Braising--browning, then stewing in a covered pot--is the very best way to prepare succulent, tender turkey legs and thighs. Not only does a long, luxurious braise net great results, it’s also a busy person’s go-to method. You can leave the meat to cook, while you do other things. Braised turkey legs are even better served the next day.
Gremolata is a herbaceous condiment that adds a brightness and freshness to the turkey.
- Cook Time
- Prep Time
- 4 to 6Servings
- 2 teaspoons extra virgin olive oil
- 2 large turkey legs, and 2 thighs
- 1 large onion, roughly chopped
- 3 celery stalks, roughly chopped
- 3 carrots, roughly chopped
- 1 whole head of garlic, cut in half to expose the cloves
- 1 ounce dried porcini mushrooms
- Bouquet garni: 1 bay leaf, 6 sage leaves, several thyme sprigs and 1 rosemary sprig, tied in a bundle with kitchen twine
- 1 cup dry white wine
- 2 cups turkey broth, chicken broth, or mixed poultry broth
- Kosher salt
- Freshly cracked black pepper
- ½ cup chopped flat leaf parsley
- 3 garlic cloves
- Zest of 1 orange, and 2 tablespoons of orange juice
- Zest of 1 lemon, and 1 tablespoon of lemon juice
- ⅓ cup extra virgin olive oil
- 3 tablespoons toasted pumpkin seeds
1. Preheat oven to 325°F.
2. Heat evoo in a large Dutch oven over medium heat. Brown turkey legs and thighs, cooking for 3 to 5 minutes per side, until skin is crisp and golden brown. Transfer to a plate.
3. Add onion, celery, and carrots to the Dutch oven, and cook for 7 to 10 minutes, or until browned. Add turkey legs and thighs, garlic, mushrooms, bouquet garni, wine, and broth back to the pot. Cover and braise for 1 hour.
4. Uncover and continue cooking for 1 hour more, or until legs are tender and meat is almost falling off the bone.
5. Transfer legs and thighs to a platter. Skim off and discard fat from braising liquid. Spoon remaining juices over legs. Top with some of the Gremolata, and serve with additional Gremolata on the side.
1. Pulse parsley, garlic, zest and orange juice, zest and lemon juice, evoo, and pumpkin seeds until it forms a coarse paste.
2. Spoon over turkey legs. Transfer remaining to a small bowl and serve alongside turkey.