Braised Turkey Legs

How to make Tender Braised Turkey Legs

These Braised Turkey Legs are perfect for Sunday roast. The legs are braised and roasted in a white wine and vegetable stock and slow cooked for an abundance of flavor.

Braised turkey leg served with Gouda mashed potatoes and spicy greens.

Life is about trying different things. Not sure what possessed me to buy turkey legs at the store but they were calling me! Maybe because I’ve never seen legs sold separately but its a great way to have that beautiful turkey roast with less effort and time.

Unlike braised chicken, turkey gives a more robust and slightly gamey flavor which works well for roasting.

Turkey legs are also pretty massive so you can feed 2 people from one leg alone. Not to mention they look pretty cool on your plate.

Braising Turkey Legs

Braising Meat involves searing the skin to hold in the meats moisture then slow roasting in the oven for a long period of time. This results in a super moist and tender meat which is why Turkey legs are such a good choice for braising.

Turkey legs are known for having a lot of connective tissue and bone, however once it has been slow roasted for hours it can literally fall of the bone.

The White wine stock pairs really well with the turkey meat giving it a well rounded balance of flavors.

Roasting Times

Roasting times will vary depending on the size of the legs. 1.5 to 2 hours was a good roasting time for my Turkey legs which were both around 1 kilo each.

Recommendations

If you are a lover of poultry see a few of our other dinner recipes

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

How to Make Braised Turkey Legs

AuthorsefordCategory, DifficultyBeginner

These Braised Turkey Legs are roasted in a white wine vegetable stock and slow cooked for a tender meat with an abundance of flavor.

Braised Turkey Legs

 

Yields1 Serving
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

The Turkey Legs
 2 Turkey Legs (1 Kilo each)
 2 tbsp Green Seasoning* (optional)
 ½ tsp Pepper Sauce (or any chili of choice)
Dry Rub Seasoning
 1 ½ tsp Dried Mixed Herbs
 1 tsp Dried Parsley
 2 tsp Ground Cumin
 1 tsp Ground black pepper
 ½ tsp salt
 1 tsp Garlic powder
 ½ tsp Paprika
 ½ tsp Dried Thyme
 Sage
For the Stock
 2 Onions Chopped
 3 Carrots sliced
 Fresh Thyme sprigs
 2 tbsp Fresh Parsley
 2 Spring Onions chopped
 2 cups Vegetable or Chicken Stock
 1 cup White Wine

1

First, wash Turkey legs with lemon and vinegar water then pat dry. Make incisions into the meat to allow the seasonings to permeate and rub the legs thoroughly with olive oil, the dry rub, green seasoning and pepper sauce (both optional). Let them marinate for 30 minutes to 1 hour.

2

Next, Heat a Saucepan or Pot large enough to fit the legs then add 1 or 2 tbsp of oil depending on how large the turkey legs are. Sear them on all sides to seal the skin then remove and rest into a roasting pan.

In the same saucepan, toss in the stock ingredients and saute for 10 minutes followed by the white wine. Cook until the alcohol has cooked away then pour into the roasting pan along with 2 cups of stock.

Cover the pan with 2 or 3 sheets of foil and place into the oven for 1 hour, basting throughout.

After an hour, baste then return back to the oven uncovered for a remaining 30 minutes. Once the skin has browned and formed a crisp crust it is ready.

Note for Gravy
3

If you wish to have a smooth gravy take the broth and vegetables and place them into a blender with 1/2 tsp of browning liquid and blend until smooth. Taste to see if it is to your liking then serve.

Ingredients

The Turkey Legs
 2 Turkey Legs (1 Kilo each)
 2 tbsp Green Seasoning* (optional)
 ½ tsp Pepper Sauce (or any chili of choice)
Dry Rub Seasoning
 1 ½ tsp Dried Mixed Herbs
 1 tsp Dried Parsley
 2 tsp Ground Cumin
 1 tsp Ground black pepper
 ½ tsp salt
 1 tsp Garlic powder
 ½ tsp Paprika
 ½ tsp Dried Thyme
 Sage
For the Stock
 2 Onions Chopped
 3 Carrots sliced
 Fresh Thyme sprigs
 2 tbsp Fresh Parsley
 2 Spring Onions chopped
 2 cups Vegetable or Chicken Stock
 1 cup White Wine

Directions

1

First, wash Turkey legs with lemon and vinegar water then pat dry. Make incisions into the meat to allow the seasonings to permeate and rub the legs thoroughly with olive oil, the dry rub, green seasoning and pepper sauce (both optional). Let them marinate for 30 minutes to 1 hour.

2

Next, Heat a Saucepan or Pot large enough to fit the legs then add 1 or 2 tbsp of oil depending on how large the turkey legs are. Sear them on all sides to seal the skin then remove and rest into a roasting pan.

In the same saucepan, toss in the stock ingredients and saute for 10 minutes followed by the white wine. Cook until the alcohol has cooked away then pour into the roasting pan along with 2 cups of stock.

Cover the pan with 2 or 3 sheets of foil and place into the oven for 1 hour, basting throughout.

After an hour, baste then return back to the oven uncovered for a remaining 30 minutes. Once the skin has browned and formed a crisp crust it is ready.

Note for Gravy
3

If you wish to have a smooth gravy take the broth and vegetables and place them into a blender with 1/2 tsp of browning liquid and blend until smooth. Taste to see if it is to your liking then serve.

Braised Turkey Legs

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2 thoughts on “How to make Tender Braised Turkey Legs

    1. Wow Yes! LOL One of my old favorite saturday morning toons! Braised meats are definitely the best and we love us some gravy! Thank You!!

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