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Bon Appétit

Braised Turkey Legs

By Alison Roman

3.7

(14)

Separated turkey drumsticks and thighs on a floral Frenchinspired platter with halved cooked small carrots the whole...
Photo by Marcus Nilsson

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

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