Red Wine Braised Turkey Legs Recipes

TURKEY LEGS BRAISED IN RED WINE

Steps:

• Rinse turkey and pat dry.
• In a shallow bowl, mix flour, salt, oregano and pepper.
• Dust turkey with flour mixture; set remaining flour mixture aside.
• Heat oil in a wide frying pan over medium heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Transfer to a 4 to 6-quart baking pan.
• Add onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes.
• Add broth and wine, stirring to scrape browned bits free. Then add bay leaf, thyme and rosemary.
• Pour broth mixture over turkey, cover, and bake in a 350*F (175*C) oven until turkey is very tender when pierced, about 2 to 2 1/2 hours.
• Lift turkey from baking pan and arrange in a serving dish.
• Measure reserved flour mixture and blend with an equal amount of cold water; stir into pan juices. Cook, stirring, until sauce boils and thickens.
• Spoon some of the sauce over turkey; pour remainder in a small serving dish and offer to spoon over individual servings.

RED WINE-BRAISED TURKEY LEGS

Steps:

• Preheat oven to 275F. Season turkey legs generously with salt and pepper on all sides. Heat oil in a large straight-sided saute pan over high heat until shimmering. Add turkey legs, skin side down. Cook, without moving, until turkey is deep golden brown, about 8 minutes. Flip legs and cook until second side is browned, about 5 minutes longer, reducing heat as necessary if oil smokes excessively. Transfer turkey to a large plate.
• Return saute pan to heat and add onion, carrot, celery, garlic, thyme, and rosemary. Cook, stirring frequently, until vegetables are well browned, about 8 minutes total.
• Add wine, bring to a boil, and cook until reduced by half, about 5 minutes. Add stock and bay leaves and bring to a boil. Nestle turkey legs into pan, letting then rest on the vegetables so that only their skin is exposed. Transfer to oven and cook, uncovered, until legs are fall-apart tender, sauce is reduced, and skin is deep mahogany, about 2 hours. Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula.
• Strain liquid through a fine-mesh strainer into a large bowl or medium saucepan. Discard solids. Skim excess fat from surface and discard. Set liquid aside.
• In a large saucepan over medium-high heat, melt butter. Add flour and cook, whisking constantly, until golden brown, about 2 minutes. Slowly whisk in hot turkey-cooking liquid until fully incorporated. Bring to a boil to thicken and season to taste with salt and pepper.
• Carve each turkey leg between the thigh and drumstick, removing thigh bone if desired. Transfer to a serving platter. Sprinkle with chives and serve with hot gravy.