Best 2 Cider Braised Turkey Legs Recipes

Embark on a culinary journey with our cider-braised turkey legs, a delectable dish that tantalizes taste buds with its rich flavors and tender texture. Slow-cooked in a flavorful blend of apple cider, aromatic spices, and savory herbs, these turkey legs emerge fall-off-the-bone tender, enveloped in a luscious sauce that demands to be savored. Alongside the star of the show, discover a medley of complementary recipes that elevate your dining experience. Indulge in a creamy mashed sweet potato casserole, its velvety texture and subtle sweetness harmonizing perfectly with the turkey. Elevate your meal with a vibrant cranberry-apple chutney, its tangy-sweet notes adding a burst of freshness. Round out the feast with a delightful roasted butternut squash, its caramelized edges and nutty flavor adding a touch of elegance to the table. These recipes, when combined, create a symphony of flavors that will leave you and your guests craving for more.

Here are our top 2 tried and tested recipes!

CIDER-BRAISED TURKEY LEGS

Cider-Braised Turkey Legs image

With this slow braising method, tender turkey legs are a meal unto themselves, perfect for dark-meat lovers. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Sweet Sausage, Sage, and Hazelnut-Stuffed Turkey Breast

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 13

Ingredients

2 turkey legs (from one 15- to 16-pound turkey)
Coarse salt and freshly ground pepper
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons olive oil
2 carrots, chopped
2 ribs celery, chopped
2 leeks, white and light-green parts only, sliced crosswise into 1/2-inch rounds
2 tablespoons packed light-brown sugar
3 sprigs fresh thyme
2 sprigs fresh sage
2 fresh bay leaves
2 cups apple cider
1 cup homemade or store-bought low-sodium chicken broth

Steps:

Preheat oven to 300 degrees.
Rinse and dry turkey legs; season on all sides with salt and pepper. Set aside.
Place bacon in a large Dutch oven and cook, stirring occasionally, over medium heat until bacon begins to crisp, 3 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
Increase heat to high and add olive oil. Add turkey legs, skin side down, working in batches if necessary. Cook, turning, until turkey is browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
Add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add brown sugar and cook until it begins to bubble. Add thyme, sage, bay leaves, and cider; bring to a boil and stir, breaking up any browned bits at the bottom of pan. Continue boiling until cider is reduced by half, about 5 minutes.
Add chicken stock and bring to a boil; reduce heat to a slow simmer and add reserved bacon. Return turkey legs to Dutch-oven, skin side down; cover and transfer to oven. Cook for 40 minutes, turn turkey legs, uncover, and continue cooking until legs are tender, 45 to 50 minutes more.
Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper and spoon over turkey legs. Serve.

BRAISED TURKEY LEGS

Braised Turkey Legs image

Slowly bring out the flavor and tenderness of turkey legs by cooking them low and slow with herbs such as fresh sage, bay leaves, parsley, and thyme. It's the perfect recipe for entertaining or an extra-special meal for your family.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Number Of Ingredients 12

Ingredients

2 turkey legs (from one 15- to 16-pound turkey), about 4 1/2 pounds
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1/2 cup dry white wine
2 carrots, chopped
2 ribs celery, chopped
2 leeks, white and light-green parts only, sliced crosswise into 1/2-inch rounds
6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish
4 sprigs fresh sage
4 fresh bay leaves
3 cups homemade chicken stock or low-sodium canned chicken broth
1 tablespoon chopped flat-leaf parsley leaves, for garnish

Steps:

Preheat oven to 300 degrees.
Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.
Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more.
Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme.

Tips:

To ensure a flavorful and evenly browned turkey leg, pat it dry with paper towels before searing.
For a richer taste, use good quality apple cider and chicken broth.
To add depth of flavor, sauté aromatics such as onions, garlic, celery, and carrots before adding the turkey legs.
Use a variety of spices and herbs to enhance the taste of the turkey, such as thyme, rosemary, sage, and paprika.
Braise the turkey legs for at least 2 hours, or until they are fall-off-the-bone tender.
If the braising liquid reduces too much, add more apple cider or chicken broth.
Serve the turkey legs with mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

This cider-braised turkey legs recipe is an easy and flavorful way to prepare turkey. The cider and spices add a delicious depth of flavor to the turkey, and the braising process results in tender, fall-off-the-bone meat. This dish is perfect for a special occasion or a casual weeknight meal.