Braised Turkey Legs and Thighs

Name: Braised Turkey Legs and Thighs
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 to 6
Cuisine: American
Ingredients: 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; 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

Author:
Publish date:: Nov 5, 2016

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.

140minDuration
120minCook Time
20minPrep 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.