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Preheat the oven to 300 degrees F. Preheat a large 8-quart dutch oven over meadium high heat. Season turkey legs liberally with salt and pepper. Dust with flour and pat off excess. Add 1-2 Tbsp olive oil to pot. When oil ripples or whisps of smoke start to appear, brown the floured turkey legs 7-8 minutes total, in batches if necessary, careful not to over-crowd the pot, as this will inhibit even browning. Remove turkey from the pot and set aside. Pour off any excess grease left in the pot. Add 1 Tbsp olive oil and butter to pot. Add carrots, celery, onions and garlic and sweat for 2-3 minutes until softened. Add oregano, thyme, paprika, pepper flakes, cayenne pepper and stir till fragrant about 1-2 minutes. Deglaze with red wine, scraping off any accumulated brown bits on the bottom of the pot. Add the chicken broth, Worcestershire sauce and dried cranberries. Season with salt and pepper. Line the rim of the dutch oven with aluminum foil to form a tight seal preventing steam from escaping, and cover with lid. Place the pot in the oven and braise for about an hour or until turkey is tender. Remove turkey from the braising liquid. When cool enough to handle, remove meat from the bones, careful to remove all tendons and connective tissue. Return pot over high heat and reduce braising liquid until slighty thick. Stir in turkey meat and serve over rice, mashed potatoes or noodles.
