We like turkey legs in our house and I prepare them quite a few times a year. I have quite a few recipes for them. Here's one you might like to try. I've had it for a long time and I don't even know where it came from, but it's very good. It's easy to only make half a recipe if you don't have 4 legs.
TURKEY LEGS OSSO-BUCO STYLE
4 turkey legs, about 2½ lbs.
2 Tbsp. olive oil
½ tsp. salt
½ tsp. freshly ground black pepper
2 carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
5 cloves minced garlic, divided
½ tsp. Italian seasoning
1 bay leaf
1 cup chicken broth
1 (28-oz.) can tomatoes, undrained
1½ cups rice
2 Tbsp. fresh parsley, chopped
2 tsp. lemon zest
Season turkey legs with salt and pepper and cook in oil in large Dutch oven, over medium-high heat, until golden on all sides. Remove legs and set aside.
Add carrots, celery and onion and cook until tender and just golden, about 8 minutes. Add Italian seasoning, bay leaf and all but ½ teaspoon of the garlic. Stir in broth and tomatoes and return legs to pan. Heat to a boil. Reduce heat to low and simmer, covered, for about 1½ hours until tender and juices from legs run clear when pierced with a knife.
Cook rice according to package directions. Keep warm.
Combine parsley, reserved garlic and lemon zest. Mix well and set aside.
To serve, place turkey legs on a bed of rice. Drizzle sauce over all and sprinkle with parsley/garlic/lemon mixture.