Ingredients
- 4 turkey legs
- Olive oil (80/20 blend)
- Butter or ghee
- Salt and pepper
For Braise:
- 1 head garlic, halved
- Handful of thyme
- 3 sprigs rosemary
- Zest and juice of 1 orange
- 1 cup chicken stock
- 1 can Wild Sol Mild Salsa
- 2 tbsp mezcal
For Garnish:
- Cilantro stems, diced
- ¼ cup roasted peanuts, finely chopped
- Zest and juice of 1 lime
Instructions
- Preheat oven to 300°F. Season turkey legs with salt and pepper.
- Heat a heavy-bottomed roasting pan over medium-high. Add olive oil and butter; once butter foams, brown turkey legs on all sides (10-15 minutes). Remove legs and set aside.
- Deglaze the pan with mezcal (optional: carefully ignite to burn off alcohol). Add orange juice, chicken stock, salsa, garlic, and herbs. Simmer until reduced by half.
- Return turkey legs to the pan, ensuring they’re partially submerged. Cover with parchment and tightly seal with foil.
- Braise in the oven for 1.5 hours or until meat is fork-tender. Check every 15-20 minutes if needed.
- Remove legs and strain the braising liquid. Reduce strained liquid in a saucepan by ¾ over high heat. Whisk in butter until smooth.
- Optional: Broil legs for 2-3 minutes to crisp the skin. Serve with reduced sauce and garnish with cilantro, peanuts, and lime zest/juice.
