Braised Turkey Legs


1 cup flour
Kosher or sea salt and freshly ground black pepper, to taste
4 turkey legs
1 cup canola oil
3 carrots, coarsely chopped
1 medium onion, coarsely chopped
4 tablespoons tomato paste
1 cup dry red wine
4 cups chicken stock
1 cup leek greens, rinsed and coarsely chopped
2 bay leaves
10 allspice berries
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage


Heat oven to 200°. In a large mixing bowl, season flour with salt and pepper. Toss turkey legs in flour until lightly coated. In a Dutch oven, heat oil over medium-high heat. Add turkey legs, skin side down, and fry until golden brown on both sides, about 3 minutes per side. Remove legs from pan and set aside. Drain all but 2 tablespoons of oil from pan. Return to medium-high heat and add carrots and onion; saute until lightly browned, about 8 minutes. Add tomato paste and stir to coat vegetables; cook 2 to 3 minutes. Add wine, stir to combine, and cook until liquid is reduced to a syrupy consistency, about 2 to 3 minutes. Return turkey legs to pan. Add remaining ingredients (liquid should just cover legs) and bring to a boil. Turn off heat and cover pan with a lid or aluminum foil. Place in oven and cook 4-1⁄2 to 5 hours. Turkey is done when easily pulled from bone with a fork. Remove pan from oven and let turkey cool in liquid 1 hour. Remove legs from liquid and save to serve with a whole turkey. Strain braising liquid into a saucepan and bring to a simmer. Reduce to a sauce-like consistency. Correct seasoning and serve with a carved whole turkey.


4 turkey legs, 3 cups sauce

Preparation Time

1 Hour

Total Time

270 Minutes

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