Turkey Legs Braised in Red Wine

Transform your dinner table into a rustic masterpiece with these succulent Turkey Legs Braised in Red Wine. This dish combines fall-off-the-bone tender turkey legs, richly infused with the deep flavors of red wine, aromatic herbs like thyme and rosemary, and a medley of sautéed vegetables. The slow braising method ensures every bite is packed with juicy flavor, while the deglazed sauce, made from reduced wine and turkey stock, adds an irresistible finish. Perfect for cozy gatherings or holiday feasts, this hearty recipe pairs wonderfully with creamy mashed potatoes, buttery polenta, or crusty bread to soak up every drop of the savory sauce. Effortlessly elegant and deeply satisfying, this one-pot wonder is sure to become your go-to for impressing guests or treating yourself to a gourmet experience at home.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 4 pieces Turkey legs
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, chopped
• 2 medium Carrots, peeled and sliced
• 2 stalks Celery stalks, diced
• 4 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 2 cups Red wine
• 2 cups Chicken or turkey stock
• 4 sprigs Fresh thyme sprigs
• 2 sprigs Fresh rosemary sprigs
• 2 leaves Bay leaves

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the turkey legs dry with a paper towel and season generously with salt and pepper on all sides.

Step 3

Heat the olive oil in a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat.

Step 4

Sear the turkey legs in batches, about 3-4 minutes per side, until they are golden brown. Remove the turkey legs and set them aside.

Step 5

In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened slightly.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and coat the vegetables.

Step 8

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release browned bits. Bring to a simmer and let the wine reduce by about half, which should take 5-7 minutes.

Step 9

Add the turkey stock, thyme, rosemary, and bay leaves to the pot. Stir to combine, then return the turkey legs to the pot, nestling them into the liquid and vegetables.

Step 10

Cover the pot with a lid and transfer it to the preheated oven. Braise for 2-2.5 hours, turning the turkey legs halfway through, until the meat is very tender and almost falling off the bone.

Step 11

Carefully remove the pot from the oven. Discard the herb sprigs and bay leaves, and skim off any excess fat from the surface of the sauce.

Step 12

Serve the turkey legs hot with the braising liquid and vegetables spooned over the top. Pair with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	1978.7 grams (1978.7g)

Amount per serving	% Daily Value*
Calories	1880

Total Fat 65.80g	84%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 2.70g
Cholesterol 540mg	180%
Sodium 7162mg	311%
Total Carbohydrate 54.20g	20%
Dietary Fiber 9.80g	35%
Total Sugars 20.40g
Protein 153.40g	307%

Vitamin D 0IU	0%
Calcium 353mg	27%
Iron 18mg	100%
Potassium 3396mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 43.1%

Carbs: 15.2%