Dinner: Braised Turkey Legs

Ingredients

2 skin-on turkey drumsticks (about 1 1/2 pounds)
2 skin-on, bone-in turkey thighs (about 2 pounds)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 large leeks, whites and pale greens, chopped
6 celery stalks, thinly sliced
8 garlic cloves, crushed
1 1/2 cups dry white wine
4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
4 sprigs thyme
2 sprigs sage
6 cups low-sodium chicken broth
8 small carrots, tops trimmed, carrots halved lengthwise
1/4 cup chopped fresh chives

Instructions

Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15 –20 minutes per batch; transfer to a large plate.
Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5 –8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8 –10 minutes.
Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2 –3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35 –45 minutes; season with salt and pepper.
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.

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