Braised Turkey Legs

Name: Braised Turkey Legs
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 2 Turkey Legs (1 Kilo each); 2 tbsp Green Seasoning* (optional); ½ tsp Pepper Sauce (or any chili of choice); 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; 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

AuthorsefordCategorydinner ideas, TurkeyDifficultyBeginner

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

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

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.

Note for Gravy

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