Braised Turkey Legs with Leeks

Braised Turkey Legs with Leeks
Recipe Date:
November 12, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 skin on turkey drumsticks (about 1.5 pounds)
  • 2 skin on turkey thighs (about 2 pounds)
  • 2 tbsps vegetable oil
  • 1 medium onion, chopped
  • 2 large leeks, chopped
  • 6 celery stalks, chopped
  • 8 garlic cloves, crushed
  • 2 cups dry white wine (NHVino Muscat would be perfect!)
  • 4 sprigs parsley
  • 4 sprigs thyme
  • 2 sprigs sage
  • 6 cups beef broth
  • 8 carrots, top trimmed, halved lengthwise
  • 2 tbsps butter
  • Kosher salt and fresh ground pepper

Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15–20 minutes per batch; transfer to a large plate.

Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.

Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes; add butter season with salt and pepper.

Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chopped parsley.

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