Here is a dark meat turkey recipe that doesn’t disappoint! By braising turkey thighs and drumsticks in red wine in the oven at a low temperature, the meat turns out extra moist, tender and filled with flavor. If you have dark and light meat eaters in your holiday group then you may want to also make my Apple Cider Brined Turkey Breast and to serve these side-by-side! Enjoy
2 whole turkey legs (or 2 thighs and 2 drumsticks)
sea salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, roughly chopped
2 large carrots, roughly chopped
2 stalks celery, roughly chopped
2 teaspoons fresh Garlic, minced
4 sprigs fresh thyme, about 3 inches each
2 sprigs fresh rosemary, about 5 inches each
2 cups dry red wine
1 quart chicken stock
2 bay leaves
Preheat the oven to 275 degrees. Season turkey legs generously with salt and pepper on all sides. Heat olive oil in a large straight-sided sauté pan over high heat. Add turkey legs skin-side down and cook until deep golden brown, about 8 minutes. Flip legs and cook until second side is browned, about 5 minutes. Transfer turkey to a large plate.
Return skillet to heat and add onion, carrot, celery, garlic, thyme, and rosemary. Cook, stirring frequently, until vegetables are golden, about 8 minutes.
Add wine, bring to a boil and cook until reduced by half, about 5 minutes. Add stock and bay leaves and bring to a boil. Place the turkey legs into the pan, on top of the vegetables so that only the skin is exposed. Transfer to the oven and cook, uncovered, until the meat is fall-apart tender, sauce is reduced, and skin is deep mahogany, 3-4 hours. Serve with gravy. Enjoy!