Braised Turkey Legs

Braised Turkey Legs


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Why bake the whole bird when the legs are the best part? These turkey legs can be braised in your favor red wine and baked to perfection. The vegetables paired with the dish work well to give the whole meal a distinguished flavor.

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Time needed

1 hour preparation + 2 hour cooking

Serving Size / Yield

4-5 servings


  • 2 turkey legs, whole
  • ½ tsp. kosher salt
  • ½ tsp. pepper
  • 2 T. olive oil
  • 1 onion, chopped
  • 1-2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 2 C. dry red wine
  • 4 C. chicken stock
  • 2 bay leaves
  • 2 T. butter
  • 2 T. flour

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Preheat oven to 275 degrees. Heat a large oven safe skillet with oil, season turkey legs with salt and pepper, then fry turkey legs skin side down for about 10 minutes. Flip and cook 10 more minutes on the other side then take legs off heat and set aside. In the same skillet cook onion, carrot, celery, garlic, thyme and rosemary for about 10 minutes or until vegetables are browned. Add wine to skillet and bring to a boil until sauce has reduced by half. Add chicken stock and bay leaves and boil mixture again. Add turkey legs to skillet and transfer to oven to cook for about 2 hours. Carefully remove from oven and place turkey legs on a plate then set aside. Strain sauce into a large bowl and set aside vegetables. In a saucepan melt butter and then add flour while whisking constantly until golden brown. Slowly add in sauce until fully blended then bring to a boil until sauce thickens. Serve sauce over turkey legs and vegetables.

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