Turkey Leg Pot Roast is a hearty and flavorful dish that combines the rich taste of slow-cooked turkey legs with tender vegetables and savory broth. This dish is perfect for a comforting family dinner, offering a delicious alternative to traditional beef pot roast. The long, slow cooking process allows the turkey to become incredibly tender, with the vegetables soaking up all the savory juices. Serve this dish with mashed potatoes, rice, or crusty bread to soak up the flavorful broth.
Ingredients:
- 2 large turkey legs (drumsticks and thighs attached, if possible)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into large chunks
- 3 celery stalks, cut into large chunks
- 4 medium potatoes, peeled and quartered
- 2 cups chicken or turkey broth
- 1/2 cup white wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 300°F (150°C).
- Season and Brown the Turkey Legs:
- Pat the turkey legs dry with paper towels and season them generously with salt and freshly ground black pepper.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the turkey legs and brown them on all sides, about 4-5 minutes per side. Remove the turkey legs from the pot and set them aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
- Add the Vegetables and Liquid:
- Add the carrots, celery, and potatoes to the pot, stirring to combine with the onions and garlic. Stir in the tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce.
- Pour in the chicken or turkey broth and white wine (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Roast the Turkey Legs:
- Return the browned turkey legs to the pot, nestling them among the vegetables. Cover the pot with a lid and transfer it to the preheated oven.
- Roast the turkey legs for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone, and the vegetables are cooked through.
- Finish and Serve:
- Remove the pot from the oven and discard the bay leaves. If desired, skim any excess fat from the surface of the broth.
- Transfer the turkey legs and vegetables to a serving platter. Spoon some of the cooking liquid over the top, and garnish with chopped fresh parsley.
Serve this Turkey Leg Pot Roast with the remaining broth on the side, along with your favorite side dishes like mashed potatoes, rice, or crusty bread to soak up the delicious gravy. Enjoy this comforting and hearty meal that’s perfect for a cozy dinner!
