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Braised Turkey Legs in Red Wine and Tomatoes

  • Prep Time: 30 minutes
  • Cooking Time: 1.5 hours
  • Serves 4
Braised Turkey Legs in Red Wine and Tomatoes


  • 4 to 5 bacon slices, chopped
  • 2 turkey legs, cut and separated into drumsticks and thighs
  • ¼ cup flour
  • 1 tablespoon Italian herbs seasoning
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 4 medium carrots, diced (about 2 cups)
  • 1 large yellow onion, diced ( about 1½ cup)
  • 2 cups red wine
  • 2 cups chicken stock
  • 3 Backyard Farms Tomatoes on the Vine, diced
  • ¼ cup parsley, chopped
  • parmesan or pecorino if desired


Preheat oven to 350ºF.

In a dutch oven sauteé bacon until crispy.  Drain the bacon with a slotted spoon, over a paper towel lined plate. Put aside and keep about 2 to 3 tablespoon of bacon fat in the pan. 

In a large bowl mix the Italian herbs with the flour, salt and pepper.  Add the turkey and coat with the flour mixture on all sides and reserve the flour mixture. Sauteé the flour-coated legs in the bacon fat until nicely browned, about 5 to 7 minutes per side.  Transfer the cooked legs to a bowl.

Add the diced carrots and onion to the pan letting the onion sweat and stirring to get all the brown bits released from the bottom of the pan (about 5 minutes).

When the vegetables are soft add the reserved flour mixture to the pan and cook for another 2 minutes, stirring to make sure the vegetables are nicely coated.  Slowly add the wine and stock, whisking to mix the flour in with the liquid without any lumps.  Bring to a simmer.  Add the turkey skin side up along with any cooking juice that collected in the bowl, sprinkle the bacon bits and the diced tomatoes on top and bring back to a simmer. 

Cover and bake in the preheated oven for 1½ hours until the meat comes off the bones.  Check halfway through cooking and turn the legs skin side down in the sauce. 

After 1½ hours, remove the dutch oven and take the legs out of the sauce. When cool enough to handle, take the meat off the bones and break into large pieces and put back in the sauce.  At this point you can reheat in the oven, on top of the stove, or put aside and eat the next day as the flavors will blend overnight. 

When ready to serve, sprinkle with ¼ cup chopped parsley.

Serve on pasta, polenta, mashed potatoes or your favorite grain with parmesan or pecorino.