Braised Turkey Legs

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Braised Turkey Legs

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.