Part 5/10:
Instead of roasting an entire bird, focusing on turkey legs offers a flavorful and practical alternative. Braised in an herbed stock, these large cuts become fall-off-the-bone tender and intensely savory. The process involves browning the legs in hot olive oil, deglazing with white wine, and simmering with vegetables, herbs, and stock. The result is a rich, flavorful dish served with mashed Yukon potatoes and gravy made from the braising liquid—relatively simple yet impressive enough for entertaining.