Nomad Braised Turkey Legs
You know how you always end up with 5 people fighting over two turkey legs at your Thanksgiving dining table? We've solved the problem for you - individual turkey legs for all! No need to worry about dry meat or a lack of gravy. By braising the legs, you'll keep the meat moist and the skin crispy, while using the pan sauce to create a succulent gravy. (added bonus: skip the dark versus white meat debate!). Artisan ingredients used: Savour This Kitchen Nomad Spice Blend.
2 Turkey Legs (about 3½ pounds), drumsticks only
2 Tablespoons, Nomad Spice Blend
Kosher Salt + Freshly Ground Pepper
2 Tablespoons, Olive Oil
2 Tablespoons, Unsalted Butter
1 Cup + 2 Tablespoons, All-purpose Flour
1 Large Yellow Onion, Chopped
1 Large Leek, White + Pale-green Parts Only, Chopped
2 Celery Stalks, Chopped
4 Garlic Cloves, Chopped
1 Teaspoon, Black Peppercorns
1 Cup, Dry White Wine
½ Bunch, Thyme
2 Dried, Bay Leaves
6 Cups Turkey Stock or Low-sodium Chicken Broth, Divided
1 Pound, Cipolline or Pearl Onions
1 Large Egg Yolk, Room Temperature
2 Tablespoons Heavy Cream, Room Temperature
¼ Cup, Fresh Parsley, Chopped
For The Turkey
- Generously season turkey all over with salt, pepper + Nomad Spice Blend. Let sit on a large rimmed baking sheet about 1 hour to bring to room temperature.
- Heat oil and butter in a large Dutch oven or other heavy pot over medium.
- Place 1 cup flour on a plate and dredge turkey in flour, coating only the skin (do not shake off excess).
- Cook, outer side down, until very well browned (do not cook on inner side), 5–8 minutes. Transfer to a plate.
- Add yellow onion, leek, celery, garlic, and peppercorns to pot, season with salt, and cook, stirring often and scraping up brown bits from bottom of pot, until vegetables are softened and beginning to brown around the edges, 10–12 minutes.
- Sprinkle in remaining 2 tablespoons. flour; cook, stirring, 2 minutes.
- Add wine, bring to a boil, stirring, and cook until pan is almost dry.
- Add thyme, bay leaves, and 3 cups stock, season with salt, and bring to a simmer.
- Place turkey back in pot, browned side up, and add stock as needed to almost completely cover without submerging browned skin (to keep it from getting soggy).
- Bring liquid to a very gentle simmer and cook until turkey is cooked through and an instant-read thermometer inserted near bone of thigh registers 165°, 35–45 minutes.
- Transfer turkey to plate.
For The Gravy
- Add cipolline onions and remaining stock to pot and simmer until tender, 20–25 minutes.
- Using a slotted spoon, transfer onions to plate with turkey.
- Simmer braising liquid until reduced to about 3 cups, 15–20 minutes.
- Beat yolk and cream in a small bowl; stir in 1 tablespoons of the braising liquid to warm.
- Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat (do not let boil, gravy will curdle). Strain gravy into a large bowl.
- Wipe out pot. Return gravy to pot; taste and adjust seasoning with salt and pepper if needed.
- Return turkey, browned side up, and cipolline onions to pot and keep warm over low heat until ready to serve.
- Serve topped with parsley.