Braising keeps this lean wild turkey meat moist and flavorful. Serve this dish as a first course, and this Roasted Wild Turkey Breast with Fall Vegetables recipe as a main course.
Adapted from D'Artagnan.
Kerry Heffernan, Executive Chef at South Gate at the Essex House in New York City, originally braised the turkey legs, but in testing it discovered roasting the meat produced a tastier result, with crispy skin, in little time. When purchasing turkeys, he prefers the moister product D’Artagnan turkeys yield.Adapted from Kerry Heffernan.
Squash is such a good flavor absorber that I keep coming up with new things to do with it. With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal, especially for, say, lunch on a cold winter weekend. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp. For a heartier meal, skip blending the squash and serve it roasted, alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash. — Franklin Becker, Good Fat Cooking
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For those who can’t get enough red meat on Thanksgiving, this is a great way to prepare turkey legs. Chef Michael Mina adds extra flavor by braising his in chicken stock with flavor-boosting ingredients like bacon, mushrooms, and thyme.