Creating the ultimate turkey leg pot roast is straightforward, especially with these step-by-step instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Sear the Turkey Legs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the turkey legs and sear them for about 4-5 minutes on each side until browned. Remove and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for 5-7 minutes until the vegetables begin to soften.
4. Add the Broth: Pour in the chicken or turkey broth, followed by the Worcestershire sauce. Stir to combine.
5. Season the Dish: Add the dried thyme, dried rosemary, salt, and pepper to the pot, mixing well.
6. Return the Turkey Legs: Place the seared turkey legs back into the pot, ensuring they are submerged in the broth.
7. Cover and Roast: Cover the pot with a lid and transfer it to the preheated oven. Roast for about 2 to 2.5 hours, or until the turkey legs are fork-tender.
8. Thicken the Sauce (Optional): If you prefer a thicker gravy, mix cornstarch with a bit of water to create a slurry. Stir it into the broth during the last 10 minutes of cooking.
9. Remove from Oven: Carefully take the pot out of the oven and let it rest, covered, for 15-20 minutes before serving.
10. Slice and Serve: Once rested, slice the turkey legs and serve with the vegetables and gravy from the pot.