With this braised turkey legs recipe, the legs are first browned and then braised slowly after. These turkey legs can be served with rice or pasta and make a quick meal.
- 2 turkey legs and 2 thighs, about 4 lbs
- Olive oil
- 1 cup finely chopped yellow onion
- 1 cup of finely chopped celery
- Salt, pepper, and cayenne
- Water or other braising liquid
- Corn starch
- Parsley, chopped, about 1/4 cup
1 Add salt and pepper to the turkey thighs and legs. Brown the turkey thighs and legs on medium high heat in olive oil in a large sauté pan. Place chopped onion and celery under the turkey pieces. Sauté an additional 5 minutes.
2 Add braising liquid – it can be water, stock, wine, or a combination – so that the liquid would cover an in from the bottom of the pan, about 1 cup. Allow to a simmer. Reduce heat and simmer covered for roughly an hour and a half, or until the turkey is tender and the meat easily falls off of the bones. Remove the turkey meat from the pan and remove the bones and the skin.
3 Reduce any liquid left in the pan to intensify some of the meat juices for added flavor. Get a teaspoon of cornstarch and mix in a 1/2 cup of water. Add cornstarch mixture gradually to sauce, adding more liquid, until the sauce achieves the texture you want. Add salt, seasoning and pepper if needed.
4 Place the turkey meat back in the pan with the sauce.