Stock-braised turkey legs from Bon Appétit Magazine, November 2017: The Thanksgiving Issue (page 117)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on November 29, 2017

    Made these for Thanksgiving 2017--I halved the recipe and used only drumsticks rather than full legs. These smelled INCREDIBLE as they braised, and the result was very tasty and moist. I don't really think the pan sauce needed all that butter added--next time I'd just reduce it and serve as-is without adding the extra calories. I'd also squeeze in the sauteed orange juice to the sauce, which I think would add a nice extra jolt of acidity.

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