the turkey on all sides. Remove from the pot and place into a baking tray. To the pot add a chopped onion, 1-2 chopped leeks, 4-6 chopped stalks of celery and 8 minced cloves of garlic. Cook, stirring from time to time, until softened. Add 1½ cups of dry white wine, 4 sprigs of flat-leaf parsley, 4 sprigs of fresh thyme and 2 sprigs of sage. Bring to a simmer and cook until reduced by half. Distribute the vegetables around the turkey adding enough hot chicken stock to come halfway up the sides of the turkey. Cover the oven dish and bake until the meat is tender and cooked through and liquid is reduced by half, 2½–3 hours. Add some small carrots or chopped larger ones and cook, uncovered, until they are soft and the meat is falling off the bone, another 35–45 minutes. Season with salt and freshly ground black pepper to taste and garnish with extra parsley to serve.
*from a Bon Appétit recipe
michelle picker cooks 