Braised Turkey Legs
Created by Chef Charlie RomeroAt Charlie's Table
AtCharliesTable.com
Course: Meat, Poultry Seafood Entrees
Season(s): Fall
Ingredients
- 2 whole turkey legs
- Salt
- olive oil
- Turkey Stock
- Optional herbs or vegetables to flavor
Instructions
Preheat oven to 325 degrees. Pat turkey legs dry and season with salt. Heat oil in a rondeau or Dutch oven over medium-high heat. When hot enough, add turkey legs skin side down and sear to a deep golden brown. Repeat on other side.
Add enough stock to cover the legs about ¾ of the way. (At this point you can add extra herbs or vegetables for flavor.) Bring to just about boiling. Cover and place in oven for about 1½ hours or until the meat is just about falling off the bone.
Let everything cool in the pot. When cool enough to handle, very carefully remove legs from pot and put on platter. Strain any solids from the liquid and reserve. This will be the base for your gravy.
To serve, remove skin from meat and crisp under boiler if you want. Remove the meat from the bone in large chunks and arrange on a platter with skin. Spoon some hot gravy over the meat. Garnish with chopped herbs if you like.How do you #eatdowntoearth?
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