Braised Turkey Legs
Tender, fall-off-the-bone turkey legs and thighs braised with aromatic vegetables, white wine, and fresh herbs in a flavorful broth. This comforting dish features carrots and a rich sauce garnished with fresh herbs.
Ingredients
- •2 pieces skin-on turkey drumsticks (about 1 1/2 pounds)
- •2 pieces skin-on, bone-in turkey thighs (about 2 pounds)
- •1 to taste Kosher salt, freshly ground pepper
- •2 tablespoons vegetable oil
- •1 medium medium onion, chopped
- •2 large large leeks, whites and pale greens, chopped
- •6 stalks celery stalks, thinly sliced
- •8 cloves garlic cloves, crushed
- •1½ 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 small carrots, tops trimmed, carrots halved lengthwise
- •¼ cup chopped fresh chives
Cooking Instructions
- 1.
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.
40 min
- 2.
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.
18 min
- 3.
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.
205 min
- 4.
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.
5 min