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Braised Turkey Drumsticks with Wine Sauce

A wonderful main course of braised turkey in sauce! Turkey legs done a new way — a great option for this lean, healthy bird beyond the usual whole roast. The tender meat soaks up an elegant sauce, and the dish pairs perfectly with any side, including grains.

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Turkey drumstick in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 10 g
Fats 39 % 9 g
Carbohydrates 17 % 4 g
140 kcal
GI: 100 / 0 / 0
  • Turkey legs are underrated. Too often they end up only in the stockpot, which is a shame. Turkey has more flavor than everyday chicken and is every bit as tender. And they're very easy to cook. Rinse the drumsticks under running water, trim off any rough patches of skin and leftover feathers (tweezers help here), and pat them dry with paper towels. In a deep skillet, heat the olive oil and butter — add them in that order, olive oil first, then butter, so the butter melts without burning. Lay the drumsticks in the hot fat and sear on all sides until golden brown, then transfer them to a plate. Peel, wash, and pat dry the onion, carrots, and garlic. Cut the onion into thin strips; finely chop or grate the carrots. Wash and dry the celery and slice it about 1/8 inch (3 mm) thick, and finely mince the garlic. Add all the chopped vegetables to the skillet, stirring and scraping up the browned bits from the bottom with a spatula. Cook the vegetables about 5 minutes, then pour in the wine, stir, let it reduce for a couple of minutes, and sprinkle in the herbs — dried oregano, basil, and rosemary, or fresh finely chopped. Simmer with the herbs another minute, then return the drumsticks to the skillet. Season with salt and pepper to taste, cover, and braise over the lowest heat for 4–6 hours. Once the turkey is fully tender, finish the sauce and serve. Move the vegetables and turkey to a serving plate, strain the sauce, and return it to the skillet. Bring it to a boil, dissolve the cornstarch in the water, and stir it in, mixing constantly. Reduce for a couple of minutes, add the cream (or butter), stir, and turn off the heat. Serve the turkey hot with any side dish, spooned with sauce and garnished with parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream, 20% fat - 300  kcal/100g
  • Cream, 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Dried oregano - 306  kcal/100g
  • Oregano - 306  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Rosemary - 131  kcal/100g
  • Celery - 12  kcal/100g
  • Celery root - 32  kcal/100g
  • White wine - 78  kcal/100g
  • Butter, 82% - 734  kcal/100g
  • Unsalted butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cornstarch - 329  kcal/100g
  • Turkey drumstick - 142  kcal/100g

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