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Gallery Braised Turkey Legs Credit: Bryan Gardner Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Gallery Braised Turkey Legs Credit: Bryan Gardner

Recipe Summary Servings: 4

Braised Turkey Legs      Credit: Bryan Gardner

Braised Turkey Legs

Credit: Bryan Gardner

Braised Turkey Legs

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

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

Directions

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.

Reviews (4)

 Add Rating & Review     46 Ratings   5 star values:        8    4 star values:        6    3 star values:        14    2 star values:        16    1 star values:        2

Reviews (4)

Add Rating & Review     46 Ratings   5 star values:        8    4 star values:        6    3 star values:        14    2 star values:        16    1 star values:        2

Add Rating & Review

46 Ratings 5 star values: 8 4 star values: 6 3 star values: 14 2 star values: 16 1 star values: 2

46 Ratings 5 star values: 8 4 star values: 6 3 star values: 14 2 star values: 16 1 star values: 2

46 Ratings 5 star values: 8 4 star values: 6 3 star values: 14 2 star values: 16 1 star values: 2

  • 5 star values: 8 4 star values: 6 3 star values: 14 2 star values: 16 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       12/03/2020   The only thing I changed in the recipe was a more generous amount of fresh herbs. We loved this dish. It looks gorgeous when served and was really very easy to prepare. Very important to really brown the legs. When the legs are turned after the first 40 minutes of braising the really rich, brown color returns. The hardest part of the dish was finding the turkey legs without the rest of the bird. Most butchers were reluctant to butcher the turkey because they had all come frozen and they didn't want to defrost a whole bird. I found them in a specialty grocery store. The thighs were separated from the legs, but I felt this made them easier to fit in the pot. Can't wait to make this for company.  

Martha Stewart Member     Rating: 1 stars       09/14/2018   My turkey legs never came close to being cooked on this time table. Have tested the oven and it temped fine. I have checked other recipes with the 300 degree temp and they indicate 2 1/2 hours to 3.  

Martha Stewart Member     Rating: 4 stars       04/30/2017   Good, but lacks flavor. I suggest adding a bit more of the herbs, along with black pepper and some chili flakes for warmth. I also add rosemary.  

Martha Stewart Member     Rating: Unrated       11/17/2015   LOVE this recipe. It is awesome as written. I did spike up the sauce a tad with garlic cloves and a bit of aleppo pepper. I saw Martha make this on PBS last weekend. I love dark meat and sometimes we want turkey without the whole bird. I have ruined a number of turkey thighs by bad roasting. This recipe solved all of that. It is fall-off-the-bone tender. It is a breeze to make. Highly recommend.

    Martha Stewart Member

    Rating: 5.0 stars 12/03/2020

The only thing I changed in the recipe was a more generous amount of fresh herbs. We loved this dish. It looks gorgeous when served and was really very easy to prepare. Very important to really brown the legs. When the legs are turned after the first 40 minutes of braising the really rich, brown color returns. The hardest part of the dish was finding the turkey legs without the rest of the bird. Most butchers were reluctant to butcher the turkey because they had all come frozen and they didn’t want to defrost a whole bird. I found them in a specialty grocery store. The thighs were separated from the legs, but I felt this made them easier to fit in the pot. Can’t wait to make this for company.

Rating: 5.0 stars

Rating: 1 stars 09/14/2018

My turkey legs never came close to being cooked on this time table. Have tested the oven and it temped fine. I have checked other recipes with the 300 degree temp and they indicate 2 1/2 hours to 3.

Rating: 1 stars

Rating: 4 stars 04/30/2017

Good, but lacks flavor. I suggest adding a bit more of the herbs, along with black pepper and some chili flakes for warmth. I also add rosemary.

Rating: 4 stars

Rating: Unrated 11/17/2015

LOVE this recipe. It is awesome as written. I did spike up the sauce a tad with garlic cloves and a bit of aleppo pepper. I saw Martha make this on PBS last weekend. I love dark meat and sometimes we want turkey without the whole bird. I have ruined a number of turkey thighs by bad roasting. This recipe solved all of that. It is fall-off-the-bone tender. It is a breeze to make. Highly recommend.

Rating: Unrated

All Reviews for Braised Turkey Legs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Braised Turkey Legs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest