Chef Rob Evans of Hugo’s in Portland, Maine, says that although he doesn’t manipulate turkey too much at Thanksgiving, there is one bird-related problem in his family: never enough gravy. So Rob braises extra turkey legs in a low oven, then reduces the rich braising liquid into a savory sauce. The tender leg meat is served alongside the whole turkey.
Heat oven to 200°. In a large mixing bowl, season flour with salt and pepper. Toss turkey legs in flour until lightly coated. In a Dutch oven, heat oil over medium-high heat. Add turkey legs, skin side down, and fry until golden brown on both sides, about 3 minutes per side. Remove legs from pan and set aside. Drain all but 2 tablespoons of oil from pan. Return to medium-high heat and add carrots and onion; saute until lightly browned, about 8 minutes. Add tomato paste and stir to coat vegetables; cook 2 to 3 minutes. Add wine, stir to combine, and cook until liquid is reduced to a syrupy consistency, about 2 to 3 minutes. Return turkey legs to pan. Add remaining ingredients (liquid should just cover legs) and bring to a boil. Turn off heat and cover pan with a lid or aluminum foil. Place in oven and cook 4-1⁄2 to 5 hours. Turkey is done when easily pulled from bone with a fork. Remove pan from oven and let turkey cool in liquid 1 hour. Remove legs from liquid and save to serve with a whole turkey. Strain braising liquid into a saucepan and bring to a simmer. Reduce to a sauce-like consistency. Correct seasoning and serve with a carved whole turkey.