Category
📚
LearningTranscript
00:00 [upbeat music]
00:02 For those of you who love dark meat
00:06 and don't want to cook a whole turkey,
00:08 have you ever thought of just cooking the legs?
00:11 My favorite method is to braise them
00:13 in a rich herb-infused stock.
00:15 Not only do they come out incredibly flavorful,
00:18 they're also fall-off-the-bone tender.
00:20 Skin side down in a little bit of hot olive oil
00:25 in your braising pan.
00:26 [oil sizzling]
00:29 We're gonna just put this in here
00:31 so that the skin gets beautifully brown
00:34 before we start adding any other ingredients.
00:37 So to get turkey legs that look that brown
00:41 takes about five minutes per side.
00:44 They do look good, don't they?
00:47 Now add half a cup of dry white wine
00:52 and deglaze the bottom of the pan.
00:54 Now add two leeks cut crosswise into quarter-inch pieces.
00:59 So cook these until they just start
01:01 to get a little translucent.
01:03 Okay, so now we can add our celery,
01:06 two ribs cut into quarter-inch dice,
01:09 and two carrots, again, cut into dice.
01:12 And you can now add chicken stock.
01:16 This is three cups of chicken stock.
01:21 And if you have turkey stock,
01:23 because these are turkey legs,
01:24 you could use a turkey stock.
01:26 You can add bay leaves, at least three or four,
01:30 three or four sprigs of fresh thyme,
01:33 and some nice plump sage leaves.
01:36 All of this really does enhance, again,
01:39 the flavor of what we are braising, turkey legs.
01:43 Bring that to a boil and reinsert your turkey legs.
01:48 Start off by braising the skin side down.
01:52 Have your oven preheated to 300 degrees.
01:56 After 40 minutes, we're going to turn them over
01:59 and cook them for another 40 or 45 minutes.
02:02 And so this is it.
02:04 The hard work is done.
02:06 So here are our gargantuan turkey legs.
02:10 They really do look great.
02:12 Now, if you're going to splurge and have one per person,
02:16 serve right onto the plate.
02:19 Can you eat that?
02:25 And what I like to do is serve with some delicious,
02:30 rich, golden Yukon potato puree, mashed potatoes,
02:35 like that.
02:38 Some of the lovely gravy, which is the braising liquid.
02:43 And a little sprinkling of parsley.
02:51 If you want a little thyme, that's nice too.
02:55 But I like to serve with a little fluffy bunch
03:00 of micro greens, kind of an odd addition
03:04 to a giant turkey leg.
03:06 Anyway, that looks really great.
03:09 And no need to make a gravy
03:11 since there's a sauce built right in.
03:13 Enjoy.
03:14 (upbeat music)