Braised Turkey Legs & Gravy

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Braised Turkey Legs & Gravy

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.

Total Time: 1
Yield: 4 turkey legs, 3 cups sauce


  • 1 cup flour
  • Kosher 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


Heat oven to 200°. In a large mixing bowl, season flour with salt and pepper. Toss turkey legs in flour until lightly coated. In a Dutch oven, heat oil over medium-high heat. Add turkey legs, skin side down, and fry until golden brown on both sides, about 3 minutes per side. Remove legs from pan and set aside. Drain all but 2 tablespoons of oil from pan. Return to medium-high heat and add carrots and onion; sauté until lightly browned, about 8 minutes. Add tomato paste and stir to coat vegetables; cook 2 to 3 minutes. Add wine, stir to combine, and cook until liquid is reduced to a syrupy consistency, about 2 to 3 minutes. Return turkey legs to pan. Add remaining ingredients (liquid should just cover legs) and bring to a boil. Turn off heat and cover pan with a lid or aluminum foil. Place in oven and cook 4-1⁄2 to 5 hours. Turkey is done when easily pulled from bone with a fork.

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