Slow Braised Turkey Legs

Slow Braised Turkey Legs

Serves 4

This recipe can be made really anytime but it is a very nice alternative to roasting an entire turkey if you’re having a smaller Thanksgiving celebration. It can also be an additional side to a roast turkey if your bird isn’t quite big enough.

Ingredients

4 bone-in, skin-on turkey legs with thigh meat or 8 chicken legs
2 ½ teaspoons kosher salt, divided
2 teaspoons ground pepper, divided
4 strips bacon
1 medium red onion, chopped
2 stalks celery, chopped
4 tart apples, cored and sliced into ½-inch wedges
2 large cloves garlic, chopped
1 tablespoon all-purpose flour
1 teaspoon dried dill
1 teaspoon dried thyme
1 teaspoon dried sage
1 cup chicken stock
½ cup fresh apple cider or orange juice
½ cup apple cider vinegar
½ cup chopped parsley

Variations

• This recipe also works well with chicken legs and they cook for a shorter amount of time.

Directions

Pat turkey (or chicken) legs dry with paper towels. Season with 2 teaspoons salt and 1 ½ teaspoons pepper on both sides. Heat bacon in a dutch oven or heavy-bottom roasting pan over medium heat. Cook, flipping once, until the fat is rendered and the bacon is crisp, about 6 minutes. Leaving the bacon fat, transfer the bacon to a paper-towel.

In two batches, sear the turkey (or chicken) legs until golden brown on both sides, about 5 minutes total per leg. Transfer the legs to a baking sheet.

Remove all but approximately 2 tablespoons remaining fat in the pot. Add the onion and celery and cook until translucent, about 3 minutes. Add apples and garlic to the pot and cook, stirring, until softened, about 1 minute. Stir in flour, dill, thyme, and sage. Cook, stirring, for 1 minute. Carefully pour in chicken stock, apple cider (or orange juice) and vinegar and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil, then reduce the heat to maintain a simmer and cook for 5 minutes. Add the turkey (or chicken) back into the pot. Cover and cook for 30 minutes. Using tongs, flip the legs over and continue cooking until the meat is very tender, about 30 minutes more for chicken and 1 hour more for turkey.

Transfer the legs to a platter and spoon the apples and vegetables on top. Crumble the bacon and sprinkle on top along with the parsley.