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.
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.
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Cooked as a supplement to a smoked turkey breast for Thanksgiving 2018. The meat was excellent, tender and flavorful. Heeding the advice of previous reviewers, I doubled the braising liquid and had over a quart left over, so I reduced it and used as the basis for my gravy. Definitely use the UNsalted stock if you try this (I didn't and had to adjust accordingly). The pancetta and parsley add the right amount of last-minute flavor. I made the recipe a day in advance so I just had to warm it for the big meal.
We cooked this with the maple brined breast for Thanksgiving yesterday, and it was wonderful! We only cooked 1/2 portion because there was only 3 of us, so I also cut the braising liquid in 1/2. I will double the liquid next time and then reduce it.
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
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