Name: Braised Turkey Legs
Yield: 8 servings
Ingredients: 2 skin-on turkey drumsticks (about 1 1/2 pounds); 2 skin-on, bone-in turkey thighs (about 2 pounds); Kosher salt, freshly ground pepper; 2 tablespoons vegetable oil; 1 medium onion, chopped; 2 large leeks, whites and pale greens, chopped; 6 celery stalks, thinly sliced; 8 garlic cloves, crushed; 1 1/2 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 carrots, tops trimmed, carrots halved lengthwise; 1/4 cup chopped fresh chives

Separated turkey drumsticks and thighs on a floral Frenchinspired platter with halved cooked small carrots the whole...

Photo by Marcus Nilsson

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.

Recipe information

Yield
8 servings

Ingredients

2 skin-on turkey drumsticks (about 1 1/2 pounds)

2 skin-on, bone-in turkey thighs (about 2 pounds)

Kosher salt, freshly ground pepper

2 tablespoons vegetable oil

1 medium onion, chopped

2 large leeks, whites and pale greens, chopped

6 celery stalks, thinly sliced

8 garlic cloves, crushed

1 1/2 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 carrots, tops trimmed, carrots halved lengthwise

1/4 cup chopped fresh chives

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.