Braised Turkey Legs

Braised Turkey Legs4-6 legs turkey legsoil, for searing1 cup yellow onion, chopped¾ cup carrots, chopped½ cup celery, chopped1 cup leeks, chopped2 garlic cloves1 cups white winea few sprigs of thyme and rosemarybay leaves4 cups chicken stock, kept warmcartouche (a fancy word for a parchment paper cover, you can find great videos online for how to make one)Roux for gravy: Butterall-purpose floursalt and pepperchopped Italian parsley leaves, for garnishchives, for garnishPreheat oven to 325°F.

The Details

Heat the oil in a large, heavy-bottomed pan. Sear the turkey legs until lightly golden brown on all sides. Remove the legs and place on a tray. Add the yellow onion, carrots, celery, leeks and garlic. Sauté everything for a few minutes until lightly golden brown. Add the white wine and reduce about ¾ of the way down. Tuck the turkey legs back into the pan, add the thyme and rosemary sprigs and the bay leaf into the pan. Add enough warm stock into the pan to come about ¾ of the way up the turkey leg