2 whole turkey legs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup dry white wine
2 celery stalks, roughly chopped
4 cups root veggies cut to same size
6 thyme sprigs
4 sage sprigs
4 bay leaves
5 cups chicken or turkey stock
parsley for garnish
******* carrots and little potatoes
Directions Preheat oven to 300 degrees
Season turkey legs generously with salt and pepper on all sides. TIP.....I do this step right away after having taken the legs out of the freezer and let them dry brine while thawing in the fridge for a couple days.
Heat oil in a large skillet over high heat until shimmering. Add turkey legs and cook without moving about 5 minutes. Rotate legs and cook until all sides have browned, reducing heat as needed if pan get's too hot. (The first time I did this the smoke alarm in the kitchen blasted!) Transfer the turkey legs to a dish.
Add wine bringing it just to a boil, to deglaze the pan.
Lower heat to med-high and add the celery and veggies. Cook, stirring often, until all the veggies are well browned, approximately 8 minutes.
Add stock and herbs, bring to a boil. Place the turkey legs on top the vegetables. Transfer to oven and cook, covered 60 minutes. Turn legs return to oven and cook uncovered for another 60 minutes. Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula.
Strain discarding solids but reserving the liquid. Skim off any excess fat from the surface of the liquid and discard. Spoon remaining liquid over turkey legs and serve.