Braised Turkey Legs
A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.
- 2 skin-on, bone-in turkey drumsticks (about 1½ pounds)
- 2 skin-on, bone-in turkey thighs (about 2 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 large leeks, white and pale-green parts only, chopped
- 6 celery stalks, thinly sliced
- 8 cloves garlic cloves, crushed
- 4 sprigs flat-leaf parsley, plus ½ cup chopped leaves
- 6 cups low-sodium chicken broth
- 8 small carrots, tops trimmed to ½ inch, carrots halved lengthwise
- ¼ cup chopped fresh chives
Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until brown on all sides, 15–20 minutes per batch; transfer to a large plate.
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.
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, 2½–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes longer; season with salt and pepper.
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and chopped parsley.