Stock-Braised Turkey Legs
Stock-Braised Turkey Legs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place salt and brown sugar in a small bowl and work together with your fingers to incorporate.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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 250°F.
Rinse turkey legs and pat dry.
Sprinkle on all sides with flour.
Heat 2 Tbsp. 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 Tbsp. oil and 2 turkey legs.
Reduce heat to medium and add garlic and orange, cut side down, and rosemary and chile 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 chile to a platter.
Start with 2 cups 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 2 cups.
Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more.
Heat broiler.
Broil 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 broiling.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.