Turkey Osso Buco

Ingredients

• •5½ pounds whole fresh turkey legs
• •½ cup all-purpose flour
• •1 teaspoon salt
• •½ teaspoon black pepper
• •7 tablespoons olive oil
• •1 large onion
• •4 fillets anchovy fillets
• •1 cup dry white wine
• •2 cups reduced-sodium chicken broth
• •1 can whole tomatoes
• •1 clove garlic
• •2 tablespoons fresh flat-leaf parsley
• •1 teaspoon fresh lemon zest
• •1 teaspoon fresh orange zest
• •1 sheet parchment paper

Cooking Instructions

1. 1.

   Put oven rack in middle position and preheat oven to 350°F.

   10 min

2. 2.

   Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.

   25 min

3. 3.

   Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.

   12 min

4. 4.

   Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.

   150 min

5. 5.

   Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

   5 min