Preheat your oven to 300°F (150°C) to ensure tenderness.

In a Dutch oven, heat oil over medium-high heat and brown the turkey legs on all sides for 5-7 minutes.

Remove the turkey legs and sauté chopped onions and minced garlic in the same pot for 3-4 minutes until translucent.

Pour in the stock, scraping up any browned bits from the bottom.

Return the turkey legs to the pot, add thyme and bay leaves, ensuring the legs are mostly immersed.

Cover the pot and braise in the oven for 2.5 to 3 hours until the meat falls off the bone.

Let the turkey legs rest for about 10-15 minutes before serving.