Archive for the ‘Gourmet Specialty Product’ Category
When it comes to holiday cooking, I’m always trying to learn and improve my methods; nothing less than the best for my family! I’ve recently experimented with the tasty braising method. Braising turkey really brings out the flavor, especially the dark meet. Check out this braising method to bring out the rich flavor of your turkey dishes.
Prepare Braised Turkey Legs with Pan Gravy: Stage either a extra-large deep skillet or braising pan off to the side. Heat oven to 400 degrees F. Debone turkey legs. Place leg bones, along with reserved neck, wings, and backbone in 15×10x1-inch baking pan. Roast uncovered, about 45 minutes, until browned.Meanwhile, remove and chop leaves from thyme. Season the inside of deboned legs with thyme, salt, and pepper. Roll and tie legs. Tie with kitchen string, beginning at each end. Continue for a total of 6 to 8 ties per leg. Season rolled legs with salt and pepper.
Heat an oven-going extra-large deep skillet or braising pan over medium-high heat. Add oil. Carefully add turkey legs. Cook, turning as needed, until browned on all sides. Remove legs from pan. Drain fat, reserving 1 tablespoon in pan.Add onions, celery, and carrots to pan. Cook, stirring occasionally, over medium heat for 5 minute. Carefully add wine to pan; stir to scrape up browned bits. Add chicken stock, bay leaves, peppercorns, and water. Remove bones from oven and carefully add to pan. Reduce oven temperature to 350 degrees F. Add browned legs to pan.Cover and roast until tender, about 2-1/2 hours. Cool. Remove legs; strain braising liquid (reserve for Pan Gravy, below). Remove strings from turkey legs; slice. Place slices in casserole dish with 1 cup reserved braising liquid. Cover and refrigerate overnight.