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1
Preheat the oven to 325.
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2
Heat the oil in a large enameled cast-iron casserole.
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3
Season the turkey drumsticks with salt and pepper and brown them on all sides over moderately high heat, about 10 minutes.
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4
Transfer to a plate.
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5
Add the leeks, chopped carrot and celery to the casserole and cook over moderate heat until softened, about 4 minutes.
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6
Add the wine and boil until reduced by half, about 5 minutes.
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7
Add the stock, cranberries and thyme and bring to a simmer.
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8
Add the turkey drumsticks and their juices.
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9
Cover and braise in the oven for 30 minutes.
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10
Turn the turkey drumsticks and add the turnips and sliced carrots.
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11
Cover and braise for about 1 hour longer, or until the turkey and vegetables are very tender.
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12
Using a slotted spoon, transfer the turkey, sliced carrots and turnips to a large plate.
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13
Strain the sauce through a coarse sieve set over a large bowl, pressing on the solids to extract as much liquid as possible.
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14
Return the sauce to the casserole and boil until reduced to 2 1/2 cups, about 15 minutes.
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15
Remove the turkey meat from the bones.
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16
Return the turkey and vegetables to the casserole, cover and cook over low heat until warmed through.
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17
Season with salt and pepper and serve with Honey-Mustard Cranberry Sauce.
