Braise the roof with turkey legs and thighs for your next meal!
FALL BRAISED TURKEY LEGS AND THIGHS
2 tablespoons olive oil
2 turkey legs
2 turkey thighs
2 tablespoons unsalted butter
3 cups sweet potatoes (peeled, large dice)
3 cups rutabaga (peeled, large dice)
4 small turnips (peeled, cut into wedges)
1 sprig sage
3 tablespoons all-purpose flour
1 1/2 cups apple cider
2 cups store-bought chicken or turkey stock
1/2 cup parsley (finely chopped, to serve)
Kosher salt and freshly ground black pepper (to taste)
Preheat a Dutch oven over medium-high heat. Pat the turkey legs and thighs dry with paper towels on both sides.
Add the olive oil to the saute pan. Season the turkey legs and thighs with salt and pepper. Add to the pan skin side down. Sear on both sides until deep golden brown, about 15 minutes. Remove to a plate and set aside.
Reduce the heat to medium, add the butter, sweet potatoes, rutabaga, turnips, and sage, and cook, stirring occasionally until light golden brown and caramelized, about 10 minutes. Season with salt and pepper. Add the flour and stir to coat the vegetables. Add the cider and deglaze the pan. Bring to a gentle boil, while stirring occasionally.
When the liquid has thickened slightly, add the turkey legs and thighs back in. Add the stock until it comes halfway up the legs and thighs. Reduce the heat to medium-low and cook until the vegetables are tender and the turkey is cooked through, 1 to 1 1/2 hours. Remove from heat and top with the parsley to serve.
Tip: If you don’t want to cook stove-top, braise in a 275ºF oven for the same amount of time checking until the turkey is cooked through and tender. If the liquid reduces too quickly add more warmed chicken stock and continue cooking.