Gravy-Braised Turkey Legs With Cipolline Onions
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
50
Sourness
44
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Unsalted Butter1 large
Yellow Onion (chopped)1 tsp
Black Peppercorn1 cup
White Wine (dry)6 cups
Turkey Stock450 g
Cipolline1 large
Egg Yolk (room temperature)2 tbsps
Heavy Cream (room temperature)1 cup
Parsley (chopped fresh)Directions:
1
Generously season turkey all over with salt and pepper
2
Let sit on a large rimmed baking sheet about 1 hour to bring to room temperature
3
Heat oil and butter in a large Dutch oven or other heavy pot over medium
4
Place 1 cup flour on a plate and dredge turkey in flour, coating only the skin (do not shake off excess)
5
Cook, outer side down, until very well browned (do not cook on inner side), 5–8 minutes
6
Transfer to a plate
7
Add yellow onion, leek, celery, garlic, and peppercorns to pot, season with salt, and cook, stirring often and scraping up brown bits from bottom of pot, until vegetables are softened and beginning to brown around the edges, 10–12 minutes
8
Sprinkle in remaining 2 Tbsp
9
Flour; cook, stirring, 2 minutes
10
Add wine, bring to a boil, stirring, and cook until pan is almost dry
11
Add thyme, bay leaves, and 3 cups stock, season with salt, and bring to a simmer
12
Place turkey back in pot, browned side up, and add stock as needed to almost completely cover without submerging browned skin (this will keep it from getting soggy)
13
Bring liquid to a very gentle simmer and cook until turkey is cooked through and an instant-read thermometer inserted near bone of thigh registers 165°F, 35–45 minutes
14
Transfer turkey to plate
15
Add cipolline onions and remaining stock to pot and simmer until tender, 20–25 minutes
16
Using a slotted spoon, transfer onions to plate with turkey
17
Simmer braising liquid until reduced to about 3 cups, 15–20 minutes
18
Beat yolk and cream in a small bowl; stir in 1 Tbsp
19
Braising liquid to warm
20
Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat (if gravy boils after this point, it will curdle)
21
Strain gravy into a large bowl
22
Wipe out pot
23
Return gravy to pot; taste and adjust seasoning with salt and pepper if needed
24
Return turkey, browned side up, and cipolline onions to pot and keep warm over low heat until ready to serve
25
Serve topped with parsley
26
Generously season turkey all over with salt and pepper
27
Let sit on a large rimmed baking sheet about 1 hour to bring to room temperature
28
Heat oil and butter in a large Dutch oven or other heavy pot over medium
29
Place 1 cup flour on a plate and dredge turkey in flour, coating only the skin (do not shake off excess)
30
Cook, outer side down, until very well browned (do not cook on inner side), 5–8 minutes
31
Transfer to a plate
32
Add yellow onion, leek, celery, garlic, and peppercorns to pot, season with salt, and cook, stirring often and scraping up brown bits from bottom of pot, until vegetables are softened and beginning to brown around the edges, 10–12 minutes
33
Sprinkle in remaining 2 Tbsp
34
Flour; cook, stirring, 2 minutes
35
Add wine, bring to a boil, stirring, and cook until pan is almost dry
36
Add thyme, bay leaves, and 3 cups stock, season with salt, and bring to a simmer
37
Place turkey back in pot, browned side up, and add stock as needed to almost completely cover without submerging browned skin (this will keep it from getting soggy)
38
Bring liquid to a very gentle simmer and cook until turkey is cooked through and an instant-read thermometer inserted near bone of thigh registers 165°F, 35–45 minutes
39
Transfer turkey to plate
40
Add cipolline onions and remaining stock to pot and simmer until tender, 20–25 minutes
41
Using a slotted spoon, transfer onions to plate with turkey
42
Simmer braising liquid until reduced to about 3 cups, 15–20 minutes
43
Beat yolk and cream in a small bowl; stir in 1 Tbsp
44
Braising liquid to warm
45
Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat (if gravy boils after this point, it will curdle)
46
Strain gravy into a large bowl
47
Wipe out pot
48
Return gravy to pot; taste and adjust seasoning with salt and pepper if needed
49
Return turkey, browned side up, and cipolline onions to pot and keep warm over low heat until ready to serve
50
Serve topped with parsley
51
Do ahead Legs can be seasoned 1 day ahead
52
Chill uncovered
53
Bring to room temperature before using
54
Legs can be seasoned 1 day ahead
55
Chill uncovered
56
Bring to room temperature before using