Braised Turkey Legs
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 1/2 cups dry white wine
- 6 cups low-sodium chicken broth
- 1/4 cup chopped fresh chives
- 4 sprigs thyme
- kosher salt, freshly ground pepper
- 2 skin-on turkey drumsticks (about 1 1/2 pounds)
- 2 skin-on, bone-in turkey thighs (about 2 pounds)
- 2 large leeks, whites and pale greens, chopped
- 6 celery stalks, thinly sliced
- 8 garlic cloves, crushed
- 4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
- 2 sprigs sage
- 8 small carrots, tops trimmed, carrots halved lengthwise
- Carbohydrate 17 g(6%)
- Cholesterol 114 mg(38%)
- Fat 15 g(24%)
- Fiber 4 g(15%)
- Protein 35 g(71%)
- Saturated Fat 4 g(19%)
- Sodium 240 mg(10%)
- Calories 371
Preparation 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. 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. 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. Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.
Preparation 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. 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. 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. Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.
