If you’re planning to have a small Thanksgiving or just want an alternative to a whole turkey, these Apple Cider Braised Turkey Legs will be the perfect main course.
Sweet & Savory
The base of this recipe starts off with a good old fashioned mirepoix. Carrots, celery and onion always make sauces and braises delicious.
This particular braise has an interesting combination of sweet and salty components. The carrots, onion and apple cider all provide sweetness, while the pancetta lends a salty, savory richness to the dish.
Bacon would work great here too. The apple cider also adds an acidic component and acts in the way wine would to lift and brighten this dish.
The herbs and spices I chose work very well with these sweet and savory flavors. A bay leaf, some cloves, and a couple sprigs of fresh thyme add wonderful flavor notes to this braise.
It’s all about that brown.
In this braised turkey legs dish and in any braise, it’s vitally important to brown the meat thoroughly. The caramelization of the meat adds so much flavor.
Scrape up that fond and reap the benefits. Same goes for the pancetta in this recipe. You have to be patient and allow the fat to render, and the meat to brown. You just can’t rush this process.
Foolproof & Flexible
Another thing I love about this dish, is that it’s pretty difficult to screw up. I mean it’s nearly impossible to overcook the turkey here! It’ll stay nice and moist in the braise, and there’s really no guess work involved.
It’s also great because it’s really easy to adjust the servings. In my opinion, one 1lb turkey leg is enough to feed 2 people. If you prefer to be more generous, maybe 2 turkey legs per three people. If you have 6-8 people around your Thanksgiving table, you can simply double this recipe.
The pot you use may require more or less liquid, but you don’t need an exact measurement for everything. As long as you understand the ratios and can eyeball ⅔ of the way up the turkey for the liquids, you’re in business.
Oh yeah. We made jus.
Jus might sound like an intimidating word, but it doesn’t have to be. It’s just a thin gravy made from meat juices. That’s literally what the dictionary says.
It’s pretty awesome that the sauce is simply made by straining and reducing the braising liquid. This method works with basically any braise. It’s an easy technique you can apply to so many different dishes, so it’s worth getting comfortable with.
Hope you enjoy this recipe and have a happy turkey day!
Looking for more Thanksgiving recipes?
- Sweet Potato Casserole with Marshmallows and Brown Butter Pecan Topping
- Brussels Sprouts with Pancetta
- Classic Sausage Chestnut Stuffing
- Garlic Mashed Potatoes
- Pumpkin Meringue Pie
- Mini Pumpkin Cheesecakes with Whipped Sour Cream
- Rosemary Garlic Potatoes
- Kale and Apple Salad with Blue Cheese and Maple Glazed Walnuts
- Pear and Pomegranate Salad with Goat Cheese and Pistachios
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PrintApple Cider Braised Turkey Legs
- Total Time: 2 hours
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
If you’re planning to have a small Thanksgiving or just want an alternative to a whole turkey, these Apple Cider Braised Turkey Legs will be the perfect main course.
Ingredients
- 1 tbsp vegetable oil
- 2 turkey drumsticks (~2lbs)
- 4 oz pancetta or slab bacon, cut into ½ inch cubes
- 2 medium carrots, cut into ½ inch pieces
- 1 large rib celery, cut into ½ inch pieces
- 1 medium onion, cut into ½ inch pieces
- 2 cloves garlic, minced
- 2 cups apple cider
- 1–1 ½ cups turkey stock
- 1 bay leaf
- 2 whole cloves
- 2 sprigs of thyme
- Kosher salt and fresh cracked pepper
Instructions
- Heat oven: Preheat oven to 325°F.
- Brown turkey: Heat a Dutch oven or wide, heavy bottomed pot over medium to medium-high heat. Pat turkey dry and season liberally with salt and pepper. Add oil to pot, followed by turkey. Cook for about 8-10 minutes on first side or until well-browned. Turn and cook an additional 10-15 minutes or until well-browned on all sides. Remove from pan.
- Crisp pancetta: Reduce heat to medium-low and add pancetta to pan. Cook for a total of 10-15 minutes, adjusting heat as needed, or until fat is rendered and pancetta is crispy. Remove pancetta from pan using a slotted spoon. Reserve fat in pan.
- Cook mirepoix: Add carrots, celery and onion to pan. Season with salt. Cook over medium heat, stirring as needed, for about 10 minutes or until vegetables are cooked down and softened. Add garlic and cook about 30 seconds, making sure to avoid browning.
- Braise: Add turkey and pancetta back to pan. Pour in cider and enough stock to go ⅔ of the way up the turkey. Add in bay leaf, cloves and thyme. Cover with lid or foil, and transfer to oven. Cook for 45 minutes, uncover and cook another 15-20 minutes or until the thickest part of the turkey registers 160°F.
- Cook down jus: Transfer turkey legs to a plate and cover with foil to keep warm. Strain braising liquid. Do not discard vegetables and pancetta. I like to serve this on the side. Spoon off fat from top of liquid. Return strained braising liquid to pot and bring to a boil. Cook down until thickened and reduced to about 2 cups. Adjust seasoning if needed.
- Serve: Serve turkey legs with apple cider jus and vegetable mixture, if desired. I also suggest some mashed potatoes. Enjoy.
Notes
This recipe is adapted from Food & Wine Magazine.
If you’re doubling this recipe, you may not need to double the liquids. Keep all the ratios the same and eyeball enough liquid to go about ⅔ up the way of the turkey.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main
- Method: Braise
- Cuisine: American
Nutrition
- Serving Size: ½ of leg + gravy + pancetta/veg mix
- Calories: 500
- Sugar: 10g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 46g
Scott McAra says
Simple and easy. Just how I love to braise. The house must smell amazing too. I think I’ll do two legs in my oval cast iron enamel at 270 for three hours. Strain it. Cool the meat and separate it. Reduce the jus and serve it on top of mashed potatoes or a bowl of fusilli pasta.
Sabrina Russo says
That sounds perfect 🙂
romain says
I love a good jus! I love a good braise. And I love turkey so this is perfect for me. Do you think this would work with thighs?
sabrinarusso136@gmail.com says
I think it would be great with the thighs, too!