Braised Herbed Turkey Legs in the Crock Pot


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 recipe is one I found in Not Your Mother’s Slow Cooker Cookbook and I have used it many times. My husband loves it because it involves gravy and I love it because it’s really easy. It makes a very impressive dish for company. I actually made 6 turkey legs with this recipe. Turkey legs do have a lot of cartilage in them so I recommend you pick it off the bone for young children.

1 1/2 Tbsp olive oil
1 1/2 Tbsp. 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 Tbsp chopped fresh herbs ( I used Basil, Rosemary and Oregano)
3/4 teaspoon salt
1/4 tsp. pepper
2 Tbsp. 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. Stir in cream until it is hot or the butter just until it melts. Serve.

Braised Herbed Turkey Legs in the Crock Pot

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp. 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 Tbsp chopped fresh herbs ( I used Basil, Rosemary and Oregano)
  • 3/4 teaspoon salt
  • 1/4 tsp. pepper
  • 2 Tbsp. heavy cream or unsalted butter ( optional, I used butter)
  • Rice, couscous, or mashed potatoes to serve

Instructions

  1. 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).
  2. 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. Stir in cream until it is hot or the butter just until it melts. Serve.
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jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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