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 notes

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