CIDER-BRAISED TURKEY LEGS
With this slow braising method, tender turkey legs are a meal unto themselves, perfect for dark-meat lovers. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Sweet Sausage, Sage, and Hazelnut-Stuffed Turkey Breast
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Rinse and dry turkey legs; season on all sides with salt and pepper. Set aside.
- Place bacon in a large Dutch oven and cook, stirring occasionally, over medium heat until bacon begins to crisp, 3 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
- Increase heat to high and add olive oil. Add turkey legs, skin side down, working in batches if necessary. Cook, turning, until turkey is 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.
- Add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add brown sugar and cook until it begins to bubble. Add thyme, sage, bay leaves, and cider; bring to a boil and stir, breaking up any browned bits at the bottom of pan. Continue boiling until cider is reduced by half, about 5 minutes.
- Add chicken stock and bring to a boil; reduce heat to a slow simmer and add reserved bacon. Return turkey legs to Dutch-oven, skin side down; cover and transfer to oven. Cook for 40 minutes, turn turkey legs, uncover, and continue cooking 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.
CIDER-BRAISED TURKEY LEGS
Your favorite fall beverage can be used for more than just drinking! Try it in this delicious braised turkey leg recipe!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- For the Turkey Legs: place turkey legs between two pieces of plastic wrap skin side down and pound to a thickness of 1/2-inch. Remove top layer of plastic. Place the prosciutto on turkey and carefully spread the robiola in center. Roll the meat beginning with the narrower side until enclosed and remove the bottom piece of plastic wrap. Tie with butcher's twine to secure and season with Kosher salt and freshly ground black pepper.
- In a Dutch oven, add 2 tablespoons olive oil and heat over medium-high heat. Add the turkey legs and sear on all sides until browned, about 8-10 minutes. Remove and set aside.
- Add remaining 2 tablespoons of olive oil, add carrots, leek, celery, garlic and thyme and cook until tender about 10-12 minutes. Add cider scraping up browned bits from bottom of the pan. Allow to reduce for 2-3 minutes. Add chicken stock, return thighs to the Dutch oven. Bring stock to a boil, cover, and allow to simmer on the stove for 45 minutes or until legs are cooked through to a temp of 165ºF.
- Remove legs to a cutting board and let rest for 10 minutes. Meanwhile, allow liquid to reduce until slightly thickened, about 10 minutes.
- Cut the butcher's twine and slice the turkey into 1/2-inch pieces. Serve over vegetables and spoon pan sauce over. Garnish with a pinch of flaky sea salt and a drizzle of extra-virgin olive oil.
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