Tarragon-Braised Turkey Legs
This recipe with local flavours is perfect for celebrating the holiday season. The meat, cooked slowly, absorbs the taste of garlic broth and white wine, as well as cream and aromatic herbs like tarragon. This dish is a great way to reinvent the usual turkey to bring warmth and comfort to the holiday table.
Ingredients
- 4 whole turkey legs, legs and thighs separated
- 3 tbsp butter
- 3 shallots, chopped
- 8 garlic cloves, chopped
- 1/2 cup (125 ml) white wine
- 1/4 cup (60 ml) cognac or brandy (optional)
- 1 3/4 cups (430 ml) beef broth
- 2 tbsp cornstarch
- 1/2 cup (125 ml) 35% cream
- 1 tbsp tarragon leaves, finely chopped, plus more for serving
- 8 Nantes carrots, halved lengthwise
- 8 shallots, halved
- 3/4 cup (180 ml) beef broth
- 1 tbsp butter
- 1 1/2 cups (225 g) frozen peas, thawed (optional)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large non-stick skillet over medium-high heat, brown half of the turkey pieces at a time in 1 tbsp of the butter. Set the turkey pieces aside in a large baking dish, skin-side up. Season with salt and pepper.
- In the same skillet, brown the shallots and garlic in the remaining butter. Deglaze with the wine and cognac. Let reduce by half. Add 1 1/2 cups (375 ml) of the broth. Bring to a boil. Pour into the baking dish. Cover with foil without sealing completely. Transfer to the oven and bake for 1 hour 30 minutes.
- Remove the foil and continue to bake for 30 minutes.
- Meanwhile, in a measuring cup or small bowl, combine the cornstarch with the remaining broth until smooth. Add the 35% cream and tarragon.
- Remove the baking dish from the oven. Pour the cream mixture into the baking dish around the turkey pieces. Continue to bake for 15 minutes or until the sauce has thickened slightly. Add more broth to thin out the sauce as needed.
This recipe with local flavours is perfect for celebrating the holiday season. The meat, cooked slowly, absorbs the taste of garlic broth and white wine, as well as cream and aromatic herbs like tarragon. This dish is a great way to reinvent the usual turkey to bring warmth and comfort to the holiday table.