Braised Crispy Turkey Legs

Instructions

1. Season turkey with salt and pepper. Flour on both sides each leg. 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.
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.
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, 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.
4. Transfer turkey a platter. Strain sauce; serve alongside. Top with chives and chopped parsley.

• Servings : 4
• Ready in : 230 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Chiken and paultry
• Ingredient : Bay leaf, Carrots, Celery stalk, Celery stalk leaves, Celery sticks, Flour, Garlic, Ground black pepper, Onion, Parsley, Pepper, Salt, Sunflower oil, Thyme, Turkey legs, Vegetable broth, White wine