Step 1

Place a rack in middle of oven; preheat to 325°. Season 4 whole turkey legs (thigh and drumstick; about 6½ lb. total), patted dry , all over with kosher salt and freshly ground pepper . Heat 3 Tbsp. vegetable oil in a large braiser or Dutch oven over medium-high. Working in 2 batches if needed to avoid overcrowding, arrange turkey legs, skin side down, in pot and cook, undisturbed, rotating pan on burner a few times to ensure even browning, until browned underneath and they easily release from pot, 8–12 minutes. Transfer turkey legs to a rimmed baking sheet, arranging skin side up. (No need to brown other side; turkey will still be raw at this point.)

Step 2

Add more oil if pot looks dry; arrange 2 large oranges and/or lemons, halved , and 2 heads of garlic, tops trimmed to expose cloves , cut side down in pot and add 3 large shallots, peeled . Cook, undisturbed, until deeply browned underneath, 2–3 minutes.…