Braised Turkey Legs
AuthorsefordCategorydinner ideas, TurkeyDifficultyBeginnerThese Braised Turkey Legs are roasted in a white wine vegetable stock and slow cooked for a tender meat with an abundance of flavor.
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.
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.
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
Directions
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.
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.
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.
