Ingredients: Part 1- Braised Wild Turkey Leg Sauce over Pasta 1 cup red wine 1 cup ruby port 1 tablespoon dried thyme 1 cup duck and veal demi-glace 1 1/2 cups chicken stock 4 bay leaves 12 black peppercorns 6 cloves garlic 5 sprigs flat-leaf parsley, plus small sprigs, to garnish 3 carrots, cut into 1-inch lengths 2 ribs celery, cut into 1-inch lengths 1 onion, quartered Legs and wings from 1 (6 to 8 pound or larger) wild turkey, legs skinned Salt and freshly ground black pepper to taste 2 tablespoons unsalted butter, optional 8 to 12 ounces dried pasta, such as fettuccine, penne, or rigatori Part 2- Wild Turkey Breast Roasted on Diced Vegetables Bone-in breast from 1 (6-to 8-pound or larger) wild turkey, wings removed 1 1/2 tablespoons vegetable oil Salt and freshly ground black pepper to taste 1 tablespoon dried thyme 2 to 3 each baking potatoes, carrots, and turnips, cut into 1-inch cubes 6 cloves garlic, unpeeled 1 1/2 to 2 cups chicken stock Directions: Brasied Wild Turkey Leg Sauce over Pasta: 1. Combine wine, port, and thyme in a large pot and reduce by half over high heat. Add demi-glace, chicken stock, bay leaves, peppercorns, garlic, 5 sprigs parsley, carrots, celery, and onion, and bring to a boil. Reduce heat so liquid is simmering, add turkey legs whole, with feet if still attached, and wings. 2. Cover and cook gently until meat easily separates from bone when picked with a fork, about 2 hours for a young bird. Older birds can take up to 4 or 5 hours. Check every half hour. If pan juices get lower than 1 inch in the pot, add stock, or water to bring level back up. When meat is cooked, remove from pan, let cool, and shred. 3. Strain cooking liquid into a saucepan, pressing solids with a wooden spoon or spatula to extract all juices. Bring to a boil over high heat and reduce until slightly syrupy. Season to taste with salt and pepper, add the shredded meat, and stir in butter, if using. Keep hot, or refrigerate for up to 2 days, then reheat. 4. Bring a large pot of salted water to a boil. Add pasta and cool until al dente. Drain and divide among 4 or 6 plates. 5. Spoon on sauce, garnish plates with parsley sprigs, and serve at once. Wild Turkey Breast Roasted on Diced Vegetables: 1. Preheat oven to 400 degrees Farenheit. 2. Rub turkey breast with a bit of the oil. Season generously with salt, pepper, and thyme. Pour remaining oil into a gratin dish or shallow baking dish large enough to hold turkey. Scatter potatoes, carrots, turnips, and garlic in pan, then put turkey, skin side up, on top of vegetables. 3. Transfer pan to oven. After 7 to 10 minutes, pour about 1/2 cupfuls. If liquid evaporates, add more stock or water. Bake in oven until skin is golden brown and an instant-read thermometer register 168 degrees Farenheit to 170 degres Farenheit. A small breast requires about 1 hour. Remove from pan and let stand 10 to 15 minutes before cutting into slices. If vegetables are not tender, return pan to oven while turkey rests. Spoon some roasted vegetables and pan juices onto each plate, and serve.