Braised Turkey LegsPrint Print Without Images
While this recipe takes 30-minutes to prepare and another two hours to cook, once you get to eat this home-cooked meal, it’s all worth it!
6 fresh turkey legs
2 medium carrots, peeled and diced
2 stalks celery, diced
2 medium onions, diced
4 cloves garlic, smashed and roughly chopped
1 Tbsp butter
1 Tbsp fresh oregano (1 tsp if using dried)
1 Tbsp fresh thyme (1 tsp if using dried)
2 Tbsp sweet paprika
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper
1 C red wine
2 C chicken broth
4 Tbsp Worcestershire sauce
1 C dried cranberries
flour, seasoned with salt and pepper, for dusting
- Preheat the oven to 300 degrees F.
- Preheat a large 8-quart dutch oven over medium high heat.
- Season turkey legs liberally with salt and pepper. Dust with flour and pat off excess.
- Add 1-2 Tbsp olive oil to pot. When oil ripples or wisps of smoke start to appear, brown the floured turkey legs 7-8 minutes total, in batches if necessary. Be careful not to over-crowd the pot, as this will inhibit even browning. Remove turkey from the pot and set aside.
- Pour off any excess grease left in the pot. Add 1 Tbsp olive oil and butter to pot. Add carrots, celery, onions and garlic and sweat for 2-3 minutes until softened. Add oregano, thyme, paprika, pepper flakes, cayenne pepper and stir till fragrant about 1-2 minutes.
- Deglaze with red wine, scraping off any accumulated brown bits on the bottom of the pot. Add the chicken broth, Worcestershire sauce and dried cranberries. Season with salt and pepper.
- Line the rim of the dutch oven with aluminum foil to form a tight seal preventing steam from escaping, and cover with lid. Add all ingredients to the lined pan.
- Place the pot in the oven and braise for about 2 hours or until turkey is tender.
- Remove turkey from the braising liquid. When cool enough to handle, remove meat from the bones, careful to remove all tendons and connective tissue.
- Return pot over high heat and reduce braising liquid until slighty thick. Stir in turkey meat and serve over rice, mashed potatoes or noodles.