Braised Turkey Legs and Thighs

Prep Time 20

Cook Time 2

Total Time 2 20

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

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.