Stock-Braised Turkey Legs

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This recipe for stock-braised turkey legs offers a succulent, melt-in-the-mouth alternative to a traditional whole roast. By using a simple dry-brining technique and slow-cooking the meat in a fragrant broth of white wine, garlic, and rosemary, the turkey becomes incredibly tender while remaining beautifully seasoned. It is a fantastic option for a smaller festive gathering or a comforting Sunday lunch when you want all the flavour of a roast without the fuss of a large bird.

As a dairy-free main course, this dish relies on aromatics and a rich, reduced pan sauce to provide depth and luxury. The recipe is also remarkably practical, as the turkey can be braised up to three days in advance and kept in the fridge. Simply reheat and finish under the grill to crisp up the skin just before serving for a stress-free, homemade meal that is sure to satisfy.

Ingredients for Stock-Braised Turkey Legs

2 tablespoons Diamond Crystal or 1 tablespoon plus 1/2 teaspoons . Morton kosher salt
1 1/2 teaspoons light brown sugar
4 turkey legs (thigh and drumstick
about 2.9kg total), patted dry
2 tablespoons plain flour
4 tablespoons extra-virgin olive oil
3 heads of garlic, halved crosswise
1 small orange, halved
2 ענפי רוזמרין
1 red chilli (such as Fresno or cayenne)
240 מ"ל יין לבן יבש
950ml Thanksgiving Stock or water
4 tablespoons unsalted butter, cut into pieces

How to make Stock-Braised Turkey Legs

Place salt and brown sugar in a small bowl and work together with your fingers to incorporate. Place turkey legs on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over both sides of legs. Chill, uncovered, at least 12 hours and up to 2 days.

Preheat oven to 121°C. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 turkey legs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer legs to a large roasting pan. Repeat with remaining 2 tablespoons oil and 2 turkey legs.

Reduce heat to medium and add garlic and orange, cut side down, and rosemary and chilli to skillet and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook until wine is almost completely evaporated, about 2 minutes. Scrape into roasting pan with turkey legs. Pour in stock and cover tightly with 2 layers of foil.

Transfer pan to oven and braise turkey until leg joints wiggle freely and meat is fork-tender, 2 1/2–3 hours.

Place turkey legs, skin side up, on a foil-lined rimmed baking sheet. Transfer garlic, orange, rosemary, and chilli to a platter. Start with 475ml braising liquid to make sauce. If you have more than that, set roasting pan over medium-high heat and bring liquid to a boil. Cook until reduced to 475ml . Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more.

Heat grill. Grill turkey legs until skin is browned and crisp, about 2 minutes. Transfer to platter and serve with pan sauce poured over or alongside.

Turkey legs can be braised 3 days ahead. Let cool in braising liquid; cover and chill. Reheat, covered, until heated through before grilling.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.