Directions

1. Brine turkey: Strip leaves from thyme sprigs, if using, and coarsely chop. In a small bowl, use your fingers to combine salt, brown sugar, pepper, and thyme. Pat turkey legs dry with paper towels and place on a sheet pan. Rub salt mixture all over the legs. Refrigerate turkey, uncovered, for at least 4 hours and up to 24 hours. When you’re ready to cook, remove the legs from the refrigerator and pat dry (no need to wash off any excess dry brine).
2. Preheat oven to 300ºF.
3. Braise turkey: Heat 2 Tbsp. oil in a large, deep frying pan over medium-high heat. Add 2 turkey legs, skin-side down, and sear until skin is deeply golden and releases easily from the pan, 4-6 minutes. Place turkey, skin-side up, in a large roasting pan or 2 (9x13-inch) baking dishes. Add 2 Tbsp. more oil to the pan and repeat searing with remaining turkey legs in two batches, adding another Tbsp. oil if the pan seems dry, then nestling each seared leg into the roasting pan. (If using separate drumsticks and thighs, you should be able to sear all 3 drumsticks together, turning every 2 minutes, and thighs together or individually, depending on size). Save fat in frying pan.