Prepare to embark on a culinary journey that transforms humble turkey legs into a restaurant-worthy masterpiece that will have your family and friends begging for seconds! This Italian-inspired dish takes the classic osso buco technique and elevates turkey to a whole new level of deliciousness. Imagine tender, fall-off-the-bone meat swimming in a rich, aromatic sauce that tells a story of slow cooking and pure culinary magic.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 turkey legs
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup white wine
- 2 cups chicken broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove turkey legs from refrigerator 30 minutes before cooking to bring to room temperature. Pat legs dry with paper towels and generously season all sides with salt and black pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and carefully place seasoned turkey legs into the pot. Brown each side for 4-5 minutes until a deep golden crust forms, creating rich caramelization. Remove legs and set aside.
- In the same pot, add diced onions, carrots, and celery. Sauté vegetables for 5-6 minutes until they become soft and slightly translucent. Add minced garlic and cook for additional 1 minute, stirring to prevent burning.
- Pour white wine into the pot, scraping bottom of pan to release any browned bits. Allow wine to reduce by half, which will concentrate the flavors.
- Add chicken broth, diced tomatoes, and return turkey legs to the pot. Ensure liquid partially covers the meat. Bring to a gentle simmer.
- Cover pot with a tight-fitting lid and transfer to a preheated 325°F (165°C) oven. Braise for approximately 2 hours, or until turkey meat becomes extremely tender and begins to fall off the bone.
- Remove from oven and let rest for 10-15 minutes. Garnish with freshly chopped parsley before serving.
- Serve hot with creamy polenta, risotto, or crusty bread to soak up the rich, flavorful sauce.
Tips
- Temperature Matters: Always let your turkey legs sit at room temperature for 30 minutes before cooking to ensure even heating and more consistent results.
- Browning is Key: Take your time when browning the turkey legs. The deep golden crust develops incredible flavor through the Maillard reaction, so don't rush this step.
- Wine Selection: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc. The wine should be something you'd enjoy drinking, as it concentrates during cooking.
- Low and Slow is the Goal: The magic of this dish happens during the long, slow braising. Resist the temptation to increase the temperature – low and slow ensures maximum tenderness.
- Resting is Crucial: Allow the dish to rest after cooking. This helps the meat relax and reabsorb its juices, making it incredibly moist and flavorful.
- Garnish Generously: Fresh parsley isn't just a garnish – it adds a bright, fresh note that cuts through the richness of the braised meat.
- Serving Suggestion: Pair with creamy polenta or crusty bread to soak up the incredible sauce. The more sauce-absorbing vehicle, the better!
Nutrition Facts
Calories: 455kcal
Carbohydrates: 15g
Protein: 30g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 120mg
