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Home and Family 9049 Final Photo Assets
The low and slow process of cooking the turkey makes it tender and gives it lots of flavor.
Braised Turkey Legs
Course:
Dinner
Seasonal Event:
Thanksgiving, Christmas
Yield:
Serves 4
Recipe by Dan Kohler, 11/14/2020

Braised Turkey Legs - Home & Family
INGREDIENTS:
  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. Add garlic, sage, parsley, and bay leaves, cook for 2-3 minutes, until fragrant.
  4. Add wine, bring to a boil, and cook until reduced by half, about 5 minutes.
  5. Add turkey legs to pan, letting them rest on the vegetables.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.)
  11. Spread vegetable puree on platter, place turkey legs on top. Sprinkle with parsley and serve with hot gravy.

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