Braised Turkey Legs And Thighs

It gets removed from the pot just briefly so you can create a braising liquid layered with flavor from pancetta leeks celery white wine and fresh herbs.

Braised turkey legs and thighs. To thicken gravy in Slow-Cooker. Heat evoo in a large Dutch oven over medium heat. The recipe below is Mediterranean in style but as its the cooking liquid that will determine the final flavors consider mixing up the ingredients for a different take on traditional turkey.

Season the turkey and brown the leg and if youre using them wing portions on. Of the oil over medium-high heat. Brown turkey legs and thighs cooking for 3 to 5 minutes per side until skin is crisp and golden brown.

Lets walk through the steps so you can be on your way to making these easy tasty maple-braised turkey legs and thighs. Pat the turkey pieces completely dry with paper towels. Add the turkey skin-side down without crowding the pot and working in batches if necessary.

And unlike white meat well these legs and thighs actually taste like something. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften about 5 minutes.

Season turkey legs generously with salt and pepper on all sides. Put the olive oil in a large skillet over medium-high heat. Unlike the dark meat on a traditional roasted turkey you dont need to saw at this stuff.

1 medium onion chopped. Bring to a boil. Preheat oven to 275F 135C.