Braised Turkey Legs
['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']
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.
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.
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.
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.
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