Braised Turkey Legs

Everybody loves turkey breast for their turkey sandwiches but the more flavorful meat comes from the dark meat found in turkey thighs and legs. These, by the way, are much less expensive than the breasts. Mom and dad have a great way of preparing braised turkey legs, perfect for a cold winter day.

Braised Turkey Legs Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours
  • Yield: Serves 6-8.


  • 2 turkey legs and 2 thighs, about 4 lbs
  • Olive oil
  • 1 cup finely chopped yellow onion
  • 1 cup of finely chopped celery
  • Salt, pepper, and cayenne
  • Water or other braising liquid (dry wine or stock)
  • Corn starch
  • Parsley, chopped, about 1/4 cup

Optional winter vegetables such as:

  • Potatoes, peeled and quartered
  • Carrots, chopped
  • Turnips, quartered
  • Rutabagas, quartered
  • Parsnips, chopped


1 Sprinkle turkey thighs and legs with salt and pepper. Brown the turkey thighs and legs on medium high heat in a little bit of olive oil in a large sauté pan with high sides. Add chopped onion and celery to form a nest under the turkey pieces. Sauté an additional 5 minutes.

2 Add enough braising liquid - either water, stock, wine, or a combination - so that the liquid covers the bottom inch of the pan, about 1 cup. Bring to a simmer. Lower heat and simmer covered for an hour and a half, or until the turkey is so well cooked and tender that the meat easily falls off of the bones. Remove the turkey meat from the pan and remove the bones, taking special care to remove the many small narrow bones of the legs. Remove the skin.

Optional: At this point you can use the liquid remaining in the sauté pan to cook the potatoes, carrots and turnips. Add the vegetables to the pan and sprinkle with a little salt and pepper. Cook covered until they are done, about 20 minutes. Remove from pan so you can reduce the remaining liquid without overcooking the vegetables.

3 Reduce the liquid remaining in the pan to intensify some of the meat juices for added flavor. Take a teaspoon of cornstarch and dissolve in a 1/2 cup of water. Add cornstarch mixture a little at a time to sauce, adding more liquid, until the sauce achieves the desired body. Adjust seasoning. Add salt and pepper if needed, add a little cayenne or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add parsley.

4 Add the turkey meat back in the pan with the sauce. Serve immediately over rice or bread or with the vegetables if you have chose to make them.

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Showing 4 of 11 Comments

  • Lacoste

    This is a fantastic recipe! I love this recipe so much that I am making it again and it has only been 1 month since Canadian Thanksgiving!!!! I wouldn’t change a thing.

  • Jennifer K.

    A friend had given me a few turkey legs and I had no ideas how to make them other than roasting them in the oven. I was very happy to have found this recipe. The recipe is easy to make and it tasted great! As for vegetables, I used onions, celery and carrots. Sauteed them altogether and braised with the turkey legs. I think next time I will take off the skin when I brown the legs as the sauce was a bit oily for me (but so full of flavor). I served this over basmati rice (added some chopped parseley). We gobbled up the whole dish for lunch and dinner. I was sad when there was nothing left! Yum!!

  • Kelly Vandenburg

    My Dad always made a similar recipie, very few ingredients, lots of dehydrated onion… We didn’t realize in those days, it was such a cheap meal about 2-3 bucks for the whole family. It’s a guilty pleasure from my childhood, we’re having it tonight! My Dad always put the rice right in after the braising period, even with no added oil after initial braising, it came out very rich and yummy.

  • Hani

    YUMMY! Delicious… woooooooww

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