Stock-Braised Turkey Legs

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 Esslöffel einfaches Mehl

• 4 tablespoons extra-virgin olive oil

• 3 heads of garlic, halved crosswise

• 1 small orange, halved

• 2 Zweige Rosmarin

• 1 red chilli (such as Fresno or cayenne)

• 240ml trockener Weißwein

• 950ml Thanksgiving Stock or water

• 4 Esslöffel ungesalzene Butter, in Stücke geschnitten

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.

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