Ingredients
Turkey Legs
- 2 Turkey Legs/Drumsticks
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 0.5 cup All-Purpose, Unbleached Flour
Gravy
- 2 Tablespoons Olive Oil
- 2 Tablespoons Organic Unsalted Butter
- 2 Tablespoons All-Purpose, Unbleached Flour
- 1 large (white and pale-green parts only) Leek
- 2 stalks Celery
- 4, finely chopped Garlic Cloves
- 1 teaspoon, whole Black Peppercorns
- 1 cup Dry White Wine
- 1 Tablespoon Thyme (dried or fresh)
- 2 dried Bay Leaves
- 5 cups Low Sodium Turkey or Chicken Stock
- 12 Pearl Onions
Optional (but recommended)
- 2 Tablespoons Heavy Cream
- 0.25 cup, chopped Parsley
- 0.25 cup Dried Cranberries/Cranberry Sauce
Directions
I love Thanksgiving and Christmas.
Yes, being with friends and family is great but let’s great real – it’s all about the food!
Pretty, special, elaborate holiday dishes!
But if you are just having a small gathering or simply don’t feel like making that whole dang bird, you have other options!
Try this Turkey Legs dish with the best gravy ever and cute pearl onions!
Steps
1 Done | Prep The Turkey Legs ( 1 Hour Ahead)Using a paper towel pat the turkey legs dry and place on a large plate. Generously season the turkey legs on both sides with salt and pepper. Allow the turkey legs to come to room temperature, about 1 hour. About 30 minutes later, prepare all of your vegetables and other ingredients. |
2 Done | Brown the Turkey LegsFirst, dredge your turkey legs. Mix the flour, salt and pepper and pour it onto a large plate. Dredge the turkey legs with the seasoned flour on both sides, do not shake off excess. Heat a large pot with high sides on medium heat and add 2 tablespoons of olive oil and 2 tablespoons butter. Once the oil and butter is hot, brown the turkey legs for about 5–8 minutes on each side on medium-high heat. Once the legs are browned but not fully cooked yet, transfer to a clean plate. |
3 Done | Saute The VegetablesTo your pot, add a bit more olive oil, the chopped onion, leek, celery, garlic, and peppercorns. Next, season with salt and cook, stirring often and scraping up brown bits from bottom of pot. Cook until vegetables are softened and begin to brown around the edges, 10–12 minutes. |
4 Done | Start The GravySprinkle in the remaining 2 tbsp of flour and cook, stirring for about a minute. Next, add the wine ad bring to a boil, stirring, and cook until almost all of the liquid has evaporated. Add thyme, bay leaves, and 2 cups of turkey stock. If you are using low sodium stock, season with about 1 tsp salt and bring to a simmer. |
5 Done | Add the Turkey LegsPlace turkey legs back in pot and add a bit more stock just until the liquid comes up about half way of the turkey legs. Bring the pit to a very gentle simmer and cook until turkey is cooked through and an instant-read thermometer inserted near bone of thigh registers 165°. This will take about 35–45 minutes. |
6 Done | Finish the GravyTransfer the turkey legs to another clean plate. Wash your plate well or us a new one to avoid contamination. Add the peeled pearl onions to the pot and simmer until tender, about 20 minutes. To finish the gravy, you can add about 1 tbsp of heavy cream and stir to combine. This step is optional (but it's Thanksgiving, right?!) Lastly, get a spoon, taste and adjust seasoning with salt and pepper if needed. |
7 Done | Finish The DishYou can add the turley legs back to the pot and keep on the lowest heat until ready to serve. To serve, add the gravy and pearl onions to a large serving platter. Top with the turkey legs and add some dried cranberries (or cranberry sauce) and parsley. Happy Holidays! |
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Love Your Turkey Legs dish with the best gravy ever and cute pearl onions! So yummy and juicy !