Braised Turkey Legs

Name: Braised Turkey Legs
Total time: 85 min
Cuisine: American
Ingredients: 2 to 3 salted and peppered turkey legs; 2 tbsp olive oil; 0.5 cup dry white wine; 2 leeks cut into rounds; 2 carrots chopped; 2 celery ribs chopped; 3 cups chicken stock; 6 sprigs thyme; 4 sprigs sage; 4 bay leaves; stuffing; vegetables from the pot; liquid from the pot

1h 25m

Serves 1

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Braised Turkey Legs

facebook.com

1h 25m

Serves 1

Directions

1Throw two to three salted and peppered turkey legs into a cast iron Dutch oven with two tablespoons of olive oil and brown them until they're crispy and golden on all sides.
2Once turkey legs are browned, grab a plate, throw the turkey legs on it and get them out of the way.
3Add half a cup of dry white wine to the pot and stir it, scrape and deglaze the pot for a few minutes.
4When done deglazing, turn the heat down a little, add two leeks cut into rounds, two carrots chopped, and two celery ribs chopped.
5Stir the vegetables up and cook them till they're golden and brown, about five minutes.
6Once done with that, add three cups of chicken stock, six sprigs of thyme, four sprigs of sage, and four bay leaves right into the pot.
7Bring this whole thing up to a boil.
8Once it's boiling, bring the turkey legs back in and ploop them into the pot.
9Put the lid on it, throw the whole thing in the oven at 300 degrees for 40 minutes.
10When it comes out, take the lid off, flip those turkey legs over and put them back in the oven without the lid for about 45 more minutes or until it's tender and falling off the bone.
11Put it on a plate, add some stuffing, some of the vegetables from the pot and some of this liquid gold.

Ingredients

2 to 3 salted and peppered turkey legs
2 tbsp olive oil
0.5 cup dry white wine
2 leeks cut into rounds
2 carrots chopped
2 celery ribs chopped
3 cups chicken stock
6 sprigs thyme
4 sprigs sage
4 bay leaves
stuffing
vegetables from the pot
liquid from the pot

Equipment

cast iron Dutch ovenplatefork

Braised Turkey Legs

1h 25m

Serves 1

facebook.com

Braised Turkey Legs

facebook.com

1h 25m

Serves 1

Directions

1Throw two to three salted and peppered turkey legs into a cast iron Dutch oven with two tablespoons of olive oil and brown them until they're crispy and golden on all sides.
2Once turkey legs are browned, grab a plate, throw the turkey legs on it and get them out of the way.
3Add half a cup of dry white wine to the pot and stir it, scrape and deglaze the pot for a few minutes.
4When done deglazing, turn the heat down a little, add two leeks cut into rounds, two carrots chopped, and two celery ribs chopped.
5Stir the vegetables up and cook them till they're golden and brown, about five minutes.
6Once done with that, add three cups of chicken stock, six sprigs of thyme, four sprigs of sage, and four bay leaves right into the pot.
7Bring this whole thing up to a boil.
8Once it's boiling, bring the turkey legs back in and ploop them into the pot.
9Put the lid on it, throw the whole thing in the oven at 300 degrees for 40 minutes.
10When it comes out, take the lid off, flip those turkey legs over and put them back in the oven without the lid for about 45 more minutes or until it's tender and falling off the bone.
11Put it on a plate, add some stuffing, some of the vegetables from the pot and some of this liquid gold.