Steps
- Prepare your grill with Bear Mountain BBQ Chef’s Choice Pellets. Set the grill temperature to 350°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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