Bon Appetit offers a recipe for braised turkey legs that involves browning turkey drumsticks and thighs and braising them with sautéed aromatic vegetables, wine and fresh herbs. The recipe takes about five hours to prepare, with about four hours of braising time.
Season 2 skin-on, bone-in turkey drumsticks and thighs with salt and pepper, then brown in batches in a large heavy pot with 2 tablespoons of vegetable oil. Remove the browned turkey drumsticks and thighs, and set aside. Add 1 medium chopped onion, 2 large chopped leeks, 6 thinly sliced celery stalks and 8 crushed garlic cloves to the pot, and cook for about five to eight minutes until soft. Add 1 1/2 cups of dry white wine, 4 sprigs each of fresh flat-leaf parsley and thyme, and 2 sprigs of sage to the pot. Bring to a boil. Reduce to a simmer, and cook until reduced by half.
Add the turkey drumsticks and thighs back to the pot with 6 cups of chicken broth. Bring the pot to a boil, cover and reduce the heat to a simmer. Cook for about two to three hours, until the meat is tender and cooked through and the liquid is reduced by 50 percent. Add 8 small halved carrots, and continue to cook for 35 to 45 minutes, until the meat is falling off the bone.
Transfer the turkey and carrots to a platter, and serve alongside the strained sauce. Garnish with chopped chives and parsley.