Recipes

Tuscan-Style Red Wine Turkey Legs

by Rachael Ray 9:52 AM, October 27, 2017

Aired October 31, 2017

Serves 6 servings
Ingredients

For the brine:
2 quarts water
1/4 cup Kosher salt
1/4 cup Acacia honey
A handful of rosemary and thyme sprigs
2 large cloves garlic, crushed
1 small onion, quartered

6 to 8 turkey legs
Salt and pepper
4 tablespoons olive oil, divided
1 carrot, coarsely chopped
2 leafy top celery, coarsely chopped
1 large onion, coarsely chopped
1 bulb garlic, halved to expose the cloves
6 juniper berries
6 allspice berries
6 whole black peppercorns
6 sprigs rosemary
A handful of thyme
2 large fresh bay leaves
1 bottle red wine, such as Rosso di Montalcino or Chianti
1 quart turkey or chicken stock
4 tablespoons butter
4 tablespoons flour

Preparation

Bring brine ingredients to a boil to dissolve salt. Add ice and cool.

Pour into double-bagged 2-gallon plastic baggies, add turkey legs and let the legs brine for 1-2 days.

To cook, heat a large, wide, oven-safe braising pan or large, deep, cast-iron skillet over medium-high heat with olive oil, about 3 turns of the pan. Remove turkey legs from brine, pat them dry and season with salt and pepper. Add legs to the pan and brown 8-10 minutes on one side then turn and brown 5-6 minutes more; remove to platter.

Add another turn of the pan of olive oil along with the vegetables, juniper and allspice berries, peppercorns and herbs. Season with salt and cook to soften, 8-10 minutes. Add wine to pan and ruduce by 2/3, about 6-7 minutes. Add stock and turkey legs back into pan, keeping top half of turkey exposed. Transfer pan to oven and roast 2 hours uncovered, spooning pan sauce over the legs occasionally.

Remove legs to platter and cover. Strain sauce then place pan over medium-high. Add butter and melt, then whisk in flour. Add strained sauce to pan and cook to thicken gravy.

Serve turkey legs topped with gravy with Brown Butter Polenta alongside.

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Red Wine Roast Chicken Thighs on Bread

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