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Lean, full of mild flavor, and moist, these 100% natural Turkey Drumsticks are a delicious and healthy option for any family. Delectably tender, these Turkey Drumsticks are just as tasty as they are nourishing.
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Red-Wine Braised Turkey Legs
Total Time: 3 hours and 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Inactive Time: 2 hours
2 whole turkey legs
Kosher salt and freshly ground black pepper
2 tbsp canola oil
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 sticks celery, roughly chopped
2 medium cloves garlic, smashed
4 thyme sprigs, about 3 inches each
2 rosemary sprigs, about 5 inches each
2 cups dry red wine
1 quart homemade or store-bought low-sodium chicken stock
2 bay leaves
2 tbsp butter
2 tbsp flour
1 tbsp sliced chives
Preheat oven to 275°F.
Season turkey legs generously with salt and pepper on all sides.
Heat oil in a large oven-safe sauté pan over high heat until shimmering.
Add turkey legs skin-side down.
Cook without moving until deep golden brown which should take about 8 minutes.
Flip legs and cook until second side is browned which should take another 5 minutes.
Transfer turkey to a large plate.
Add onion, carrot, celery, garlic, thyme, and rosemary to the same pan.
Cook, stirring frequently, until vegetables are well browned, which should take about 8 minutes.
Add wine, bring to a boil and cook until reduced by half, which should take about 5 minutes.
Add stock and bay leaves and bring to a boil.
Add turkey legs into pan so that they are surrounded by the vegetables and only the skin is exposed.
Transfer to oven and cook, uncovered, until legs are fall-apart tender and the sauce is reduced, which should be about 2 hours.
Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula.
Strain liquid through a fine mesh strainer into a large bowl.
Skim excess fat from surface and discard.
Set liquid aside.
Melt butter in a large saucepan over medium-high heat.
Add flour and cook, whisking constantly, until golden brown, about 2 minutes.
Slowly whisk in hot turkey cooking liquid until smooth.
Bring to a boil to thicken, and season to taste with salt and pepper.
Carve turkey legs between the thigh and drumstick, removing thigh bone if desired.
Transfer to a serving platter.
Sprinkle with chives and serve with hot gravy.
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