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Braised Turkey Legs with Fruit, Olives and Almonds

SERVES 6

ACTIVE 1 HOUR, 20 MIN. TOTAL 15 HOURS, 50 MIN.

Don’t be put off by the timing here. Seasoning the legs and putting them in the fridge uncovered overnight allows them to soak up lots of flavour while air-drying to crisp up the skin, which is key for browning in the pan before braising.

INGREDIENTS

6 fresh turkey legs (about 5 lb.)

¾ tsp. kosher salt

½ tsp. freshly ground black pepper

1 tsp. ground ginger

1 tsp. ground cumin

1 tsp. ground coriander

½ tsp. ground turmeric

1/8 tsp. cayenne pepper

2 Tbsp. olive oil

8 large shallots, peeled and sliced

1 ½ cups chicken broth

1 tsp. Meyer lemon zest

¼ cup fresh Meyer lemon juice

12 pitted prunes, chopped

½ cup halved pitted Castelvetrano olives

4 cups hot cooked couscous

½ cup toasted Marcona almonds, lightly chopped

¼ cup chopped fresh oregano

Lemon wedges

METHOD

1. Season turkey legs with salt, black pepper, and next 5 ingredients. Rub mixture all over turkey legs to coat. Place turkey legs in a single layer on a rack in a jelly-roll pan; chill, uncovered, 12 to 24 hours.
2. Preheat oven to 350°F. Let turkey stand at room temperature 30 minutes. Cook 3 turkey legs in hot oil in Dutch oven over medium-high 10 minutes until well browned on all sides. Remove the turkey legs from the pan and set aside. Repeat with remaining turkey legs.
3. Cook shallots in drippings over medium 5 minutes, stirring constantly, or until tender. Add broth, stirring to loosen any browned bits from bottom of skillet. Stir in Meyer lemon zest and juice. Return turkey legs to the pan, and add the prunes and olives. Place a piece of parchment paper directly on turkey legs, and cover the pot with a tight-fitting lid.
4. Bake in preheated oven until meat pulls away from bone, 1 1/2 to 2 hours. Remove from heat, and let turkey stand in Dutch oven, covered with parchment and lid, at room temperature 30 minutes. Discard parchment paper.
5. Preheat broiler with oven rack 7 inches from heat. Carefully remove turkey legs from Dutch oven and place on a lightly greased rack in a broiler pan.
6. Broil turkey 2 to 3 minutes or until skin is crisp and golden brown. Cover loosely with aluminum foil. Pour liquid from Dutch oven through a strainer into a glass measuring cup; let stand 5 minutes. Skim fat from the surface; discard fat.
7. Serve turkey legs over couscous. Sprinkle with almonds and oregano. Serve with lemon wedges and sauce.

Recipe reprinted with permission from Hachette Book Group.