Bräserade Kalkonlår

Ingredients for Braised Turkey Legs

• 2 skin-on turkey drumsticks (about 675g)

• 2 skin-on, bone-in turkey thighs (about 900g )

• Koshersalt, nymalen peppar

• 2 matskedar vegetabilisk olja

• 1 medium onion, chopped

• 2 large leeks, whites and pale greens, chopped

• 6 celery stalks, thinly sliced

• 8 garlic cloves, crushed

• 1 1/2 cups dry white wine

• 4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves

• 4 sprigs thyme

• 2 sprigs sage

• 1450ml low-sodium chicken broth

• 8 small carrots, tops trimmed, carrots halved lengthwise

• 1/4 cup chopped fresh chives

Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15–20 minutes per batch; transfer to a large plate.

Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.

Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes; season with salt and pepper.

Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.

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