Wednesday, April 20, 2016

Smothered Turkey Legs

Smothered Turkey Legs is comfort food that can be enjoyed year round.  In the same vein as smothered chicken and smothered pork chops, turkey legs or thighs are another great choice for this popular soul food dish. As most large pieces of meat, turkey is best cooked in a slow braise that allows for the meat to stay moist while softening it to a fall-off-the-bone texture.

In this recipe I slowly braise the turkey legs in chicken broth spiced with cayenne, smoked paprika, garlic, onions and hot sauce.  Half-way through the braising process buttermilk and agave are added to help thicken and sweeten the sauce. Once done, the legs are given a quick broil to brown the meat and the sauce is reduced to a nice thick gravy.   Simply pour the gravy over the fall-off-the-bone braised turkey and enjoy.

Why Turkey?
Turkey is often neglected as a meat choice outside of the holidays. Yet this not-so popular poultry is a delicious meat source available throughout the year at low cost. Just like chicken, turkey parts are often sold separately as legs, thighs or breasts. Pound for pound turkey is sold at nearly a third of the price of chicken (except during Thanksgiving and Christmas holidays when demand is high). For example the two turkey legs used for this dish only cost me $2.99 (purchased in Feb 2016).  Not a bad deal for a main dish that serves 3 to 4 people.

Servings: 3-4
Prep Time: 10 minutes
Cooking Time: 100 minutes


1 tablespoon butter
1 medium yellow onion diced
3 garlic cloves sliced
2 teaspoons onion powder
1/2 teaspoon Cayenne pepper
1/2 teaspoon smoked paprika
2  turkey legs (or thighs)
4 cups chicken broth

2 teaspoons hot sauce
3/4 Cup Buttermilk
2 Tablespoons Agave

2 Tablespoons All Purpose Flour

Quick 4 minute Video Recipe

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