Turkey cassoulet with bacon and smoky sausage

Heat the braiser on high heat.

Season the turkey legs well with salt, since it carries into the braising liquid, and with pepper.

Add a little oil and sear the legs skin side down, moving them constantly so their juices naturally deglaze the pan, until well caramelized; transfer to a tray.

Into the pan with the drippings and fond, add the quartered onion in big pieces and the crushed garlic.

Add the thick cut bacon and the spicy pork sausage in big chunks, stir, and let everything render and take a little color.

Wash the carrots and celery, trim the tops and bottoms, cut the carrots thick on a bias and roll chop the celery, unpeeled; add and stir gently without breaking up the bacon and sausage.

With the pan back up to a sizzle, deglaze with a little water and red wine; cook out the alcohol for about five minutes.

Add the beans straight to the bubbling broth, unsoaked (soaking ahead is optional); they tenderize over the long cook.

Add the turkey legs, submerged, then bay leaves, a couple of rosemary sprigs, torn parsley and thyme sprigs.

Cover with a heavy lid (or a cartouche) so the juices steam and bubble into the turkey, and cook until ready.

Take out the turkey legs and crisp the skin in the oven on a sizzle tray.

Score the skin and take the meat off the bone with a cleaver.

Plate the cassoulet on one side with some carrots, set the potatoes and turkey alongside, glaze with the liquid, and finish with scallions and black pepper.