The low and slow process of cooking the turkey makes it tender and gives it lots of flavor.
Braised Turkey Legs
Recipe by Dan Kohler, 11/14/2020
Braised Turkey Legs - Home & Family
- 2 whole turkey legs, drumstick and thigh separated
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) olive oil
- 1 large onion (350g), roughly chopped
- 1 large parsnip (220g) , roughly chopped
- 2 ribs celery (100g), roughly chopped
- 1 small head fennel (200g), thinly sliced
- 4 medium cloves garlic, smashed
- 4 sage sprigs (about 3 inches each, with 6-8 leaves on each sprig)
- 6 sprigs flat-leaf parsley, plus ½ cup chopped leaves for garnish
- 2 cups (480ml) white wine
- 3-4 cups chicken stock
- 2 fresh bay leaves
- ~4 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- Preheat oven to 275°F. 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, parship, celery, and fennel. Season with salt and pepper. Cook, stirring frequently, until vegetables are browned, 5-7 minutes.
- Add garlic, sage, parsley, and bay leaves, cook for 2-3 minutes, until fragrant.
- Add wine, bring to a boil, and cook until reduced by half, about 5 minutes.
- Add turkey legs to pan, letting them rest on the vegetables.
- Pour chicken stock into pan until it’s about ⅔ up the side of the turkey legs, leaving the skin exposed. Bring stock to a bare boil, then transfer pot to oven.
- Cook turkey, 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. If during the cooking process the liquid evaporates too much, add more chicken stock to the pan.
- Strain liquid through a fine-mesh strainer into a large bowl or medium saucepan. Reserve solids. Skim excess fat from surface of liquid and discard. Set liquid aside.
- Remove sage, parsley, and bay leaves from vegetables. Add cooked vegetable solids to blender and puree until smooth. Add ~2 tablespoons butter, then season with salt and pepper, and blend again.
- In a large saucepan over medium-high heat, melt remaining two tablespoons 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.)
- Spread vegetable puree on platter, place turkey legs on top. Sprinkle with parsley and serve with hot gravy.