Best 3 Cider Braised Turkey Legs Recipes

CIDER-BRAISED TURKEY LEGS

Steps:

• Preheat oven to 300 degrees.
• Rinse and dry turkey legs; season on all sides with salt and pepper. Set aside.
• Place bacon in a large Dutch oven and cook, stirring occasionally, over medium heat until bacon begins to crisp, 3 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
• Increase heat to high and add olive oil. Add turkey legs, skin side down, working in batches if necessary. Cook, turning, until turkey is browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
• Add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add brown sugar and cook until it begins to bubble. Add thyme, sage, bay leaves, and cider; bring to a boil and stir, breaking up any browned bits at the bottom of pan. Continue boiling until cider is reduced by half, about 5 minutes.
• Add chicken stock and bring to a boil; reduce heat to a slow simmer and add reserved bacon. Return turkey legs to Dutch-oven, skin side down; cover and transfer to oven. Cook for 40 minutes, turn turkey legs, uncover, and continue cooking until legs are tender, 45 to 50 minutes more.
• Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper and spoon over turkey legs. Serve.

SLOW COOKER TURKEY LEGS

Steps:

• Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
• Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.

BRAISED TURKEY LEGS

Steps:

• Preheat oven to 300 degrees.
• Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.
• Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
• Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more.
• Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme.