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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees.

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  • Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.

  • Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.

  • Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more.

  • Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme.

Reviews (3)

45 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 14
  • 2 star values: 16
  • 1 star values: 2
Rating: 1 stars
09/14/2018
My turkey legs never came close to being cooked on this time table. Have tested the oven and it temped fine. I have checked other recipes with the 300 degree temp and they indicate 2 1/2 hours to 3.
Rating: 4 stars
04/30/2017
Good, but lacks flavor. I suggest adding a bit more of the herbs, along with black pepper and some chili flakes for warmth. I also add rosemary.
Rating: Unrated
11/17/2015
LOVE this recipe. It is awesome as written. I did spike up the sauce a tad with garlic cloves and a bit of aleppo pepper. I saw Martha make this on PBS last weekend. I love dark meat and sometimes we want turkey without the whole bird. I have ruined a number of turkey thighs by bad roasting. This recipe solved all of that. It is fall-off-the-bone tender. It is a breeze to make. Highly recommend.
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