STOCK-BRAISED TURKEY LEGS
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Provided by Chris Morocco
Categories Bon Appétit turkey Thanksgiving Fall Braise Garlic Orange Rosemary White Wine Chile Pepper
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place salt and brown sugar in a small bowl and work together with your fingers to incorporate. Place turkey legs on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over both sides of legs. Chill, uncovered, at least 12 hours and up to 2 days.
- Preheat oven to 250°F. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook 2 turkey legs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer legs to a large roasting pan. Repeat with remaining 2 Tbsp. oil and 2 turkey legs.
- Reduce heat to medium and add garlic and orange, cut side down, and rosemary and chile to skillet and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook until wine is almost completely evaporated, about 2 minutes. Scrape into roasting pan with turkey legs. Pour in stock and cover tightly with 2 layers of foil.
- Transfer pan to oven and braise turkey until leg joints wiggle freely and meat is fork-tender, 2 1/2-3 hours.
- Place turkey legs, skin side up, on a foil-lined rimmed baking sheet. Transfer garlic, orange, rosemary, and chile to a platter. Start with 2 cups braising liquid to make sauce. If you have more than that, set roasting pan over medium-high heat and bring liquid to a boil. Cook until reduced to 2 cups. Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more.
- Heat broiler. Broil turkey legs until skin is browned and crisp, about 2 minutes. Transfer to platter and serve with pan sauce poured over or alongside.
- Do Ahead
- Turkey legs can be braised 3 days ahead. Let cool in braising liquid; cover and chill. Reheat, covered, until heated through before broiling.
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Landyn Johnson
[email protected]This recipe is a great choice for a special occasion dinner. The turkey legs were cooked to perfection and the gravy was rich and flavorful. I will definitely be making this again for future special occasions.
Yeam Hasan
[email protected]This recipe is a great way to use up leftover turkey. The turkey legs were very flavorful and the gravy was delicious. I served it over mashed potatoes and it was a hit with my family.
Noah Possum
[email protected]I've made this recipe several times now and it's always a hit. The turkey legs are always moist and flavorful and the gravy is to die for. I highly recommend this recipe.
Alabuike Onyinyechi
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are delicious. The turkey legs were fall-off-the-bone tender and the gravy was perfect. I served it over rice and it was a hit with my family.
Chilango
[email protected]I made this recipe for a holiday dinner and it was a huge success. The turkey legs were cooked perfectly and the gravy was rich and flavorful. I will definitely be making this again for future holiday dinners.
shraboni das
[email protected]This recipe is a great way to use up leftover turkey. The turkey legs were very flavorful and the gravy was delicious. I served it over mashed potatoes and it was a hit with my family.
Sanjaya Nawooda
[email protected]I've made this recipe several times now and it's always a hit. The turkey legs are always moist and flavorful and the gravy is to die for. I highly recommend this recipe.
Sadam Alam
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. The turkey legs were cooked to perfection and the gravy was rich and flavorful. I will definitely be making this again.
Speedo Paraboy
[email protected]I'm not a big fan of turkey legs, but I decided to give this recipe a try. I was pleasantly surprised at how much I enjoyed them. The meat was moist and flavorful and the gravy was delicious.
Holy Simanwe
[email protected]I was looking for a new way to cook turkey legs and this recipe did not disappoint. The stock braising method resulted in tender and flavorful meat. The gravy was also very good.
Johny
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the turkey legs and gravy. I will definitely be making this again for future gatherings.
Amadou Diallo
[email protected]I followed the recipe exactly and the turkey legs turned out perfectly. They were moist and juicy on the inside and crispy on the outside. The gravy was also delicious.
radha sunar
[email protected]This recipe was a hit with my family! The turkey legs were fall-off-the-bone tender and the gravy was rich and flavorful. I will definitely be making this again.