Turkey drumstick in a frying pan

Turkey legs are an underrated dish. It is often used only for cooking broths, but in vain. In terms of taste characteristics, turkey surpasses the usual chicken, and in the matter of tenderness of meat is not inferior to it at all. Cooking turkey legs is very simple.

We wash the legs with running water, remove ugly skin areas and remnants of feathers, tweezers may be useful for this. Dry the bird with dry towels. Heat olive oil and butter in a deep frying pan. We add them exactly in this order, first olive, then cream, then the second will simply melt, but will not burn. Put the turkey legs in boiling oil, fry on all sides until golden brown. When the meat is fried, we put it on a plate.

Onions, carrots and garlic are cleaned, washed and wiped dry. Onions are cut into thin strips, carrots can also be finely chopped or grated. We wash the celery, dry it and cut it into pieces, up to 3 mm thick, and finely chop the garlic with a knife. We transfer all the chopped vegetables to the pan, stir, trying to separate the burnt pieces of meat with a spatula from the bottom.

Fry the vegetables for 5 minutes and add wine to them, stir, simmer for a couple of minutes and sprinkle with herbs. It can be either dry oregano, basil and rosemary, or fresh, finely chopped. Simmer the mixture with herbs for another minute and return the turkey legs to the pan. Season with salt and pepper to taste, cover with a lid and simmer on the slowest fire for 4-6 hours.

When the turkey is completely ready, you can bring the sauce to readiness and serve it to the table. We transfer the vegetables and turkey to a separate plate, filter the sauce and return it to the pan. Bring the sauce to a boil, dissolve corn starch in water and, stirring constantly, pour it into the pan. Boil for a couple of minutes, add cream (you can replace them with butter), mix and turn off.

Serve the turkey hot with any side dish, sprinkled with sauce and garnished with parsley.

Bon appetit!