Braised Turkey Legs Recipe

Dec 05, 2012 @ 7:01 PM
Posted by Cook Taste Eat, Special Contributor

Nutrition

Cal/Serving: 3,188
Daily Value: 159%
Servings: 4

High-Fiber, Low-Carb

Fat	146g	224%
Saturated	45g	226%
Carbs	63g	21%
Fiber	8g	33%
Sugars	12g	0%
Protein	361g	723%
Cholesterol	1246mg	415%
Sodium	5593mg	233%
Calcium	491mg	49%
Magnesium	456mg	114%
Potassium	6408mg	183%
Iron	37mg	205%
Zinc	55mg	368%
Vitamin A	9847IU	197%
Vitamin C	42mg	71%
Thiamin (B1)	2mg	114%
Riboflavin (B2)	4mg	246%
Niacin (B3)	66mg	331%
Vitamin B6	6mg	320%
Folic Acid (B9)	289µg	72%
Vitamin B12	8µg	129%
Vitamin D	1µg	0%
Vitamin E	2mg	11%
Vitamin K	277µg	346%
Fatty acids, total monounsaturated	49g	0%
Fatty acids, total polyunsaturated	35g	0%

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Braised Turkey Legs

Cook Taste Eat

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.

INGREDIENTS

For the brine:

One 15-pound turkey, legs, thighs, neck, wings, and gizzards reserved and crown set aside for roasting
Grapeseed oil
8 ounces bacon, cut int 1/2-inch pieces
3 medium carrots, cut into 1/2-inch dice
1/2 head celery, cut into 1/2-inch dice
2 medium onions, cut into 1/2-inch dice
6 cloves garlic
1 cup mushrooms, preferably beech
1/2 cup tomato paste
1 cup all-purpose flour
3 cups dry white wine
2 bay leaves
1 bunch thyme
1 sprig rosemary
8 leaves sage
1 bunch parsley
3 quarts low-sodium chicken stock
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

For the brine:

Preheat the oven to 325 degrees.

For the braise, set a roasting pan over medium-high heat on the stove top. Add enough grapeseed oil to just coat the pan. Pat the drumsticks, thighs, wings, neck, and gizzards dry with paper towels. Season with salt and pepper. Place all of the turkey parts in the pan. Depending on the size of your pan, you may have to brown the parts in batches in order to brown each part entirely.

Transfer the turkey parts to a plate. Once all of the parts are browned, return the roasting pan to the stove and add enough grapeseed oil to just coat the bottom of the pan. Add the bacon and cook until golden brown. Add the carrots, celery, onions, garlic, and mushrooms. Season with salt and pepper. Sweat on medium heat until aromatic, about 10 minutes.

Add the tomato paste. Stir with a wooden spoon to coat the vegetables with the tomato paste. Cook down until the tomato paste is tacky, about 4 minutes. Add the flour and stir to combine. Add the white wine and reduce until dry. Cook for another 5 minutes, stirring constantly or until the flour is golden brown and has been absorbed by the fat in the pan.

Add the chicken stock and place the bay leaves, thyme, rosemary, sage, and parsley to the pot. To make retrieving the herbs easier, place them in a piece of cheesecloth that is tied to make a sachet and add to the pot. Whisk ingredients together. Season to taste.

Bring the mixture up to a simmer and pour over the browned turkey parts in a large Dutch oven. Cover with lid and place in oven. Cook in the oven for 3 hours or until the meat falls easily off the bone. Remove braising pot from the oven. Cool legs in the braising liquid.