There are only a few camps when it comes to turkey. You are either in the dark meat camp or the white meat camp; there doesn’t seem to be a lot of people making their living in the middle.

It works out well in our home because we have a lot of set camps here — until we started braising the dark meat from our turkeys.

Braising the legs, in particular, turns them into the most moist, fall-apart turkey legs you have ever had in your life. It only takes a few extra minutes after you pull the turkey out to enjoy it this way, so give it a shot this year.

After you are finished cooking your turkey, take the legs, thighs and wings and braise them. Super simple.

Maybe try it with some savory bacon and mushroom stuffing and up your Thanksgiving day game!


3 cups chicken stock

1 cup red wine

* You can add whatever your want to your stock for whatever flavors you want to add. I like to keep it simple since most of the flavor has made its way into the meat from cooking it.


1. Set your oven to 375 degrees
2. In a dutch oven, combine your turkey legs, wings, chicken stock and red wine.
3. Cover and cook for 30 minutes or until fall apart tender.
4. Enjoy!

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