Braising is a good way to bring out the rich flavor of dark-meat turkey.

Braised Turkey Legs

4 turkey drumsticks (about 5 pounds total)

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon dry oregano

1/2 teaspoon pepper

1/4 cup olive or vegetable oil

2 large onions, chopped

2 garlic cloves, finely minced

1 cup chicken broth

1/2 cup dry red wine

1 dry bay leaf

1/2 teaspoon dry thyme

1/2 teaspoon dry rosemary

1. Rinse turkey and pat dry.
2. In a shallow bowl, mix flour, salt, oregano and pepper.
3. Dust turkey with flour mixture; set remaining flour mixture aside.
4. Heat oil in a wide frying pan over medium heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Transfer to a 4 to 6-quart baking pan.
5. Add onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes.
6. Add broth and wine, stirring to scrape browned bits free. Then add bay leaf, thyme and rosemary.
7. Pour broth mixture over turkey, cover, and bake in a 350°F (175°C) oven until turkey is very tender when pierced, about 2 to 2 1/2 hours.
8. Lift turkey from baking pan and arrange in a serving dish.
9. Measure reserved flour mixture and blend with an equal amount of cold water; stir into pan juices. Cook, stirring, until sauce boils and thickens.
10. Spoon some of the sauce over turkey; pour remainder in a small serving dish and offer to spoon over individual servings.

Makes 4 servings.