Ingredients

• 2 skin-on turkey drumsticks (about 1 1/2 pounds)
• 2 skin-on, bone-in turkey thighs (about 2 pounds)
• Kosher salt, freshly ground pepper
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 large leeks, whites and pale greens, chopped
• 6 celery stalks, thinly sliced
• 8 garlic cloves, crushed
• 1 1/2 cups dry white wine
• 4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
• 4 sprigs thyme
• 2 sprigs sage
• 6 cups low-sodium chicken broth
• 8 small carrots, tops trimmed, carrots halved lengthwise
• 1/4 cup chopped fresh chives

Instructions

1. Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15–20 minutes per batch; transfer to a large plate.
2. Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.
3. Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes; season with salt and pepper.
4. Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.