Name: Stock-Braised Turkey Legs
Yield: 4 servings
Ingredients: 2 tablespoons Diamond Crystal or 1 tablespoon plus ½ teaspoon. Morton kosher salt; 1½ teaspoon light brown sugar; 4 turkey legs (thigh and drumstick; about 6½ pounds total), patted dry; 2 tablespoons all-purpose flour; 4 tablespoons extra-virgin olive oil; 3 heads of garlic, halved crosswise; 1 small orange, halved; 2 sprigs rosemary; 1 red chile (such as Fresno or cayenne); 1 cup dry white wine; 4 cups Thanksgiving Stock or water; 4 tablespoons unsalted butter, cut into pieces

Panroasted turkey legs on white plates with orange halves.

Stock-Braised Turkey LegsPhoto by Michael Graydon & Nikole Herriott

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

Recipe information

Yield
4 servings

Ingredients

2 tablespoons Diamond Crystal or 1 tablespoon plus ½ teaspoon. Morton kosher salt

1½ teaspoon light brown sugar

4 turkey legs (thigh and drumstick; about 6½ pounds total), patted dry

2 tablespoons all-purpose flour

4 tablespoons extra-virgin olive oil

3 heads of garlic, halved crosswise

1 small orange, halved

2 sprigs rosemary

1 red chile (such as Fresno or cayenne)

1 cup dry white wine

4 cups Thanksgiving Stock or water

4 tablespoons unsalted butter, cut into pieces

Preparation

Step 1
Place salt and brown sugar in a small bowl and work together with your fingers to incorporate. Place turkey legs on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over both sides of legs. Chill, uncovered, at least 12 hours and up to 2 days.
Step 2
Preheat oven to 250°F. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook 2 turkey legs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer legs to a large roasting pan. Repeat with remaining 2 Tbsp. oil and 2 turkey legs.
Step 3
Reduce heat to medium and add garlic and orange, cut side down, and rosemary and chile to skillet and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook until wine is almost completely evaporated, about 2 minutes. Scrape into roasting pan with turkey legs. Pour in stock and cover tightly with 2 layers of foil.
Step 4
Transfer pan to oven and braise turkey until leg joints wiggle freely and meat is fork-tender, 2½–3 hours.
Step 5
Place turkey legs, skin side up, on a foil-lined rimmed baking sheet. Transfer garlic, orange, rosemary, and chile to a platter. Start with 2 cups braising liquid to make sauce. If you have more than that, set roasting pan over medium-high heat and bring liquid to a boil. Cook until reduced to 2 cups. Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more.
Step 6
Heat broiler. Broil turkey legs until skin is browned and crisp, about 2 minutes. Transfer to platter and serve with pan sauce poured over or alongside.
Do Ahead
Step 7
Turkey legs can be braised 3 days ahead. Let cool in braising liquid; cover and chill. Reheat, covered, until heated through before broiling.