IvanEats recipe
Slow-Cooked Smoked Turkey Legs
Cooking for
4
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Ingredients
For the Turkey
For the Boulangère Potatoes
Method
For the Turkey
- Remove the leaves from the sage, rosemary, and thyme. Chop them very finely. Mince the garlic.
- Mix the herbs and garlic with the butter and black pepper.
- Rub the turkey legs with the seasoned butter, then wrap them tightly in parchment paper followed by aluminum foil.
- Place on a rack or in an oven-safe dish and bake at 130°C (130°C) for 2 ½ to 3 ½ hours, depending on how tender you want the meat.
- Serve with the boulangère potatoes and enjoy!
For the Boulangère Potatoes
- Melt the clarified butter or heat the cooking oil in a frying pan. Add the onions, water, and ½ tsp salt. Cover with a lid and cook until the water evaporates and the onions start to soften.
- Cook the onions for 30–40 minutes, stirring occasionally, until deeply golden brown and caramelized.
- Transfer the onions to an oven-safe dish (or use the frying pan if oven-safe).
- Pour some beef stock over the onions and add a layer of potatoes. Season with salt, black pepper, and thyme.
- Drizzle with melted butter and more beef stock. Repeat for three layers in total, finishing with stock and butter on top.
- Cover with a cartouche (a parchment paper circle with a small hole in the center) and place an oven-safe plate on top to press down the potatoes.
- Bake at 130°C (130°C) for 1 hour. Remove the plate and bake for another 30 minutes.
- Remove the cartouche, increase the temperature to 150°C (150°C), and bake for a final 30 minutes.
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