While  most folks think Turkey is only appropriate as a thanksgiving meal, I enjoy turkey all year-long. Braised turkey legs, turkey giblet adobo, grilled turkey hearts and turkey neck soup are some of my favorite dishes, while the whole turkey serves mostly as a showpiece for family celebration on thanksgiving.
Procedure:

• season turkey leg with kosher salt, cayenne pepper and granulated garlic, saute in olive oil on both sides until golden
• add diced onions, sliced chilies and peppers
• saute veggies until fragrant
• add fresh chopped thyme ,oregano, garlic paste and diced tomatoes, saute another minute, cover vegetables with chicken stock
• simmer covered until turkey legs are done, about 20 minutes
• remove legs, set aside
• add canned, drained northern beans, simmer another 2 minutes, check / adjust seasoning, return turkey to heat through
• plate vegetables in deep plate
• top with turkey leg, sprinkle with chopped italian parsley

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