With this slow braising method, tender turkey legs are a meal unto themselves, perfect for dark-meat lovers. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Sweet Sausage, Sage, and Hazelnut-Stuffed Turkey Breast



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees.

  • Rinse and dry turkey legs; season on all sides with salt and pepper. Set aside.

  • Place bacon in a large Dutch oven and cook, stirring occasionally, over medium heat until bacon begins to crisp, 3 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

  • Increase heat to high and add olive oil. Add turkey legs, skin side down, working in batches if necessary. Cook, turning, until turkey is 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.

  • Add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add brown sugar and cook until it begins to bubble. Add thyme, sage, bay leaves, and cider; bring to a boil and stir, breaking up any browned bits at the bottom of pan. Continue boiling until cider is reduced by half, about 5 minutes.

  • Add chicken stock and bring to a boil; reduce heat to a slow simmer and add reserved bacon. Return turkey legs to Dutch-oven, skin side down; cover and transfer to oven. Cook for 40 minutes, turn turkey legs, uncover, and continue cooking 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.

Reviews (1)

56 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 16
  • 2 star values: 25
  • 1 star values: 8
Rating: Unrated
Oh my gosh, this looked wonderful! I've rarely felt my mouth water over a recipe for turkey. This chef is also an excellent teacher, sharing cooking knowledge and tips throughout the segment. He and Martha had sparkling chemistry. So fun!