Red Wine–Braised Turkey Legs Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
2 whole turkey legs
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 ribs celery, roughly chopped
2 medium cloves garlic, smashed
4 thyme sprigs
2 rosemary sprigs
2 cups dry red wine
1 quart homemade or store-bought low-sodium chicken stock
2 bay leaves
2 tablespoons butter
2 tablespoons flour
1 tablespoon sliced chives
Directions
Preheat oven to 275 degrees F . Season turkey legs generously with salt and pepper on all sides. Heat oil in a large straight-sided sauté pan over high heat until shimmering. Add turkey legs, skin side down. Cook, without moving, until turkey is deep golden brown, about 8 minutes. Flip legs and cook until second side is browned, about 5 minutes longer, reducing heat as necessary if oil smokes excessively. Transfer turkey to a large plate. Return sauté pan to heat and add onion, carrot, celery, garlic, thyme, and rosemary. Cook, stirring frequently, until vegetables are well browned, about 8 minutes total. Add wine, bring to a boil, and cook until reduced by half, about 5 minutes. Add stock and bay leaves and bring to a boil. Nestle turkey legs into pan, letting them rest on the vegetables so that only their skin is exposed. Transfer to oven and cook, uncovered, until legs are fall-apart tender, sauce is reduced, and skin is deep mahogany, about 2 hours. Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula. Strain liquid through a fine-mesh strainer into a large bowl or medium saucepan. Discard solids. Skim excess fat from surface and discard. Set liquid aside. In a large saucepan over medium-high heat, melt butter. Add flour and cook, whisking constantly, until golden brown, about 2 minutes. Slowly whisk in hot turkey-cooking liquid until fully incorporated. Bring to a boil to thicken and season to taste with salt and pepper. Carve each turkey leg between the thigh and the drumstick, removing thigh bone if desired. Transfer to a serving platter. Sprinkle with chives and serve with hot gravy.
