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Amazing Braised Turkey Legs


Ready In: 1159 Minutes
Prep Time: 20 Minutes
Cook Time: 140 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat oven to 325°F. Trim legs of any excess fat. Season with salt and pepper. In a sauté pan, cook the bacon over moderately high heat. When browned and fat is rendered, remove cooked bacon and set aside.
  • Brown the legs in the hot bacon fat. Remove to a heavy, oven-proof casserole with a lid. Pour off all but 2 tablespoons of the fat. Add the onions, carrots, celery, and cooked bacon. Cook over moderately high heat until vegetables are softened, stirring often to prevent scorching. Add to the turkey in the casserole along with the clove of garlic.
  • Pour the chicken stock into the pan in which the turkey and vegetables have browned. Stir to pick up any bits left in the bottom of the pan. Bring to a boil then pour over the chicken and vegetables in the casserole. Cover tightly.
  • Cook in the preheated oven until turkey is very tender, about 1-1/2 hours. Remove the legs and set aside. Strain the cooking liquid through a sieve, pressing down to extract as much flavor as possible. Discard the solids. Let the strained liquid come to room temperature. Skim off fat that accumulates on top. (If time permits, after liquid has come to room temperature, refrigerate several hours or overnight. Fat will be congealed and easy to remove.)
  • Recipe can be done ahead to this point. Chill braising liquid and legs tightly covered in the refrigerator. Let come to room temperature before proceeding.
  • Bring cooking liquid to a boil over high heat in a heavy saucepan. Reduce by half over high heat. Season to taste with salt and pepper.
  • Return legs to an oven-proof casserole. Spoon over a small amount of the sauce, cover, and reheat gently in 350°F oven for 15 to 20 minutes. Arrange on a serving platter, spoon over a spoonful or two of sauce, and pour the rest of the sauce in a sauce boat to pass separately. Serve hot with rice.
  •  SAVE