Braised Turkey Legs

Pat the turkey legs dry with paper towels and season generously with salt and pepper. Let sit for at least 30 minutes, and up to 1 hour, which will allow the turkey to come up to room temperature and the salt to penetrate the meat.

Heat a No.12 Field Skillet over medium heat for a few minutes. Add 2 tablespoons oil and heat until it shimmers. Add the turkey legs, skin side down, and cook, turning occasionally, until well browned on all sides, about 15 minutes total. Transfer the turkey to a plate.

Add the onion, celery, and garlic, cut side down, to the skillet. Cook, stirring occasionally, until softened and beginning to brown in spots, 7 to 10 minutes. Add the wine, bring to a boil, and cook until reduced slightly, 4 to 5 minutes. Add the turkey legs (and any accumulated juices), skin side up, to the skillet. Pour the stock around the turkey, increase the heat to high, and bring the liquid to a boil. Reduce the heat to low, cover the skillet, and cook until the turkey is very tender and almost falling off the bone, 2½ to 3 hours. Periodically lift the lid to make sure the liquid is gently simmering; adjust the heat as needed.

If desired, place the skillet below a boiler for a couple of minutes to re-crisp the skin before carving. Alternatively, discard the skin and pull the meat from the bones.

Strain the liquid left in the skillet into a large measuring cup; discard the solids. What’s left is a very flavorful broth that can be used to make gravy, or can be poured over the shredded leg meat to keep it moist.