Why do we only think to serve turkey a couple of times a year? Let’s chock it up to another one of life’s little mysteries. It’s a delicious alternative to everyone’s poultry of choice – Mr. Chicken! And without a doubt – braising is the way to go! And the best part of a slow braise is you have gravy makins’ to rival any roast, any time, anywhere! Strain the liquid, remove the fat, reduce, thicken and serve – that’ll be our little gravy making secret – braising liquids beat roasty bits every single time!
If you want your legs to fall off the bone into succulent pieces of perfection – then set your legs up for success – a quick sear over highish heat followed by a slow simmer in your liquid of choice. Could be wine, broth, beer, cider, tomato juice … just add enough liquid to submerge the meat halfway, cover the pot and into the oven – let the braising begin! Anywhere from 2 to 3 hours later – and you’ve just channeled your inner braisin’ cowgirl (or boy)!