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Braised Turkey Legs Recipe

American · Main course · 135 min total

Tender, fall-off-the-bone turkey legs braised in a rich, savory broth with aromatic vegetables and herbs. Perfect for a comforting dinner any time of year.

Ingredients

• 4 turkey legs (about 3 lbs total)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Pat turkey legs dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown turkey legs in batches, about 4 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Pour in wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
5. Add broth, diced tomatoes, thyme, bay leaves, salt, and pepper. Return turkey legs to pot, nestling them in the liquid.
6. Bring to a boil, then reduce heat to low. Cover and simmer until turkey is tender and falling off the bone, about 1 hour 45 minutes to 2 hours.
7. Remove bay leaves and thyme sprigs. Adjust seasoning to taste. Serve turkey legs with the braising liquid.

Tips

• For extra richness, add 2 tablespoons of tomato paste with the garlic.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
• The braising liquid can be strained and used as a base for soup or gravy.

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