Turkey Legs Braised in Red Wine
Transform your dinner table into a rustic masterpiece with these succulent Turkey Legs Braised in Red Wine. This dish combines fall-off-the-bone tender turkey legs, richly infused with the deep flavors of red wine, aromatic herbs like thyme and rosemary, and a medley of sautéed vegetables. The slow braising method ensures every bite is packed with juicy flavor, while the deglazed sauce, made from reduced wine and turkey stock, adds an irresistible finish. Perfect for cozy gatherings or holiday feasts, this hearty recipe pairs wonderfully with creamy mashed potatoes, buttery polenta, or crusty bread to soak up every drop of the savory sauce. Effortlessly elegant and deeply satisfying, this one-pot wonder is sure to become your go-to for impressing guests or treating yourself to a gourmet experience at home.
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Recipe Information
Ingredients
- 4 pieces Turkey legs
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Red wine
- 2 cups Chicken or turkey stock
- 4 sprigs Fresh thyme sprigs
- 2 sprigs Fresh rosemary sprigs
- 2 leaves Bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the turkey legs dry with a paper towel and season generously with salt and pepper on all sides.
Heat the olive oil in a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the turkey legs in batches, about 3-4 minutes per side, until they are golden brown. Remove the turkey legs and set them aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened slightly.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and coat the vegetables.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release browned bits. Bring to a simmer and let the wine reduce by about half, which should take 5-7 minutes.
Add the turkey stock, thyme, rosemary, and bay leaves to the pot. Stir to combine, then return the turkey legs to the pot, nestling them into the liquid and vegetables.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2-2.5 hours, turning the turkey legs halfway through, until the meat is very tender and almost falling off the bone.
Carefully remove the pot from the oven. Discard the herb sprigs and bay leaves, and skim off any excess fat from the surface of the sauce.
Serve the turkey legs hot with the braising liquid and vegetables spooned over the top. Pair with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 7162 mg | 311% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 20.4 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3396 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
