Braised Turkey Legs

Cook Taste Eat


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
  • medium carrots, cut into 1/2-inch dice
  • 1/2  head celery, cut into 1/2-inch dice
  • medium onions, cut into 1/2-inch dice
  • cloves garlic
  • 1 Cup  mushrooms, preferably beech
  • 1/2 Cup  tomato paste
  • 1 Cup  all-purpose flour
  • 3 Cups  dry white wine
  • bay leaves
  • bunch thyme
  • sprig rosemary
  • leaves sage
  • bunch parsley
  • quarts low-sodium chicken stock
  •   Kosher salt and freshly ground black pepper, to taste

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.


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.


This recipe was adapted from Cook Taste Eat. Visit the website to see the full recipe and more. 


Calories per serving:

4,588 calories

Dietary restrictions:

High Fiber, Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 1,283g 1,973%
  • Carbs 250g 83%
  • Saturated 354g 1,769%
  • Fiber 27g 109%
  • Trans 6g
  • Sugars 49g
  • Monounsaturated 531g
  • Polyunsaturated 272g
  • Protein 1,319g 2,638%
  • Cholesterol 7,101mg 2,367%
  • Sodium 9,474mg 395%
  • Calcium 1,197mg 120%
  • Magnesium 1,635mg 409%
  • Potassium 21,630mg 618%
  • Iron 81mg 451%
  • Zinc 111mg 738%
  • Phosphorus 13,206mg 1,887%
  • Vitamin A 3,550µg 394%
  • Vitamin C 174mg 290%
  • Thiamin (B1) 7mg 495%
  • Riboflavin (B2) 13mg 783%
  • Niacin (B3) 393mg 1,966%
  • Vitamin B6 28mg 1,379%
  • Folic Acid (B9) 732µg 183%
  • Vitamin B12 48µg 796%
  • Vitamin D 8µg 2%
  • Vitamin E 27mg 137%
  • Vitamin K 1,261µg 1,576%
Have a question about nutritional data? Let us know.
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