Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
| Servings | Prep Time |
| 4/6 people | 45 minutes |
| Cook Time |
| 2 and 30 minutes |
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
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Ingredients
- 2 whole turkey legs
- 2 turkey wings
- fine sea salt and freshly ground black pepper
- 4 tablespoons virgin olive oil
- 1 large yellow onion chopped
- 1 large carrot, peeled and chopped
- 2 medium celery stalks chopped
- 2 large garlic cloves, peeled 2 cups red wine
- 2 cups red wine
- 1 bunch fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 fresh bay leaves
- 1 quart (4 cups) plus chicken or turkey stock
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¼ cup fresh parsley leaves, finely chopped
Servings: people
Instructions
- Preheat the oven at 325°F Season the turkey legs and wings generously with salt and pepper.
- Heat the oil in a large casserole (4 quarts works well). Brown the legs and wings evenly on all sides. Start the legs skin side down and work your way around. Transfer to a plate. Add the onion, carrots, celery and garlic to the casserole. Cook on medium heat stirring, until evenly browned and caramelized. 8 to 10 minutes. Add the wine and scrape the brown bits and pieces from bottom of the pan. Add the thyme, rosemary, bay leaves and stir. Add the stock and stir.
- Place the legs and wings back in casserole into the wine, stock and vegetable mixture. The liquid should cover ¾ of the legs leaving the top skin exposed. Cover with a lid and transfer into the hot oven. Cook for about 2 hours or until the meat is fork tender and the skin is a deep even brown color.
- Remove the legs and wings with a slotted spoon and set aside, keep warm covered with foil. Strain the liquid into a large bowl. Discard the solids, skim the fat from the liquid. In a medium saucepan melt the butter, add the flour and mix on slow/medium heat until lightly brown. Slowly add the strained liquid from the braise, whisking constantly until it’s all incorporated. Add a few sprigs of thyme. Bring to a boil, add a splash of red wine then lower to a simmer stirring occasionally and reduce until the gravy is thick and smooth. Adjust for seasoning and discard the thyme.
- When ready to serve carve the legs on a board. Place on a serving platter. Warm the gravy and place in a serving bowl, sprinkle with chopped parsley and serve with the turkey legs and wings.
Recipe Notes
Notes: You can braise the legs and make the gravy a day or two before your meal.
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