Stock Braised Turkey Legs Recipes

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.

Steps:

• Place salt and brown sugar in a small bowl and work together with your fingers to incorporate. Place turkey legs on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over both sides of legs. Chill, uncovered, at least 12 hours and up to 2 days.
• Preheat oven to 250°F. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook 2 turkey legs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer legs to a large roasting pan. Repeat with remaining 2 Tbsp. oil and 2 turkey legs.
• Reduce heat to medium and add garlic and orange, cut side down, and rosemary and chile to skillet and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook until wine is almost completely evaporated, about 2 minutes. Scrape into roasting pan with turkey legs. Pour in stock and cover tightly with 2 layers of foil.
• Transfer pan to oven and braise turkey until leg joints wiggle freely and meat is fork-tender, 2 1/2-3 hours.
• Place turkey legs, skin side up, on a foil-lined rimmed baking sheet. Transfer garlic, orange, rosemary, and chile to a platter. Start with 2 cups braising liquid to make sauce. If you have more than that, set roasting pan over medium-high heat and bring liquid to a boil. Cook until reduced to 2 cups. Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more.
• Heat broiler. Broil turkey legs until skin is browned and crisp, about 2 minutes. Transfer to platter and serve with pan sauce poured over or alongside.
• Do Ahead
• Turkey legs can be braised 3 days ahead. Let cool in braising liquid; cover and chill. Reheat, covered, until heated through before broiling.

Steps:

• First prepare the stuffing by melting butter in saute pan. Poor over bread cubes. Set aside.
• Rinse dried porcini and soak in warm water for 15 minutes Drain and chop, reserving liquid.
• Heat olive oil in saute pan over medium heat and add onions, celery, and bacon. Cook until vegetables become translucent. Add porcini, fresh mushrooms, reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry.
• Add vegetables to bread cubes along with parsley, sage, rosemary, and beaten eggs. Season with salt and pepper. Mix until all ingredients are incorporated.
• Preheat oven to 350 degrees.
• Now prepare turkey leg & thigh sections by removing bones, silver skin, and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
• Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown. Remove and set aside.
• Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey. Cover roasting pan with foil and braise in oven for about 2 hours and until internal temperature is 130 degrees.
• Remaining stuffing may be added to a buttered gratin dish and baked in the 350 degree oven for 30 minutes.
• Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees. Remove legs, set aside on platter, and cover with foil until ready to slice.
• Add 2 cups of pomegranate juice to the braising liquid and simmer for 10 minutes then puree the sauce through a food mill or a with a blender. The vegetables will thicken the sauce. Season with salt and pepper to taste.
• Slice the turkey into half-inch portions and serve with sauce.

Steps:

• 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.

Steps:

• In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.
• Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.