Martha Stewart Braised Turkey Legs

Martha Stewart braised turkey legs are an easy dinner made with turkey legs, leeks, carrots and white wine, ready in 2 hours 15 minutes. Save this cozy braised turkey dinner for Thanksgiving, Sunday supper or a fall weeknight, because it all cooks in one Dutch oven.

Brown the turkey legs hard on every side before they go into the braise, because that deep color becomes the flavor of the sauce. Pale legs give you a thin, bland liquid and meat that tastes boiled.

Martha keeps the whole recipe in one Dutch oven, so the browned bits from searing get scraped up with white wine and carry into the sauce. The legs also start skin side down under a lid and finish uncovered, which keeps the meat moist while the liquid reduces.

Martha Stewart Braised Turkey Legs

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

55

minutes

Calories

520

kcal

Turkey legs sear until deeply browned, then simmer gently in a bath of stock, wine, leeks and herbs until the meat slips off the bone. The reduced braising liquid spoons over the top as a savory, herby sauce.

Ingredients

• 2 turkey legs (from one 15- to 16-pound turkey), about 4 ½ pounds
  

• Coarse salt and freshly ground pepper
  

• 2 tablespoons olive oil
  

• 1/2 cup dry white wine
  

• 2 carrots, chopped
  

• 2 ribs celery, chopped
  

• 2 leeks, white and light-green parts only, sliced crosswise into ½-inch rounds
  

• 6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish
  

• 4 sprigs fresh sage
  

• 4 fresh bay leaves
  

• 3 cups homemade chicken stock or low-sodium canned chicken broth
  

• 1 tablespoon chopped flat-leaf parsley leaves, for garnish
  

Directions

• Preheat and season: Preheat the oven to 300°F, then rinse 2 turkey legs and pat them dry. Season them all over with coarse salt and freshly ground pepper and set aside.
• Brown the legs: Heat a large Dutch oven over high heat, add 2 tablespoons olive oil, then lay in the turkey legs skin side down, working in batches if needed. Turn them until browned on all sides, about 5 minutes per side, then move them to a plate and pour off all but 1 tablespoon of the fat.
• Deglaze the pot: Pour in 1/2 cup dry white wine and scrape up the browned bits from the bottom of the pot. Let it reduce slightly for about 2 minutes.
• Sauté the vegetables: Lower the heat to medium-high and add 2 chopped carrots, 2 chopped celery ribs and 2 sliced leeks. Stir them for about 5 minutes until they turn golden brown.
• Add herbs and stock: Add 6 thyme sprigs, 4 sage sprigs, 4 bay leaves and 3 cups chicken stock. Bring it all to a boil.
• Braise covered: Reduce the heat to medium-low and nestle the turkey legs back in skin side down. Cover the pot, move it to the oven and cook for 40 minutes.
• Finish uncovered: Take off the lid, turn the legs over and keep cooking uncovered. They are ready when the meat is tender, 45 to 50 minutes more.
• Skim and serve: Move the legs to a serving platter, then skim the fat off the braising liquid and season it with salt and pepper. Spoon it over the turkey and garnish with 1 tablespoon chopped parsley and 1 teaspoon chopped thyme.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, ThermoPro instant-read thermometer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use turkey stock instead of chicken stock?

Yes, the recipe notes that turkey stock works just as well as chicken stock. If you are using store-bought, pick a low-sodium one so the reduced sauce does not turn too salty.

How do I store leftover braised turkey legs?

Keep the meat in its braising liquid in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pot over low heat so the meat stays moist.

Can I make braised turkey legs ahead of time?

Yes, braised dishes often taste better the next day. Cook the legs through, cool them in the liquid, refrigerate, then warm them in a 300°F oven until hot and spoon the skimmed liquid over before serving.

What if I do not have a Dutch oven?

Use any heavy, oven-safe pot with a tight lid that fits both legs snugly. A roasting pan covered tightly with foil also works, though you will need a separate skillet to brown the legs first.

What is the most common mistake with braised turkey legs?

Crowding the pot while browning is the big one, because the legs steam instead of sear and you lose the deep color. Brown them in batches and give each side its full 5 minutes.