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Braised Turkey Legs | Great Performances


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Braised Turkey Legs
by Chef Mark Russell


4 turkey drumsticks, about 3 1/2 lbs

1 bottle of dry red wine

2 Tbsp butter

2 small onions, chopped

4 garlic cloves, minced

2  carrots, chopped

2 celery stalks, chopped

1 Tbsp thyme leaves

6 whole black peppercorns

2 bay leaves

1 cup mixed cultured mushrooms, broken into large pieces

1/2 cup picked Italian parsley for garnish

4-5 slices Applewood smoked Bacon


Place drumsticks in a large non-reactive pot, cover with wine and chill over night.

Preheat oven to 350oF.

Remove turkey legs from wine, reserving the wine, pat legs dry and brown in butter. Remove drumsticks from the pot. Then add bacon and render, then add onions, garlic, carrots, celery and thyme leaves and sauté for 5 minutes. Add peppercorns, bay leaves, sliced mushrooms and stir to combine. Add drumsticks and all of the wine, then place in the oven, covered for 45 minutes. Uncover and continue cooking for 15 minutes or until sauce has reduced by one-third. Serve on creamy grits, Carolina rice or mashed potatoes.

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