EASY ROAST TURKEY DRUMSTICK
Braised Turkey Legs - Home & Family
Cameron is showing us a new way to cook turkey that will come out tender and delicious for Thanksgiving.
Get the full recipe:
Braised Turkey Thighs
Turkey Thighs Braised in Red Wine Recipe at:
Inspired by Kenji Lopez-Alt's recipe on SeriousEats.com
Ingredients
4 turkey thighs
Salt
1 Tbsp oil (grapeseed, safflower, canola -- anything with high smoke point)
1 large carrot, large dice
1 celery sticks, large dice
1 large onion, large dice
3 garlic cloves, coarsely chopped
2 rosemary sprigs
10 thyme sprigs
1 bay leaf
2 cups red wine (not too tannic)
2 cups salt-free or low-sodium chicken or turkey stock
3 Tbsp butter at room temperature
3 Tbsp all-purpose flour
1/2 tsp pomegranate molasses or to taste
If you can't get your hands on pomegranate molasses, try a splash or balsamic vinegar. Another (probably most traditional) method of adding acidity to the braising liquid is to add 1-2 Tbsp of tomato paste along with your red wine. If you do end up buying pomegranate molasses, you can keep it at room temperature indefinitely and I am sure you'll find plenty of uses for it. So don't feel like you are buying a whole bottle just for this splash and wasting the rest.
Braising time and temperature:
This dish takes 1 h 45 min and up to 3 hours in 275F oven. Why such a big difference in timing? At low temperatures, a 25 degree difference makes a big difference. When you set your oven to 275F, it might really be 300F or 250F, so the timing will vary depending on the oven, the size and shape of your pan, and the size of the thighs. Start it assuming it might take 3 hours. If it's done quickly, you can always rewarm it.
If we were to cover the skillet, the timing would be more predictable. When braises are cooked covered, the pressure builds up in the pot and eventually the liquid boils, so whether you set your oven to 250F or to 300F, you are eventually cooking in 212F liquid. When the pot is left uncovered, the temperature of the oven starts playing a bigger difference. But a covered pot will result in flabby skin, that's why we cook this braise uncovered.
Rewarming
If your turkey cooled off, it's easy to rewarm by setting it back in the strained and degreased braising liquid and simmering it gently to warm back up. Just make sure to keep it skin side up.
Re-crisping the skin
You'll notice that the skin will lose its crispness very quickly. Right before serving, I like to brush the top of each thigh lightly with neutral tasting oil (grapeseed, safflower, or canola) and pop under the broiler. You want to be very far from the broiling element, and give it good 3-6 minutes. In my oven, I set it in the bottom third of the oven while my broiling element is on top of the oven. Watch it very closely. I suggest you do this on one thigh to get an idea of a good setting for you. Even if you don't manage to re-crisp the skin, the turkey will still be delicious
Scaling the recipe to feed more people
4 thighs should serve 8-10 people. They should fit nicely into a 12 inch skillet or a large dutch oven. If you want to cook more thighs, you can brown them in batches in a skillet, and set aside. Then make your sauce in the same skillet and pour it into a large oven safe baking dish or two (like a turkey roasting pan). Put your thighs on top and put in the oven.
Happy Thanksgiving!
Braised Turkey Legs
I'm HomeCookin Braised Turkey Legs w/ Roasted Garlic Cauliflower Mash! I bought some turkey legs for six dollars, I had some fresh herbs in my garden, and I decided to put them all together for a great hearty meal. First I season my turkey legs with salt and pepper and brown them on all sides about five minutes each side. Then I took them out and set them aside and I use the same pot and Addison chopped white onions, celery, and stirred for about seven minutes until the onions were clear. Then I added some chopped garlic. I seasoned with chicken bouillon , cumin, pepper, paprika and then deglazed with white wine. I added my turkey legs back into the pot. I picked some fresh sage, rosemary, and time for my garden and through the sprigs in the pot with a little water and let it simmer for about an hour. Then I turned my legs over and let them simmer for another 30 min to an hour. In the meantime, I boiled my cauliflower to for tender. In a separate pot, I roasted some garlic until browned and then I added butter. I blended all of that together and I added some of the liquid for my brace turkey legs. Season with salt and pepper. And you're all done! Put it all together, And add fresh sage on top and you got yourself some awesome home cooking gourmet style and it only cost me eight dollars! When you're home cooking on a budget, there's nothing you can't make at home. Bring the restaurant to your home with a quick, easy and deliciously sinful meal without breaking your pockets. STAY TUNED TO SEE HOW IT TURNED OUT! That's how I do it HomeCookin! #Turkey #Protein #TurkeyLeg #Braids #Tender #CollieFlower #Garlic #Roasted #Butter #Veggies #meat #Low-carb #Gluten-free #Keto #Paleo #Food #FoodPorn #Blogger #foodstagram #EasyMeals #Healthy #Fitness #Eat #SanFrancisco #Del.icio.us #FreshHerbs #Cooking #FollowMe #HomeCooking
How to Make Braised Turkey Leg Sandwiches
There are thousands of ways to cook a turkey and so much to think about: brining, basting, roasting, resting. It can be an intimidating feat. This recipe is unique, hassle free and will completely knock your socks off. Turkey legs are braised slow and low in a bath of milk. The rich, flavourful meat falls off the bone and takes on a subtle sweetness from the milk. We build monster sandwiches with nothing but some mustard and a pickle… the turkey does all the leg work here!
Get the recipe:
Red Wine Braised Turkey Legs on [Yoder YS640] (2018)
Braised turkey legs, in red wine on the Yoder YS640 smoker. For this holiday season, I just wanted to change it up a bit, and do some turkey legs in a different way. Anyone can do this recipe, so give it a try if this looks good to you. Happy Thanksgiving, and enjoy!
Ingredients
2 whole turkey legs
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) canola oil
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 ribs celery, roughly chopped
2 medium cloves garlic, smashed
4 thyme sprigs (about 3 inches each)
2 rosemary sprigs (about 5 inches each)
2 cups (480ml) dry red wine
1 quart (900ml) homemade or store-bought low-sodium chicken stock
2 bay leaves
2 tablespoons (30g) butter
2 tablespoons flour
1 tablespoon sliced chives