For the turkey
: Pat the turkey legs dry with paper towels. Transfer the turkey to a baking sheet.
In a spice grinder
, finely grind the thyme, sage
and bay leaves
. Rub the turkey with the herbs
and sprinkle generously with the salt and pepper. Chill overnight, uncovered.
Preheat the oven to 325 degrees F. Heat the olive oil in a large pot over low heat to 170 degrees. Transfer the turkey to a 13-by-16-by-3-inch roasting pan. Pour the olive oil
over the turkey. Cover the pan with foil and bake until the turkey is very tender, about 3 hours.
Let cool. Remove the skin and tendons. Reserve the meat and keep warm.
For the carrots and peas
: In a large skillet, add the carrots and 1/4 cup water. Simmer
over medium heat until the carrots are crisp-tender, about 2 minutes. Add the peas and increase the heat to high. Cook until the peas are crisp-tender and the liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add the orange juice, butter and sugar
, swirling the skillet to coat the carrots and peas. Cook until the liquid is reduced to a syrupy glaze
, about 30 seconds. Season with salt and pepper.