Prep time10 minutes
Cook Time2 hrs 20 minutes
Serves4 to 6
2 skin-on, bone-in turkey drumsticks (about 2 pounds)
2 skin-on, bone-in turkey thighs (about 2 pounds)
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
2 leeks, white and pale green parts thinly sliced and rinsed
8 cloves garlic, thinly sliced
1/2 cup champagne vinegar
1 cup dry white wine
2-3 cups turkey or chicken stock
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
2 tablespoons parsley, minced
Preheat the oven to 325℉ (160 ℃).
Season turkey with salt and pepper. Heat oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium heat. Working in batches, brown turkey on all sides until skin is crispy and golden, about 10 to 15 minutes per batch. Transfer to a plate.
Add leeks and garlic to skillet or Dutch oven, stirring occasionally until softened and browned, about 5 minutes.
Add vinegar, wine and herbs, scraping up the brown bits from the bottom of the skillet or Dutch oven. Simmer and reduce by half.
Return the turkey to the skillet and add your stock until a little more than half of the turkey is submerged. Cover with a lid or use foil to cover the skillet or Dutch oven tightly.
Place your skillet or Dutch oven in the oven and braise until the turkey is tender and cooked through, about 2 hours.
Remove the turkey and transfer to a serving platter. Bring remaining liquid to a simmer and reduce until thickened. Finish with remaining butter and pour pan sauce over turkey. Garnish with minced parsley.