Braised turkey

An alternative to the big bird — perfect for Thanksgiving, or anytime!

Gently cooking turkey legs in madeira and stock (or even leftover gravy) means they’re super tender and fall off the bone. Wonderful with earthy mushrooms and a rich creamy sauce. You can make this recipe with leftover cooked turkey legs from your Christmas dinner, too – see tips below. Our stuffed turkey legs recipe makes a perfect Christmas main for four.

These Braised Turkey Wings are cooked low and slow in a dutch oven, and served with a pan gravy made from the braising liquid.

Here’s the thing about turkey. If I were making it for my family, this year, I’d go the Gina DePalma route (click that link for her excellent essay on how to keep it simple): a whole roasted bird, some butter, some stuffing, the end. But, as it happens, I’m not cooking for my family this […]

Photo by Michael Piazza / Styled by Catrine Kelty The dark meat of turkey legs and thighs is delicious and becomes silky and luxurious from all the collagen when slow-braised in a heady broth. The recipe below is Mediterranean in style, but as it’s the cooking liquid that will determine the final

Cooking turkey legs via a long, slow braise is an easy way to imbue them with plenty of flavor and leave them extra moist and tender.

Oven-Braised Turkey. Braised turkey promises juicy, rich-tasting meat and sumptuous gravy.

Yes, Thanksgiving can be a one-pot meal.

Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food “Aha!” moment ever.

This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make.

Tender, succulent meat and a delicious, silky sauce that practically makes itself. And you can do most of the work ahead of time.

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

This recipe is by Mark Bittman and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.

Thanksgiving might just be the ultimate potluck. Nearly everyone we know loves this food-centric holiday. Long gone are the days of one person cooking the whole Thanksgiving dinner. These days, man…

This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands.

Roasted chicken has literally never tasted this good. Inspired by my love for Whataburger Honey Butter Chicken Biscuits, this roast chicken is perfectly balanced with the richness from the butter, sweetness from the honey, spiciness from the cayenne, and acidity from the apple cider. The backbone of this dish is the hot honey butter. A […]

This Macedonian recipe pan-fries quail in butter, then simmers and roasts the meat in a rich red wine and onion stock. If you can’t find quail, substitute for poussin or chicken thighs

Gravy Braised Turkey Legs

This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each; they cook more quickly and are more tender than the larger Muscovy duck legs some butchers carry. If small duck legs are unavailable, chicken legs may be substituted. You may be tempted to brown the legs in the Dutch oven rather than the skillet called for in…