2 tbsp Canola oil
6 Medium turkey legs
As needed salt and freshly ground black pepper
1 Large onion, diced
2 Carrots, peeled, sliced in 1/8-inch rounds
4 Cloves fresh garlic, minced
1 Small jalapeno, fine dice
2 c Apple cider or unsweetened apple juice
3 Stalks celery, sliced
2 Large crisp apples, Gala or Granny Smith preferred, peeled and sliced
1/4 c fresh sage, rough chopped
10-12 oz Himalayan red rice, washed and drained
Heat large sauté pan. Add oil. Season turkey with salt and pepper.
Place turkey, skin-side down, in hot pan and brown well. Remove turkey and place in, at least, a 2-inch deep roasting pan, skin-side up, in a single layer.
Add onion and carrots to the hot skillet and cook over low heat until soft. Add garlic and jalapeno and cook until fragrant, about 1 minute.
Deglaze the pan with apple cider. Add cooked vegetables, with cider, to the turkey. Stir in celery, apples and sage.
Add just enough cold water to 2/3's cover the turkey legs, leaving most of the skin exposed. Cover pan with tight fitting cover.
Roast, in a preheated 300 degree F oven, for about 2 hours, using a food thermometer to make sure the turkey reaches 165 degrees F.
Stir rice into broth. Cook, uncovered, until turkey is almost falling off the bone and rice is tender.
Remove turkey from oven. Reduce sauce until it coats the back of a spoon.