Braised Turkey Legs

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Grapeseed oil

8 oz. bacon, cut into ½ inch pieces

3 medium carrots, peeled and cut into ½ inch dice

Half head celery, cut into ½ inch dice

2 medium onions, cut into ½ inch dice

6 cloves garlic

1 cup Beech mushrooms

½ cup tomato paste

1 cup all-purpose flour

3 cups dry white wine

2 bay leaves

1 small bunch thyme

1 sprig rosemary

8 leaves sage

1 small bunch parsley

3 quarts low-sodium chicken stock

Kosher salt and freshly ground black pepper



Make the brine: heat water along with all other ingredients except ice in a large stock pot.


Preheat the oven to 325°F. Using a sharp butcher’s knife, take the legs and wings off the turkey. Place the crown in a large stock pot or food-safe bucket. Reserve the legs, thighs, neck, wings and gizzards for sauce and stuffing.


Pour the brine into a pot with cold water in order to cool hot brine liquid. Then place turkey crown in the cooled brine until the crown is submerged. There may be a little extra brine depending on the size of your bird or your container. You can discard this.


Refrigerate the turkey crown in the brine overnight. The day before you are ready to make the Roasted Turkey Crown, take the crown out of the brine, pat it dry and hold it in the refrigerator for another 24 hours, uncovered to air-dry. Reserve to roast the day of.


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, besides the crown, 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 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 chicken stock and place bay leaves, thyme, rosemary, sage and parsley to the pot. To make retrieving herbs easier, place herbs 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.

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