halloween
turkey
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Tuscan-Style Red Wine Turkey Legs

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

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
For the turkey:
  • For the turkey: 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

Yield

Serves: 6 servings

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.