Stock-Braised Turkey Legs

1. 1

   Place salt and brown sugar in a small bowl and work together with your fingers to incorporate. Place turkey legs on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over both sides of legs. Chill, uncovered, at least 12 hours and up to 2 days.

2. 2

   Preheat oven to 250u00b0F. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook 2 turkey legs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer legs to a large roasting pan. Repeat with remaining 2 Tbsp. oil and 2 turkey legs.

3. 3

   Reduce heat to medium and add garlic and orange, cut side down, and rosemary and chile to skillet and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook until wine is almost completely evaporated, about 2 minutes. Scrape into roasting pan with turkey legs. Pour in stock and cover tightly with 2 layers of foil.

4. 4

   Transfer pan to oven and braise turkey until leg joints wiggle freely and meat is fork-tender, 2 1/2-3 hours.

5. 5

   Place turkey legs, skin side up, on a foil-lined rimmed baking sheet. Transfer garlic, orange, rosemary, and chile to a platter. Start with 2 cups braising liquid to make sauce. If you have more than that, set roasting pan over medium-high heat and bring liquid to a boil. Cook until reduced to 2 cups. Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more.

6. 6

   Heat broiler. Broil turkey legs until skin is browned and crisp, about 2 minutes. Transfer to platter and serve with pan sauce poured over or alongside.

7. 7

   Turkey legs can be braised 3 days ahead. Let cool in braising liquid; cover and chill. Reheat, covered, until heated through before broiling.

* Per serving · 4 servings · Values may vary.