Best 2 Stock Braised Turkey Legs Recipes
Looking for a flavorful and budget-friendly dish that's perfect for any occasion? Look no further than our incredible collection of stock-braised turkey leg recipes. These succulent turkey legs are slowly braised in a rich and savory stock, resulting in tender, fall-off-the-bone meat that is bursting with flavor. Whether you're a seasoned home cook or just starting out, our recipes provide step-by-step instructions to guide you through the process, ensuring perfect results every time. From classic braised turkey legs with aromatic herbs to creative variations like honey-glazed turkey legs and tangy cranberry-braised turkey legs, our diverse selection of recipes offers something for every palate. So, grab your apron, gather your ingredients, and let's embark on a culinary journey that will leave you craving more.
Here are our top 2 tried and tested recipes!
BRAISED TURKEY LEGS
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
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.
BASIC BRAISED TURKEY
Provided by Mark Bittman
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
- Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
- Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
- Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.
Tips:
- Choose the right turkey legs: Look for turkey legs that are about 1 1/2 pounds each and have a good amount of meat on them. Avoid legs that are too small or too large, as they will not cook evenly.
- Season the turkey legs well: Be generous with the seasoning, as this will help to flavor the meat and make it more delicious. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, and paprika.
- Brown the turkey legs before braising them: Browning the turkey legs will help to develop their flavor and give them a nice color. To brown the turkey legs, heat a little bit of oil in a large skillet over medium-high heat. Add the turkey legs and cook them for 5-7 minutes per side, or until they are browned.
- Use a good quality stock: The stock that you use to braise the turkey legs will have a big impact on the flavor of the dish. Use a stock that is flavorful and has a rich body. You can use chicken stock, beef stock, or vegetable stock.
- Cook the turkey legs until they are fall-off-the-bone tender: The turkey legs should be cooked until they are fall-off-the-bone tender. This will take about 2-3 hours. You can check the doneness of the turkey legs by inserting a fork into the thickest part of the meat. If the fork slides in easily, the turkey legs are done.
Conclusion:
Stock-braised turkey legs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The turkey legs are braised in a flavorful stock until they are fall-off-the-bone tender. Serve the turkey legs with mashed potatoes, roasted vegetables, or your favorite side dish.
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