Heat a large Dutch oven, lightly coated with evoo, over medium-high heat. Season legs with salt and pepper. Brown legs in pan on all sides until deep golden. Set aside.

Brown onion, celery, carrots, mushrooms and apples in the same pan. Be sure to season with salt and pepper. Once vegetables have become golden brown, add garlic and thyme sprigs. Continue to saute for just another minute until garlic begins to soften just a bit.

Add legs back to the pan with cider and broth. Cover and braise for 45 minutes. Remove cover and continue cooking for another 15 minutes. Cooked Drumsticks should register 160°F in the center with a thermometer.

Notes If your turkey legs are very large (more than 1 1/2 pounds) it will feed more people.