Turkey legs

[antongarou]

So I'm wondering: how do turkey legs&thighs survive slow cooking(i.e. stick in an oven on 100C with seasoning inside closed oven dish for several hours). Anyone have experience with that? I know that turkey breast loves this treatment, as long as I remember to get it out after 2-3 hours, and that chicken legs love it even more and are in less danger of drying out. But turkey legs I know nothing about. Anyone have experience?

[MadGastronomer]

They'll do very nicely indeed. I recommend leaving liquid in the dish as well (chicken or turkey broth, wine, anything flavorful). You can leave them in longer than chicken legs, if you like.

BTW: What you're doing is, more or less, braising (technically braising usually includes searing the meat first, which adds some extra flavor and color). It's best for cuts with more connective tissue, which bird legs in general have.