Turkey Legs Braised In Red Wine Recipes

Steps:

• Preheat oven to 300 degrees.
• Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.
• Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are 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.
• Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. Uncover, turn turkey legs, and continue cooking uncovered 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 garnished with chopped parsley and thyme.

Steps:

• Rinse turkey and pat dry.
• In a shallow bowl, mix flour, salt, oregano and pepper.
• Dust turkey with flour mixture; set remaining flour mixture aside.
• Heat oil in a wide frying pan over medium heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Transfer to a 4 to 6-quart baking pan.
• Add onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes.
• Add broth and wine, stirring to scrape browned bits free. Then add bay leaf, thyme and rosemary.
• Pour broth mixture over turkey, cover, and bake in a 350*F (175*C) oven until turkey is very tender when pierced, about 2 to 2 1/2 hours.
• Lift turkey from baking pan and arrange in a serving dish.
• Measure reserved flour mixture and blend with an equal amount of cold water; stir into pan juices. Cook, stirring, until sauce boils and thickens.
• Spoon some of the sauce over turkey; pour remainder in a small serving dish and offer to spoon over individual servings.

Steps:

• Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
• Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
• Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
• Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.