For the Turkey

1. Remove the leaves from the sage, rosemary, and thyme. Chop them very finely. Mince the garlic.
2. Mix the herbs and garlic with the butter and black pepper.
3. Rub the turkey legs with the seasoned butter, then wrap them tightly in parchment paper followed by aluminum foil.
4. Place on a rack or in an oven-safe dish and bake at 130°C (265°F) for 2 ½ to 3 ½ hours, depending on how tender you want the meat.
5. Serve with the boulangère potatoes and enjoy!

For the Boulangère Potatoes

1. Melt the clarified butter or heat the cooking oil in a frying pan. Add the onions, water, and ½ tsp salt. Cover with a lid and cook until the water evaporates and the onions start to soften.
2. Cook the onions for 30–40 minutes, stirring occasionally, until deeply golden brown and caramelized.
3. Transfer the onions to an oven-safe dish (or use the frying pan if oven-safe).
4. Pour some beef stock over the onions and add a layer of potatoes. Season with salt, black pepper, and thyme.
5. Drizzle with melted butter and more beef stock. Repeat for three layers in total, finishing with stock and butter on top.
6. Cover with a cartouche (a parchment paper circle with a small hole in the center) and place an oven-safe plate on top to press down the potatoes.
7. Bake at 130°C (265°F) for 1 hour. Remove the plate and bake for another 30 minutes.
8. Remove the cartouche, increase the temperature to 150°C (300°F), and bake for a final 30 minutes.