BRAISED TURKEY LEGS & THIGHS

Our family prefers the dark meat of chickens and turkeys, so cooking a full turkey for Thanksgiving is just a waste.  I recently read an article in the Fine Cooking magazine that confirmed my suspicions why the breast gets so dry.  By the time the legs and thighs are done, the breast is overcooked and usually becomes dry.  Brining helps, but again we all prefer the dark meat anyway.  This recipe is cooked on the stovetop which frees up the oven, and it can be done the day before and gently reheated in the braising broth.  I love the flavor of this turkey so much that I can’t stop eating it – and I have never been a huge turkey fan.  My family has declared that this is our new Thanksgiving turkey recipe, and I agree completely.  I doubled this recipe for Thanksgiving because we had 8 people, but a single recipe is perfect for a dinner with  leftovers.

2-3 TB olive oil

2 skin-on, bone-in turkey legs (about 1-1/2 -  2 lbs.)
2 skin-on, bone-in turkey thighs (about 2-3 lbs.)
Kosher salt and freshly ground black pepper
1 large white onion, chopped
4 large cloves garlic, peeled and slivered
3 whole clove
2 dried bay leaves
1 t. dried oregano
2 TB tomato paste, optional *
3 c. turkey or chicken stock
1-1/4 c. dry white wine
Pinch crushed red pepper flakes

In a large 7-8 qt Dutch oven or heavy-duty pot, heat 2 TB of the oil over medium-high heat.  Season the drumsticks and thighs with salt and pepper.  Working in batches, sear the turkey parts until well browned on both sides, about 8 minutes per batch.  Transfer the turkey to a rimmed baking sheet.  Add the onion, garlic, cloves, bay leaves, and oregano to the pot and cook, stirring occasionally, until the onion begins to brown, about 5 minutes.  It may be necessary to add more olive oil at this point.  Stir in the tomato paste, if using, and cook for 1 minute.  Add the stock, wine, and pepper flakes, and scrape up any browned bits on the bottom of the pot.  Bring to a boil.  Return the turkey and any juice to the pot, reduce the heat to medium low, partially cover, and simmer gently until the turkey is very tender, 1-1/2 – 2 hrs. 

Remove from the heat and let the turkey cool, covered, sitting in the braising liquid for 1 hour.

Transfer the turkey to a cutting board.  Remove and discard the skin, then take the meat off the bone in large pieces and put back in the sauce.  (The turkey may be cooked up to 2 days before serving.  Cover and refrigerate.)

To serve, gently reheat the turkey and sauce, if necessary.  If there is a significant amount of sauce serve it on the side.  The recipe states that there should be enough to strain and use as gravy, but both times I made it there was just enough in the bottom of the pan for me to stir into the turkey pieces for flavor.

*The first time I made this recipe I added the tomato paste, and it gave it a hint of sweetness that we really enjoyed.  However, when I made this recipe for Thanksgiving, I omitted the tomato paste so it would be more traditional and would go better with the cornbread dressing.  We love it both ways.