Red Wine Braised Turkey Legs

Divide each leg into thigh and drum by cutting through the joint and set aside. Remove two-thirds of each wing by cutting through the joint between the flat and the drumette.

Mix 1 tbsp of fine salt with ½ tbsp of sugar and generously season all parts of the turkey with this mixture. Pop onto lined trays and into the fridge for a minimum of 4 hours, ideally overnight.

Time to cook. Preheat the oven 160°C. Pat your turkey legs dry, coat with a little oil and colour in a large frying pan, skin side down, over a medium heat. Once the thighs and drums are brown, transfer to a deep baking dish. Cut the onions into wedges and colour in the same pan as the turkey legs, transfer to the baking dish. Halve the garlic bulbs and colour in the same pan. Chuck the herbs into the pan, deglaze with the red wine, bring to a boil and add 1.5L of the stock. Pour over the browned turkey legs, cover with foil and pop into the oven for 1 hour.

After the legs have cooked for 1 hour, remove the foil and increase the oven temperature to 195°C. Cook for 50-60 mins further.

To make the gravy, pour off the herby, turkey leg braising liquid into a saucepan with the remaining stock. Bring to a boil, reduce slightly and season to taste.

Serve the braised legs on a platter with extra herbs and topped with flaky salt and a few spoons of gravy. Finish with a little gravy and serve. Serve the remaining gravy on the side.