Braised Turkey With Honey-Mustard Cranberry Sauce

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3 tablespoons canola oil

4 turkey drumsticks (10 to 12 ounces each), skinned

Salt and freshly ground pepper

2 leeks, white and light green parts only, coarsely chopped

3 carrots, 1 coarsely chopped and 2 sliced 1/2 inch thick

2 celery ribs, coarsely chopped

2 cups dry white wine

3 cups chicken stock or canned low-sodium broth

1 1/2 cups cranberries (6 ounces)

3 thyme sprigs

2 medium turnips (3/4 pound), peeled and cut into eighths

Honey-Mustard Cranberry Sauce

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