Servings: 6 to 8
Turkey legs cook up deliciously tender when braised. Just before serving, the meat is garnished with crisped pancetta, which gives it the same satisfying crunch as crackly, roasted skin.
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Make Ahead Tips
The turkey may be cooked up to 2 days before serving. Remove the meat from the bones and refrigerate with the sauce in a covered container. When ready to serve, reheat and garnish with pancetta as directed above.
I am trying to rate thia recipie 5 stars, but I can't seem to save my star rating. This is my first time writing a review in over 5 years of using the site. That's how good this recipe is! I used the smallest recommended weight and broke down 2 smaller drumsticks and braised in 5 quart french oven, just fit but cooked wonderfully. Cooked the full ammount of time and stored overnight in the sauce, not separated as recipe called for. Reheated beautifully without the wxtra containers. I never strained the sauce but picked out bay leaf and whole spices at the table. No one minded, everyone was too busy raving about how good it was. Don't skimp on the parsley! Almost skipped the pancetta but at the request of guests cooked it up fast- the crunch was needed! PHENOMENAL!! My new thanksgiving go to
This dish was fine but boring, even with the pancetta. I won't make it again.
This was a huge hit with our family. My husband declared the sauce "the best gravy." I purchase a whole turkey for holiday meals and remove the legs and wings and cook separately. This will now be our go-to recipe for legs.
This was delicious. I should have cooked my turkey legs a bit longer (they were a little tough) and a lot of my braising liquid evaporated - I'll double the amount of braising liquid for Thanksgiving to have enough sauce.
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