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Ingredients
- 1 teaspoon dried thyme
- 2 whole turkey legs (about 31/4 pounds total), cut at joints into drumsticks and thighs, skin removed
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 6 garlic cloves, minced, divided
- 1/2 cup dry red wine
- 1 28-ounce can diced tomatoes in juice
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon grated lemon peel
Details
Servings 6
Preparation time 20mins
Cooking time 330mins
Adapted from epicurious.com
Preparation
Step 1
Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker.
Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves.
Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
Mix parsley, peel, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
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