Smoky Red Wine - Braised Turkey Legs

Smoky Red Wine–Braised Turkey Legs

Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favorite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL (18 oz. each) cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks   separated

2 tsp (10 mL) Diamond Crystal kosher salt

1/4 tsp (1 mL) freshly ground black pepper

3/4 tsp (4 mL) ground allspice

1 tbsp (15 mL) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 mL) Pinot Noir

3 cups (750 mL) homemade chicken stock or 30% reduced‑salt 

   chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 mL) butter

8 oz (225 g) small cremini mushrooms, trimmed

1/4 cup (60 mL) chopped parsley

Directions: 

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over,  working in batches if necessary, about  12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 1/2                                              hours

Meanwhile, melt butter in a skillet over medium-low heat. Cook                                 mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard                           rosemary, bay leaves and bacon.   Set Dutch oven over medium-low                                       heat, add mushrooms and simmer 15 minutes. 

Return turkey and shallots to sauce, sprinkle with parsley and serve.                     Serves 6 to 8