Braised Turkey Legs

Braised Turkey Legs
Staff Writer

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.


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 321g 493%
  • Carbs 62g 21%
  • Saturated 88g 442%
  • Fiber 7g 27%
  • Trans 2g
  • Sugars 12g
  • Monounsaturated 133g
  • Polyunsaturated 68g
  • Protein 330g 659%
  • Cholesterol 1,775mg 592%
  • Sodium 2,368mg 99%
  • Calcium 299mg 30%
  • Magnesium 409mg 102%
  • Potassium 5,407mg 154%
  • Iron 20mg 113%
  • Zinc 28mg 184%
  • Phosphorus 3,302mg 472%
  • Vitamin A 887µg 99%
  • Vitamin C 44mg 73%
  • Thiamin (B1) 2mg 124%
  • Riboflavin (B2) 3mg 196%
  • Niacin (B3) 98mg 492%
  • Vitamin B6 7mg 345%
  • Folic Acid (B9) 183µg 46%
  • Vitamin B12 12µg 199%
  • Vitamin D 2µg 0%
  • Vitamin E 7mg 34%
  • Vitamin K 315µg 394%
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