Braised Turkey Legs and Thighs
Braising--browning, then stewing in a covered pot--is the very best way to prepare succulent, tender turkey legs and thighs. Not only does a long, luxurious braise net great results, it’s also a busy person’s go-to method. You can leave the meat to cook, while you do other things. Braised turkey legs are even better served the next day.
Gremolata is a herbaceous condiment that adds a brightness and freshness to the turkey.
- Duration
- Cook Time
- Prep Time
- 4 to 6Servings
Ingredients
Turkey:
- 2 teaspoons extra virgin olive oil
- 2 large turkey legs, and 2 thighs
- 1 large onion, roughly chopped
- 3 celery stalks, roughly chopped
- 3 carrots, roughly chopped
- 1 whole head of garlic, cut in half to expose the cloves
- 1 ounce dried porcini mushrooms
- Bouquet garni: 1 bay leaf, 6 sage leaves, several thyme sprigs and 1 rosemary sprig, tied in a bundle with kitchen twine
- 1 cup dry white wine
- 2 cups turkey broth, chicken broth, or mixed poultry broth
- Kosher salt
- Freshly cracked black pepper
Gremolata:
- ½ cup chopped flat leaf parsley
- 3 garlic cloves
- Zest of 1 orange, and 2 tablespoons of orange juice
- Zest of 1 lemon, and 1 tablespoon of lemon juice
- ⅓ cup extra virgin olive oil
- 3 tablespoons toasted pumpkin seeds
Preparation
Turkey:
1. Preheat oven to 325°F.
2. Heat evoo in a large Dutch oven over medium heat. Brown turkey legs and thighs, cooking for 3 to 5 minutes per side, until skin is crisp and golden brown. Transfer to a plate.
3. Add onion, celery, and carrots to the Dutch oven, and cook for 7 to 10 minutes, or until browned. Add turkey legs and thighs, garlic, mushrooms, bouquet garni, wine, and broth back to the pot. Cover and braise for 1 hour.
4. Uncover and continue cooking for 1 hour more, or until legs are tender and meat is almost falling off the bone.
5. Transfer legs and thighs to a platter. Skim off and discard fat from braising liquid. Spoon remaining juices over legs. Top with some of the Gremolata, and serve with additional Gremolata on the side.
Gremolata:
1. Pulse parsley, garlic, zest and orange juice, zest and lemon juice, evoo, and pumpkin seeds until it forms a coarse paste.
2. Spoon over turkey legs. Transfer remaining to a small bowl and serve alongside turkey.
