Friday, August 9, 2013

braised turkey legs

Everybody loves turkey breast for his or her turkey sandwiches however the additional flavourful meat comes from the meat found in turkey thighs and legs. These, by the way, ar a lot of more cost-effective than the breasts. mamma and pop have a good means of getting ready cooked turkey legs, excellent for a chilly winter day.

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Braised Turkey Legs direction
Prep time: ten minutesCook time: a pair of hours

  • 2 turkey legs {and a pair of|and a couple of|and a pair of} thighs, regarding four lbs
  • Olive oil
  • 1 cup finely cut yellow onion
  • 1 cup of finely cut celery
  • Salt, pepper, and cayenne
  • Water or different cookery liquid (dry wine or stock)
  • Corn starch
  • Parsley, chopped, regarding 1/4 cup
  • Optional winter vegetables such as:

  • Potatoes, in the raw and quartered
  • Carrots, chopped
  • Turnips, quartered
  • Rutabagas, quartered
  • Parsnips, chopped

1 Sprinkle turkey thighs and legs with salt and pepper. Brown the turkey thighs and legs on medium high heat during a bit of oil during a massive sauté pan with high sides. Add cut onion and celery to make a nest underneath the turkey items. Sauté an extra five minutes.

2 Add enough cookery liquid - either water, stock, wine, or a mix - in order that the liquid covers very cheap in. of the pan, regarding one cup. bring back a simmer. Lower heat ANd simmer lined for an hour and a [*fr1], or till the turkey is therefore well broiled and tender that the meat simply falls off of the bones. take away the turkey meat from the pan and take away the bones, taking special care to get rid of the numerous tiny slender bones of the legs. take away the skin.

Optional: At now you'll be able to use the liquid remaining within the sauté pan to cook the potatoes, carrots and turnips. Add the vegetables to the pan and sprinkle with a bit salt and pepper. Cook lined till they're done, regarding twenty minutes. take away from pan therefore you'll be able to cut back the remaining liquid while not overcooking the vegetables.

3 cut back the liquid remaining within the pan to accentuate a number of the meat juices for additional flavor. Take a teaspoon of cornflour and dissolve during a 1/2 cup of water. Add cornflour mixture a bit at a time to sauce, adding additional liquid, till the sauce achieves the specified body. regulate seasoning. Add salt and pepper if required, add a bit cayenne or Tabasco. If the sauce is just too sweet, add a bit vinegar or lemon. Add parsley.

4 Add the turkey meat back within the pan with the sauce. Serve in real time over rice or bread or with the vegetables if you have got selected to form them.
Yield: Serves 6-8.


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