170 minutes
A delightful dish featuring turkey legs braised in a rich red wine gravy, perfect for a comforting meal.
Whole Turkey Legs
each
to taste
to taste
tablespoons
Large Onion, roughly chopped
each
Large Carrot, roughly chopped
each
Ribs Celery, roughly chopped
each
Medium Cloves Garlic, smashed
each
each
each
cups
quarts
each
tablespoons
Flour
tablespoons
Chives, sliced
tablespoons
1. Preheat Oven and Season Turkey
Preheat your oven to 275°F (135°C). Season the turkey legs generously with kosher salt and freshly ground black pepper.
2. Brown Turkey Legs
Heat the canola oil over medium-high heat in a large straight-sided sauté pan. Once the oil is shimmering, place the turkey legs in the pan. Let them cook undisturbed for about 8 minutes on the first side until the skin is a deep golden brown. Flip the legs and cook for another 5 minutes, achieving the same golden brown on the other side. Transfer the turkey legs to a plate.
3. Cook Vegetables
Add the roughly chopped onion, carrot, celery, smashed garlic cloves, thyme sprigs, and rosemary sprigs to the same pan. Cook these vegetables for about 8 minutes, stirring occasionally, until they are nicely browned.
4. Reduce Wine
Pour in the 2 cups of dry red wine. Increase the heat to bring the wine to a boil and let it cook for about 5 minutes to reduce and concentrate the flavors.
5. Add Stock and Bay Leaves
Add the chicken stock and bay leaves to the pan. Stir everything together and return the turkey legs to the pan, nestling them among the vegetables and liquid.
6. Braise Turkey Legs
Cover the pan and transfer it to the preheated oven. Let the turkey legs braise in the oven for about 2 hours.
7. Strain and Skim Braising Liquid
Remove the pan from the oven and transfer the turkey legs to a plate using a slotted spatula. Strain the braising liquid through a fine-mesh strainer into a bowl or medium saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid.
8. Make Gravy
To make the gravy, melt the butter in a large saucepan over medium heat. Add the flour and whisk continuously to form a smooth paste. Gradually whisk in the strained braising liquid. Bring the mixture to a boil and let it cook for about 2 minutes until it thickens into a rich gravy. Season with salt and pepper to taste.
9. Serve
Carve the braised turkey legs and transfer them to a serving platter. Spoon the red wine gravy generously over the turkey, and sprinkle with freshly sliced chives. Serve immediately.
Use the turkey legs with bacon, mushrooms, and pearl onions, cooked in red wine.
Use beef short ribs and dark stout or ale, with root vegetables for sweetness and earthiness.
Substitute lamb shanks for turkey, red wine with red wine and crushed tomatoes, and add rosemary and garlic.
Create a rich gravy with cream and sautéed mushrooms instead of red wine gravy.
Swap turkey legs for chicken thighs, red wine for white, with lemon zest and capers.
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