Braised Turkey Legs
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Total Time: 1
Yield: 4 turkey legs, 3 cups sauce
Chef Rob Evans of Hugo’s in Portland, Maine, says that although he doesn’t manipulate turkey too much at Thanksgiving, there is one bird-related problem in his family: never enough gravy. So Rob braises extra turkey legs in a low oven, then reduces the rich braising liquid into a savory sauce. The tender leg meat is served alongside the whole turkey.Ingredients:
1 cup flourKosher or sea salt and freshly ground black pepper, to taste
4 turkey legs
1 cup canola oil
3 carrots, coarsely chopped
1 medium onion, coarsely chopped
4 tablespoons tomato paste
1 cup dry red wine
4 cups chicken stock
1 cup leek greens, rinsed and coarsely chopped
2 bay leaves
10 allspice berries
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
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