a flavorful and hearty dish perfect for a comforting meal.
Ingredients:
For the turkey:
2 turkey legs (about 1.5 kg/3.3 lbs) 
3 large leeks, cleaned and sliced into rounds 
4 garlic cloves, peeled and smashed 
2 tbsp olive oil 
50g (3.5 tbsp) butter 
1 cup chicken or vegetable stock 
1 cup dry white wine (optional, or replace with stock) 
1 bouquet garni (thyme, bay leaf, parsley tied together) 
Salt and pepper to taste 
For garnish (optional):
Fresh parsley, chopped
Lemon wedges 
Instructions:
Preheat the oven: Preheat your oven to 300°F (150°C).
Season and sear the turkey legs: Season the turkey legs with salt and pepper. Heat olive oil and 25g of butter in a large Dutch oven or ovenproof skillet over medium heat. Sear the turkey legs on all sides until golden brown. Remove and set aside. 
Cook the leeks: In the same pot, add the remaining butter and leeks. Sauté until softened, about 5 minutes. Add the smashed garlic cloves and cook for another minute. 
Deglaze and combine: Pour in the white wine (if using) and scrape the bottom of the pot to release any browned bits. Add the chicken stock, bouquet garni, and return the turkey legs to the pot. The liquid should come about halfway up the legs. 
Slow cook in the oven: Cover the pot with a lid or foil and transfer to the oven. Cook for 2.5-3 hours, basting the turkey legs occasionally with the cooking juices, until the meat is tender and nearly falling off the bone. 
Optional finishing step: For crispy skin, transfer the turkey legs to a baking sheet and broil on high for 5-7 minutes.
Serve: Remove the bouquet garni and discard. Plate the turkey legs with the leeks and spoon over the cooking juices. Garnish with fresh parsley and serve with lemon wedges for brightness. Enjoy with crusty bread or mashed potatoes! Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 portions
Calories: ~450 Kcal per serving