If you don’t want to prepare a whole turkey this holiday season—or if everyone at the table wants dark meat—try this recipe for turkey legs from Food and Drink. Brown the turkey legs and set aside. Brown shallots, add wine, stock, rosemary, bay leaves and bacon and boil for 10 minutes. Return the turkey legs to the pot, cover and cook in the over for 90 minutes. While the legs are roasting, brown the mushrooms in butter. When the turkey is done, remove it and the shallots to a platter and discard the rosemary, bay leaves and bacon. Add the mushrooms to the pot and simmer for 15 minutes. Return the turkey and shallots to the sauce, sprinkle with parsley and serve. Cook’s note: I used turkey drumsticks instead of both the drumsticks and thighs. I also used sliced bacon instead of a single piece.

Avoiding Additives and Preservatives

Check the ground spices to make sure they don’t contain colour or anti-caking agents. I used a wine from Frogpond Farm that had a sulfite level below 10 parts per million. I used Better Than Bouillon chicken paste for the stock and Free From bacon. Make sure your butter contains only milk or cream, with no colour added.

Smoky red wine-braised turkey legs

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks separated

2 tsp (10 ml) kosher salt

¼ tsp (1.25 ml) freshly ground black pepper

¾ tsp (3.75 ml) ground allspice

1 tbsp (15 ml) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 ml) Pinot Noir

3 cups (750 ml) homemade chicken stock or 30% reduced‑salt chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 ml) butter

8 oz (225 g) small cremini mushrooms, trimmed

¼ cup (60 ml) chopped parsley

Preparation:

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over, working in batches if necessary, about 12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 ½ hours.

Meanwhile, melt butter in a skillet over medium-low heat. Cook mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard rosemary, bay leaves and bacon. Set Dutch oven over medium-low heat, add mushrooms and simmer 15 minutes. Return turkey and shallots to sauce, sprinkle with parsley and serve. Serves 6-8.

From Food and Drink