Instructions: Rinse turkey legs, pat dry with paper towels. In a shallow bowl, combine flour, salt, pepper, and oregano. Dust turkey legs lightly with flour mix. Set flour mix aside (it will be used later to make gravy).
Heat olive oil in a large skillet over medium heat. Add turkey legs (only a couple at a time-- don't crowd them in the pan) and brown lightly on all sides. Transfer turkey legs to a large casserole dish or baking pan (4-6 quart capacity). Add onions and garlic to the hot oil already in the skillet. Cook until softened. Add broth and wine, bring to a boil. Add bay leaf, thyme, and rosemary. Remove from heat and pour over turkey.
Bake turkey drumsticks, covered, in a preheated 325 degree F oven for 2 to 2 1/2 hours, or until very tender. (If cooking turkey drumsticks that are a bit smaller, check the internal temperature a bit earlier-- you don't want them to overcook).
Remove turkey legs from baking pan and keep warm. Measure reserved flour mix (leftover from dusting turkey legs) and combine with an equal amount of cold water or chicken broth. Either stir this into pan juices directly in pan, or, if you don't want bits of onion in your gravy, strain drippings into a saucepan. Cook, stirring, til gravy boils and thickens to your preferred consistency.