People who know me know I am not fond of turkey, but this recipe I found in a bon appetit magazine (November 2015) and I LOVE IT!!! I would eat turkey all the time if it is made this way!! Below is the original recipe, but I will also make notes for the small changes that I made too.

Gravy-Braised Turkey Legs with cipolline onions

2 whole turkey legs (about 3.5 lb) drumsticks and thighs separated, patted dry
                (I used all drumsticks cause I like them)
Kosher salt, freshly ground pepper
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 cup plus 2 Tbsp. all-purpose flour
1 large yellow onion, chopped
1 large leek, white and pale green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
1 tsp. black peppercorns
1 cup dry white wine
1/2 bunch thyme
2 dried bay leaves
6 cups turkey stock, or low sodium chicken broth, divided
1 lb. cipolline or pearl onion (I omitted these)
1 Large egg yolk room temperature
2 Tbsp. heavy cream, room temperature
1/4 cup chopped fresh parsley

Generously season turkey all over with salt and pepper. Let sit on a large rimmed baking sheet about 1 hour to bring to room temperature. (This made me nervous so I just let it sit 20 minutes)

Heat oil and buttered in a large Dutch oven or other heavy pot over medium heat. Place 1 cup flour on a plate and dredger turkey in flour, coating only the skin (do not shake off excess) Cook, outer side down, until well browned (do not cook on inner side), 5-8 minutes. Transfer to a plate.

Add yellow onion, leeks, celery, garlic, and peppercorn to pot, season with alt, and cook, stirring often and scrapping up brown bits from bottom of pot, until vegetable are softened and beginning to brown around the edges, 10-12minutes.

Sprinkle in remaining 2 Tbsp. flour; cook, stirring, 2 minutes. Add wine, bring to a boil, stirring, and cook until the pan is almost dry. Add thyme, bay leaves and 3 cups stock, season with salt, and bring to a simmer. Place turkey back in pot, browned side up, and add stock as needed to almost completely cover without submerging browned skin (this will keep it from getting soggy). Bring liquid to a very gently simmer and cook until turkey is cooked through and an instant read thermometer inserted near bone of thigh registers 165 degree, 35-45 minutes. Transfer turkey to plate.

Add cipolline onions and remaining stock to pot and simmer until tender, 20-25 minutes. Using a slotted spoon, transfer onions to plate with turkey. Simmer braising liquid until reduced to about 3 cups, 15-20 minutes.

Beat yolk and cream in a small bowl; stir in 1Tbsp. Braising liquid to warm. Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat (if gravy boils after this point, it will curdle). Strain gravy into a large bowl. Wipe out pot. Return gravy to pot; taste and adjust seasoning with salt and pepper if needed. Return turkey, browned side up, and cipolline onions to pot and keep warm over low heat until ready to serve.

Serve with parsley