Braised Turkey Legs With Roasted Garlic Gravy

  

These ultra-moist turkey pieces become fall-off-the-bone tender after slow cooking in the oven, and the real maple syrup adds a slight sweetness to complement the rich dark meat. This braised turkey recipe is a great alternative to roasting an entire bird, especially if you're only serving a small group.

 

5 sprigs fresh thyme sprigs

3 Tbsp. Salt (or 1 1/2 Tbsp.

3 Tbsp. light brown sugar

2 tsp. black pepper

5 turkey legs

4 Tbsp. vegetable oil

2 red onions

2 heads garlic

3 cups water

4 Tbsp. white wine vinegar

4 Tbsp. unsalted butter

5 Tbsp. all-purpose flour

 

To brine the turkey, remove the leaves from the thyme sprigs and coarsely chop them. Combine salt, brown sugar, pepper, and thyme in a small bowl with your fingers. Place the turkey legs on a sheet pan and pat dry with paper towels. Apply the salt mixture to the legs. Refrigerate the turkey for at least 4 hours and up to 24 hours, uncovered. Remove the legs from the refrigerator and pat dry when ready to cook.

 

Preheat the oven to 300 degrees Fahrenheit.

In a large, deep frying pan over medium-high heat, heat 2 tablespoons of oil. Sear 2 turkey legs, skin-side down, for 4-6 minutes, or until the skin is deeply golden and easily releases from the pan. Place the turkey in a large roasting pan or two (9x13-inch) baking dishes, skin side up. Repeat searing with remaining turkey legs in two batches, adding another Tbsp. oil if the pan appears dry, and nestling each seared leg into the roasting pan. (If using separate drumsticks and thighs, sear all three drumsticks together, turning every 2 minutes, and thighs together or individually, depending on size). Save the fat from the frying pan.