Braised Turkey Legs And Thighs

Cover and cook 15.

Braised turkey legs and thighs. Cook until skin is golden and crisp about 8 minutes. Preheat oven to 275F 135C. Cook until shallots soften about 5 minutes.

2 tablespoons vegetable oil. Transfer to a plate. We start by patting dry the turkey skin sprinkling with salt and pepper and dredging in flour photo 1.

Of the oil over medium-high heat. Brown turkey legs and thighs cooking for 3 to 5 minutes per side until skin is crisp and golden brown. Cook for 4-5 minutes until the skin is nicely browned.

Heat oil in a large straight-sided sauté pan over high heat until shimmering. Whisk 3 tablespoons flour and the water until well blended. Add turkey legs skin side down.

Transfer turkey to a plate and add shallots to pot. Add the soy sauce juice sherry and seasoned rice wine vinegar to the pan. In a large 7- to 8-quart Dutch oven or other heavy-duty pot heat 2 Tbs.

Sear each side until deeply browned 4 to 5 minutes per side. Preheat the oven to 350. Unlike the dark meat on a traditional roasted turkey you dont need to saw at this stuff.