Name: Braised Turkey Legs and Thighs
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
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

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.

Braised Turkey Legs and Thighs

Prep Time 20

Cook Time 2

Total Time 2 20

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Servings

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

Instructions

Turkey:
Preheat oven to 325°F.
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.
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.
Uncover and continue cooking for 1 hour more, or until legs are tender and meat is almost falling off the bone.
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:
Pulse parsley, garlic, zest and orange juice, zest and lemon juice, evoo, and pumpkin seeds until it forms a coarse paste.
Spoon over turkey legs. Transfer remaining to a small bowl and serve alongside turkey.