White Wine Braised Turkey Legs Recipe
The best part of a dinner party is being a guest. And sure, being a host darting in and out of the kitchen is great and all, but wouldn't you rather be out mingling and enjoying a glass of something? Food writer and recipe developer Meredith Steele takes the grunt work out of entertaining with her new book, a collection of recipes designed to keep you at the party.
Everyone fights over the turkey legs, so I never fail with this foolproof recipe. These fall-off-the-bone tender turkey legs are incredibly simple to make and just require an overnight dry brine (optional but amazing), a quick sear and a few hours in the oven. With delicate flavors of pink peppercorn, coriander and orange zest, this recipe is irresistible.
Suggested Pairing: Chenin Blanc or Riesling if you want white; keep it dry to off-dry. For reds, Cru Beaujolais (best crus are Fleurie, Morgon, Brouilly, Julienas or Moulin-a-vent), Pinot Noir or Spanish Garnacha are light enough to not overpower. Beer: Saisons, farmhouse ales, lagers, wheat beers or even a Belgian Wild Ale will pair nicely.
Reprinted with permission from Effortless Entertaining Cookbook
- 1 tablespoon black peppercorns
- 1 tablespoon pink peppercorns
- 1 teaspoon coriander seeds
- 2 whole star anise
- 3 bay leaves
- 1 1/2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon grated orange zest
- 2 tablespoons grapeseed or canola oil
- 4 turkey drumsticks
- 4 turkey thighs
- 1 leek
- 2 carrots
- 3 cloves garlic
- 2 cups dry white wine
- 1 cup chicken stock
- In a skillet, toast black and pink peppercorns, coriander seeds, anise and bay leaves over medium heat until fragrant, about 3 minutes. Transfer to a coffee grinder or food processor and process until fine. You can alternatively place in a plastic food-safe bag and crush with a mallet or rolling pin until coarse. Combine with salt, sugar and orange zest. Rub mixture over the turkey and place in glass dish and cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 325ºF (165ºC). Rinse the turkey legs completely with water and pat dry with paper towels.
- In a roasting pan or large heavy-bottomed pot large enough to hold the turkey, heat oil over high heat. Sear the turkey until golden, about 3 minutes a side. Remove turkey and add leeks, carrots and garlic; sauté for 2 minutes or until lightly browned and remove. Add wine and bring to a boil. Simmer until reduced by half then add the chicken stock, turkey (skin side up) and vegetables; bring to a boil. Immediately cover with foil or lid and place in the oven. Braise for 2 hours, or until the turkey is tender and falling off the bone, then remove the lid and allow to cook for another 15 minutes to allow the skin to slightly crisp.
- Strain the pan juices from the vegetables and serve as a sauce alongside the turkey legs.