Braised Tomato Sage Turkey Legs
DAIRY
FREE
NUT
FREE
PALEO
DIET
Turkey often connotes holiday celebrations, but it can provide great gut support any time of the year. Juicy, moist turkey meat in a rich, deep tomato sauce bursting with earthy, fresh sage provides comfort in every bite.
| Prep Time 20 minutes |
Cook Time 1 hour, 15 minutes |
Makes 2 turkey legs |
Serving Size ½ turkey leg |
INGREDIENTS
2 turkey legs
(about 5 lb.; 2.25kg)
½ tsp. sea salt
1 medium yellow onion, chopped
4 cloves garlic, chopped
2 medium carrots, peeled and rough chopped
2 medium stalks celery, rough chopped
4 sprigs thyme
6 sprigs sage
2 bay leaves
3 cups homemade chicken stock
2 cups tomato purée
METHOD
1 Preheat the oven to 325°F (170°C). Place turkey legs in a large skillet, and sprinkle with sea salt.
2 Add yellow onion, garlic, carrots, celery, thyme, sage, bay leaves, chicken stock, and tomato purée.
3 Cover, and cook on the middle oven rack for 1 hour, 15 minutes or until turkey legs are cooked through and reach an internal temperature of 165°F (75°C).
4 Remove bay leaves, and allow turkey to rest for 10 minutes before serving.
Q&A
Can I make stock from the leftover turkey bones?
Yes you can! Follow the same steps and ingredients in the Chicken Stock recipe, but reduce to 3 quarts (3l) water. (Makes 8 cups turkey stock.)
Braised Tomato Sage Turkey Legs