Smoked Bourbon BBQ Meatloaf Recipe

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Smoked and Braised Turkey Legs

Smoked and Braised Turkey Legs

Indulge in the ultimate comfort food: tender, juicy smoked turkey legs, slow cooked to
perfection in a rich, savory red wine braising liquid. Bear Mountain ambassador Merry Graham definitely knows holiday comfort food!

Prep

10 Minutes

Cook time

2 Hour and 45 Minutes

Serves

6

Steps

  1. Prepare your grill with Bear Mountain BBQ Chef’s Choice Pellets. Set the grill temperature to 350°F.
  2. Season your turkey legs generously with salt on both sides. Heat oil and butter in a large, grill safe pan. Add the turkey legs and sear, without moving, until golden brown, about 9 minutes per side. Remove the seared turkey legs and place on a plate. 
  3. In the same pan, add the onion, carrots and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic, rosemary and thyme. Cook for an additional 3 minutes. 
  4. Pour in the red wine, poultry seasoning and onion powder. Bring to a boil. Add the chicken broth and simmer for 5 minutes, or until reduced slightly. Season to taste. 
  5. Reduce your grill temperature to 275°F. Arrange the seared turkey legs in the pan with the vegetables and braising liquid. Cover the pan tightly and cook for 1 ½ hours, or until the internal temperature reaches at least 190°F. 
  6. Strain the braising liquid into a large bowl or saucepan, discarding the solids. In a large skillet, melt butter over medium-high heat. Whisk in flour until smooth, about 2 minutes. Gradually whisk in the warm braising liquid, whisking constantly to prevent lumps. Bring the gravy to a boil, then reduce the heat and simmer until thickened. Season with salt and pepper to taste. 
  7. Shred the turkey meat from the bones and stir into the gravy. Serve smoked and braised turkey with mashed potatoes, rice or noodles. Top with fresh herbs and enjoy! 

Ingredients:

  • 6 turkey legs
  • 2 tbsp avocado or canola oil
  • 2 tbsp unsalted butter
  • 2 cups yellow or white onion – chopped
  • 1 cup carrots – chopped
  • 1 cup celery - chopped
  • 1 tbsp garlic – chopped
  • ½ tbsp fresh rosemary – chopped
  • ½ tbsp fresh thyme – chopped
  • 2 cups dry red wine
  • 4 cups homemade or store-bought chicken broth
  • 1 tsp poultry seasoning
  • ½ tsp onion powder
  • Kosher salt – to taste
  • For the gravy – 2 tbsp butter, 2 tbsp all-purpose flour
  • Bear Mountain Chef's Choice Pellets