Fosse Meadows Turkey Legs with White Beans

Here, cooked simply with fragrant sage and creamy white beans, you can rustle-up a pot
of something very special in a matter of minutes.

Serves 4

2 x Fosse Meadows turkey thighs
2 x Fosse Meadows turkey drumsticks
2 sticks celery
1 medium brown onion
1 bunch sage (30g)
200ml white vermouth
2 x 660g jars of white beans (haricot, butter or pinto work well)
600ml hot turkey stock

Preheat the oven to a 180°C fan. Heat a shallow 30cm oven-proof pot over medium heat and add a good glug (roughly 40ml) of olive oil. While the oil is heating, generously season the turkey all over with salt and freshly ground black pepper. Add the turkey to the
hot oil, skin-side down, turning every 5 minutes or so until deep golden all over. As soon as you add liquid to the pan for your braise, the turkey will lose some of its colours, so cook it ever so slightly darker than you normally would to compensate.
2. While the turkey is colouring in the pan, finely chop the celery and onion and pick the sage leaves. When your turkey is golden all over, set it aside on a plate and add the vermouth to the pan, shaking the pot as you do so to agitate all the turkey fat from the
bottom of the pan. Here you’re using the vermouth to ‘deglaze’! When the steam has all but finished and the vermouth’s simmering bubbles have subsided to smaller, more consistent bubbles, add the sage. Cook for a few minutes, stirring from time to time
until you hear them starting to sizzle. At this point, most of the vermouth has cooked away
and you can add your celery and onion.
3. Cook the celery and onion until soft and starting to go translucent, stirring often for about 10 minutes.  Add the two jars of white beans, juice and all, and stir to combine with the vegetables and sage. Pour in the hot turkey stock and stir again to mix everything well.
Bring the bean mixture to a boil, then remove from the heat and place the turkey legs on top, skin-side up.
4. Tear a piece of greaseproof paper big enough to cover the pan, run it under the tap and scrunch it up.
Place on top of the pot as a lid and cook in the oven for 2 hours, removing the greaseproof paper lid for the last hour. This way of cooking should provide you with both crispy skin and tender, succulent turkey meat.
Serve with a bitter-leaf salad dressed in extra virgin olive oil and lemon juice.