One of the most overlooked best buys in the grocery store has to be turkey legs. Turkey legs are usually only seen on the dinner table connected to the rest of the bird during the holidays, but they are available year round in the meat department. They are usually very cheap and are a wonderful change from chicken or beef.
This post has been updated in August 2017 from the original October 2008 entry.
I’m always a little surprised at what stays popular on this little ol’ blog of ours. Some things are more surprising than others. Take our Baked Chicken Fajitas for example. It’s a quick and easy chicken dish and it’s not that surprising that even after all of these years, its still a very popular post. Then there are recipes like Ham and Cabbage Soup, Fried Grit Cakes and Braised Beef Shanks that are slightly odd little recipes that have built up quite a following over the years.
And then there is this recipe from 2008.
I had only been blogging for a few months back then and the blogging world was so different. My pictures were awful and the content was very short and the recipes were just typed out, not contained in a handy printable like they are now. You’ll still find several of recipes like that on this blog. We are working our way through them, trying to breathe a little new life into them. But there are some that I just can’t bring myself to update. They are so much like journal entries to me. They contain stories of life with two toddlers, tales of our daily adventures that I don’t ever want to forget. Blogs were always meant to be like that. A place to keep your stories, and for us the stories and the food always went hand in hand. We weren’t so worried about SEO and search titles back then either. I loved coming up with witty little titles to go with the stories, I miss being able to do that. Of course people used to actually read the content , too. I had so many blogging friends back then that just stumbled upon my little corner of the world and came back every week. They were a welcome change to the sometimes exhausting life of a stay at home mom. Some have left the blog world, some have gone on to bigger and better blogs, and I still run across an old friend every now and then.
But enough reminiscing, lets talk turkey.
The original entry on this post was all of 3 sentences long, but it has been a recipe that people continue to come back to. So I thought a little redo was in order. I’ve tweaked the recipe just a smidgen since 2008, adding cornstarch to help thicken the gravy. Depending on your turkey legs you may or may not need it, but it’s an easy and painless way to make your gravy like gravy instead of soup.
While I’m not a huge user of the Crockpot, I do appreciate how handy it is in times of hustle and bustle. When you just can’t stomach one more pizza night or Taco Tuesday. These turkey legs have all of the comfort of Thanksgiving without all of the fuss. And watching your kid’s eyes pop out of their head when you plop a big ol’ turkey leg on their plate is pretty fun too.
If you can manage to keep the cook time on this towards the lower end, you’ll have a juicer turkey leg as turkey tends to dry out no matter what, but since this is dark meat you do have some wiggle room. And if you have never eaten a turkey leg all by itself, be forewarned that there is a little more cartilage in them than chicken legs, but nothing major.
- 1 1/2 Tablespoon olive oil
- 1 1/2 Tablespoon butter
- 4 turkey Legs
- 1 cup chopped onion
- 1/2 cup carrots sliced 1/2" thick
- 1/3 cup celery 1/2" thick
- 2 cloves garlic chopped
- 1/2 cup dry white wine
- 3-4 Tablespoon chopped fresh herbs I used Basil, Rosemary and Oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon cornstarch
- 2 Tablespoon heavy cream or unsalted butter optional, I used butter
- Rice couscous, or mashed potatoes to serve
- In large heavy skillet, melt butter and olive oil over medium high heat. Brown turkey legs and transfer to crock pot. Add onion, celery, garlic and carrots to the skillet and cook until slightly softened, about 5 minutes. Add wine and bring to a boil make sure to scrape up any brown bits. Let wine reduce for 2-3 minutes then add herbs and cook for 30 seconds. Transfer mixture into crock pot, season with salt and pepper. Cover and cook on high 2-3 hours ( or Low for 4-6 hours).
- To finish the gravy: Transfer turkey legs and vegetables to plate when done and cover to keep warm. Pour the sauce through a strainer into a small saucepan and bring to a boil for 5 minutes. Mix the cornstarch with 2 Tablespoons of water, then add to the sauce. Bring to a boil and cook until it thickens, about 2 minutes.Remove from heat, stir in cream until it is hot or the butter just until it melts. Serve.