You may also like
Categories:
thyme turkey olive oil onions carrots celery garlic dry red wine tomatoes fresh Italian parsley lemon zest
Viewed: 97 - Published at: 3 years agoIngredients
- 1 teaspoon dried thyme
- 2 whole turkey legs, cut at joints into drumsticks and thighs, skin removed (about 3-1/4 pounds total)
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 medium carrots, peeled, chopped
- 2 celery ribs, chopped
- 6 garlic cloves, minced, divided
- 1/2 cup dry red wine
- 1 (28 ounce) can diced tomatoes with juice
- 1/4 cup fresh Italian parsley, finely chopped
- 1 teaspoon lemon zest, grated
Method
- Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; saute 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
- Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
- Makes 6 main-course servings.
- Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.
