Braised Turkey Legs

September 14, 2020 • 0 comments

Braised Turkey Legs
The succulent meat on these braised turkey legs literally falls off the bone. It's great served along side of some roasted root vegetables and even over egg noodles or mashed potatoes.
  • Cook Time:
  • Servings: 2



2 whole turkey legs
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 celery stalks, roughly chopped
3 medium cloves garlic, smashed
4 thyme sprigs 
2 rosemary sprigs                                                                                                                                                                         4 large sage leaves                                                                                                                                                                      1 1/2 cups dry white wine
1 quart chicken or turkey stock
2 bay leaves
2 tablespoons butter
2 tablespoons flour
1 tablespoon sliced chives

******* carrots and little potatoes

Directions                     Preheat oven to 275°F (135°C). 

Season turkey legs generously with salt and pepper on all sides. TIP.....I do this step right away after having taken the legs out of the freezer and let them dry brine while thawing in the fridge for a couple days.

  Heat oil in a large skillet over high heat until shimmering. Add turkey legs and cook without moving about 6 minutes. Rotate legs and cook until all sides have browned, reducing heat as needed if pan get's too hot. (The first time I did this the smoke alarm in the kitchen blasted!) Transfer the turkey legs to a dish.

In the same skillet add onion, carrot, celery, garlic, thyme, rosemary and sage. Cook, stirring often, until all the veggies are well browned, approximately 8 minutes.

Add wine bringing it just to a boil, and then simmer till reduced by half. Add stock and bay leaves and bring to a boil. Place the turkey legs into pan on top the vegetables so that most of the legs are submerged. Transfer to oven and cook, uncovered, until legs are fall-apart tender, sauce is reduced, and skin is deep mahogany, about 3+ hours***. Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula.

Strain discarding solids but reserving the liquid. Skim off any excess fat from the surface of the liquid and discard. Set liquid aside.

Place a large saucepan over medium-high heat. Melt the butter and add flour whisking constantly until the roux is golden brown, approximately 2 minutes. Slowly whisk in the reserved cooking liquid. Bring to a boil to thicken and season to taste with salt and pepper as needed. 

***At the 1 hour mark I like to nestle some whole carrots and small potatoes into the liquid around the turkey legs to serve along with the braised turkey legs.

Smoked Grimaud
September 14, 2020 • 0 comments