Braised Turkey Legs

Ingredients for Braised Turkey Legs

• 2 skin-on turkey drumsticks (about 675g)

• 2 skin-on, bone-in turkey thighs (about 900g )

• Kosher salt, freshly ground pepper

• 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 large leeks, whites and pale greens, chopped

• 6 celery stalks, thinly sliced

• 8 garlic cloves, crushed

• 1 1/2 cups dry white wine

• 4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves

• 4 sprigs thyme

• 2 sprigs sage

• 1450ml low-sodium chicken broth

• 8 small carrots, tops trimmed, carrots halved lengthwise

• 1/4 cup chopped fresh chives

How to make Braised Turkey Legs

Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15–20 minutes per batch; transfer to a large plate.

Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.

Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes; season with salt and pepper.

Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.