A flavorful and hearty dish featuring turkey legs braised in a rich red wine sauce infused with aromatic herbs.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and saves time.
In a shallow bowl, combine the flour, salt, and black pepper.
Mix thoroughly to evenly distribute the seasoning.
Coat the turkey legs in the flour mixture, shaking off any excess.
Ensure an even coating for a consistent crust.
Heat the olive oil in a frying pan over medium heat. Brown the turkey legs on all sides, then transfer them to a baking dish.
Browning adds a rich flavor to the dish.
In the same pan, sauté the onions and garlic until softened.
Stir frequently to prevent burning.
Deglaze the pan with red wine, scraping up any browned bits. Add the chicken broth, thyme, rosemary, and bay leaf.
The browned bits add depth to the sauce.
Pour the liquid over the turkey legs in the baking dish. Cover and bake for 2 to 2.5 hours, or until the turkey is tender.
Check occasionally to ensure the liquid doesn't evaporate completely.
Remove the turkey legs from the dish and arrange them on a serving platter.
Keep the turkey warm while preparing the sauce.
Strain the braising liquid into a saucepan. Whisk in a slurry made from the reserved flour mixture and water. Cook until thickened.
Adjust the consistency by adding more water if needed.
Serve the turkey legs with the sauce drizzled over them, and enjoy!
Garnish with fresh herbs for a touch of color.
