Wine-Braised Turkey Legs
- 2 (1.5-pound) turkey drumsticks
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 red onion, quartered
- 1 1/2 cup dry red wine
- 4 cups low-sodium turkey or chicken broth
- 2 bay leaves
- 1/4 cup cornstarch
If cooking turkey legs in the oven, preheat the oven to 325F.
Season turkey legs with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat.
Add turkey legs and cook, turning occasionally, until golden brown, 10 to 12 minutes.
Transfer to a plate.
Lower heat to medium and cook onion, stirring occasionally to break apart, until browned, about 10 minutes.
Stir in wine, broth and bay leaves and bring to a boil.
Lower heat and simmer until liquid is reduced slightly, about 15 minutes.
Return turkey legs to the pot.
If cooking in the oven, cover the pot, transfer to the oven and simmer until meat is falling off bone, about 1 1/2 hours. If cooking on the stovetop, cover the pot and simmer, turning turkey legs over once halfway through cooking and checking several times to maintain a simmer, until meat is falling off bone, about 1 3/4 hours.
Transfer turkey legs to a serving dish.
Pour braising liquid through a strainer into a liquid measuring cup; discard solids.
Return liquid to the pot.
In a small bowl, whisk together cornstarch and 1/4 cup cold water and gradually whisk into hot liquid.
Bring to a boil over high heat, stirring frequently, until slightly thickened, 1 to 2 minutes.
Serve with turkey legs.
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- 2 (1.5-pound) turkey drumsticks
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 red onion, quartered
- 1 1/2 cup dry red wine
- 4 cups low-sodium turkey or chicken broth
- 2 bay leaves
- 1/4 cup cornstarch