Caribbean-style Braised Turkey Legs Recipe

Name: Caribbean-style Braised Turkey Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 pounds turkey legs, cut crosswise by your butcher osso bucco-style (about 4 to 6 legs); 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 cup small dice onion; 1/2 cup small dice carrot; 1/2 cup small dice celery; 1/4 cup small dice leeks; 1 tablespoon minced garlic; 1 tablespoon minced green onion, white part only; 2 teaspoons minced ginger; 2 tablespoons tomato paste; 2 1/2 tablespoons all-purpose flour; 2 (12-ounce) bottles Guinness beer; 1 1/2 cups veal stock or low sodium canned beef broth; 1/2 teaspoon ground allspice; 1 tablespoon chopped fresh parsley leaves

Servings: persons

1/4 cup olive oil
2 pounds turkey legs, cut crosswise by your butcher osso bucco-style (about 4 to 6 legs)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small dice onion
1/2 cup small dice carrot
1/2 cup small dice celery
1/4 cup small dice leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
2 (12-ounce) bottles Guinness beer
1 1/2 cups veal stock or low sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves

1
Add the olive oil to a large Dutch oven and heat over medium heat until hot.
2
Season the turkey with the salt and pepper.
3
Add half of the turkey legs to the pan and cook until well browned on both sides, about 3 to 4 minutes per side.
4
Set the seared turkey legs on a platter once browned and repeat with the remaining turkey legs.
5
Once all the turkey legs are browned, add the onions, carrots and celery to the pan.
6
Saute the vegetables until softened, about 3 to 4 minutes.
7
Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often.
8
Add the tomato paste and stir well to incorporate.
9
Sprinkle the flour over the vegetables and stir to combine.
10
Cook, stirring for 3 minutes.
11
Add the Guinness to the Dutch oven and increase the heat to medium-high.
12
Bring the Guinness to a boil and cook for 5 minutes.
13
Add the stock and allspice, stir, and return the turkey legs to the pan.
14
Return the pan to a boil and reduce to a simmer.
15
Cover and continue to cook the turkey legs until tender, about 2 to 2 1/2 hours.
16
Remove the lid, and stir the chopped parsley into the pan.
17
Serve immediately over steamed white rice.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup olive oil, 2 pounds turkey legs, cut crosswise by your butcher osso bucco-style (about 4 to 6 legs), 2 teaspoons salt, 1 teaspoon freshly ground black pepper, and more.

Yes, Caribbean-style Braised Turkey Legs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean-style Braised Turkey Legs

How did you like this recipe?

Frequently Asked Questions