Preheat the oven to 325 degrees F.

In a large skillet, brown turkey legs all over, until nicely browned, approximately 5 to 8 minutes.

Transfer in an oven-proof casserole dish.

In the same skillet, caramelize the onion. Brown carrot and celery. Deglaze with cider vinegar. Arrange vegetables around turkey legs. Add the bay leaf and apple juice, then a little water, if needed, to cover legs entirely.

Cook in the oven for 2 to 3 hours, until the meat falls off the bone.

Remove skin and bone and pull the meat off the turkey leg.

Strain the cooking liquid and put it in a pot. Let reduce by half. Add approximately ¼ cup of liquid to the meat. Avoid moistening too much. Set aside.

Line a baking sheet with parchment paper. Add oil and place the two halves of the squash face down. Arrange garlic around the squash. Cook for 40 to 60 minutes, simultaneously with turkey legs. Allow to cool and remove the flesh with a spoon.

In a pot, add sweet and yellow-fleshed potatoes. Bring to a boil. Cook for approximately 20 minutes, until tender. Drain and mash with a pestle. Add cooked squash, butter, milk, salt, pepper and nutmeg. Adjust seasoning.

Transfer pulled turkey in a large gratin dish. Cover with a generous amount of mashed vegetables. Top with Gruyère, if desired.

Cook in oven at 400 degrees F for approximately 20 minutes. If the cheese hasn’t melted enough, continue cooking at broil.

For an elegant presentation

Ideally, use a cylindrical cookie cutter and stack turkey, then the mashed squash, sweet potatoes and yellow-fleshed potatoes. Top with Gruyère, if desired.

For a more comforting look, you can use six small ramekins or a large gratin dish and prepare it like a Turkey Pot Parmentier.