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Braised Turkey Legs With Roasted Garlic Gravy
YUMMLY
Description
For many, it’s simply not Thanksgiving without turkey. But let’s face it: Whole turkeys are expensive. Those looking for a cheaper alternative should consider roasting whole turkey legs. Since they’re nice and meaty, you’ll need a smaller total amount. And while whole-roasted turkeys often leave the darker meat of the drumsticks and thighs a bit tough, this low-and-slow braise yields meat so juicy and tender it basically falls off the bone. You’ll dry-brine the legs overnight, which is just rubbing them in a simple mixture of salt, pepper, and brown sugar. Then sear on the stove to nail that delightful golden brown color. Deglaze the pan with a bit of water and vinegar for a super-flavorful braising liquid, and transfer to a roasting pan in the oven with garlic and onions to slowly braise. When the turkey’s done, turn the garlic and pan drippings into a delicious, mellow gravy. After a bite, you may never want to roast a whole turkey again. The recipe is a Yummly original created by Rebecca Firkser.
Ingredients
- 5 sprigs fresh thyme sprigs (optional, plus more for serving)
- 3 Tbsp. Diamond Crystal® Kosher Salt (or 1 1/2 Tbsp. Morton kosher salt, plus more to taste for gravy)
- 3 Tbsp. light brown sugar (packed)
- 2 tsp. black pepper (coarsely ground)
- 5 turkey legs (whole, thigh and drumstick; or enough bone-in, skin-on turkey drumsticks and thighs to equal about 7 lb.)
- 4 Tbsp. vegetable oil (or more if needed)
- 2 red onions (small)
- 2 heads garlic
- 3 cups water
- 4 Tbsp. white wine vinegar (or apple cider vinegar, divided)
- 4 Tbsp. unsalted butter
- 5 Tbsp. all-purpose flour
Directions
- Brine turkey: Strip leaves from thyme sprigs, if using, and coarsely chop. In a small bowl, use your fingers to combine salt, brown sugar, pepper, and thyme. Pat turkey legs dry with paper towels and place on a sheet pan. Rub salt mixture all over the legs. Refrigerate turkey, uncovered, for at least 4 hours and up to 24 hours. When you’re ready to cook, remove the legs from the refrigerator and pat dry (no need to wash off any excess dry brine).
- Preheat oven to 300ºF.
- Braise turkey: Heat 2 Tbsp. oil in a large, deep frying pan over medium-high heat. Add 2 turkey legs, skin-side down, and sear until skin is deeply golden and releases easily from the pan, 4-6 minutes. Place turkey, skin-side up, in a large roasting pan or 2 (9x13-inch) baking dishes. Add 2 Tbsp. more oil to the pan and repeat searing with remaining turkey legs in two batches, adding another Tbsp. oil if the pan seems dry, then nestling each seared leg into the roasting pan. (If using separate drumsticks and thighs, you should be able to sear all 3 drumsticks together, turning every 2 minutes, and thighs together or individually, depending on size). Save fat in frying pan.
NutritionView More
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| Calories900Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat14g70% |
| Trans Fat0g |
| Cholesterol375mg125% |
| Sodium3080mg128% |
| Potassium1470mg42% |
| Protein103g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber<1g4% |
| Sugars6g |
| Vitamin A4% |
| Vitamin C6% |
| Calcium10% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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