Braised Turkey Legs Recipe


Ingredients


  • 2 whole turkey legs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) canola oil
  • 1 large onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 ribs celery, roughly chopped
  • 2 medium cloves garlic, smashed
  • 4 thyme sprigs (about 3 inches each)
  • 2 rosemary sprigs (about 5 inches each)
  • 2 cups (480ml) dry red wine
  • 1 quart (900ml) homemade or store-bought low-sodium chicken stock
  • 2 bay leaves
  • 2 tablespoons (30g) butter
  • 2 tablespoons flour
  • 1 tablespoon sliced chives

Direction



  • Preheat oven to 275°F (135°C). Season turkey legs generously with salt and pepper on all sides. Heat oil in a large straight-sided sauté pan over high heat until shimmering. Add turkey legs, skin side down. Cook, without moving, until turkey is deep golden brown, about 8 minutes. Flip legs and cook until second side is browned, about 5 minutes longer, reducing heat as necessary if oil smokes excessively. Transfer turkey to a large plate.

  • Return sauté pan to heat and add onion, carrot, celery, garlic, thyme, and rosemary. Cook, stirring frequently, until vegetables are well browned, about 8 minutes total.

  • Add wine, bring to a boil, and cook until reduced by half, about 5 minutes. Add stock and bay leaves and bring to a boil. Nestle turkey legs into pan, letting them rest on the vegetables so that only their skin is exposed. Transfer to oven and cook, uncovered, until legs are fall-apart tender, sauce is reduced, and skin is deep mahogany, about 2 hours. Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula.

  • Strain liquid through a fine-mesh strainer into a large bowl or medium saucepan. Discard solids. Skim excess fat from surface and discard. Set liquid aside.

  • In a large saucepan over medium-high heat, melt butter. Add flour and cook, whisking constantly, until golden brown, about 2 minutes. Slowly whisk in hot turkey-cooking liquid until fully incorporated. Bring to a boil to thicken and season to taste with salt and pepper. (You may not need any salt, depending on how salty your broth was to begin with.)


  • Carve each turkey leg between the thigh and the drumstick, removing thigh bone if desired. Transfer to a serving platter. Sprinkle with chives and serve with hot gravy.



    Recipe source: seriouseats

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