red wine-braised turkey legs
Serious Eats
A hearty recipe, apt for a cold November night. I would say it was good, not great. One issue is that I am not a big drumstick fan, so I preferred the thigh serving to the drumstick serving. Also, the recipe had a few glitches. For one, it had so much broth that my cast iron skillet was practically overflowing. Next time, I'll start with just two cups of broth and see how that goes. Another thing is that the oven was not seemquite hot enough. Consequently, the sauce did not simmer and reduce as much as it should have in. Having less fluid in the skillet might have helped fix this. That said, if I make this again, I will start with setting the oven to 300 instead of 275. Apart from that, it's a good recipe. The next time I have some spare turkey legs around (unlikely until next November), I'll give it another go. This could also work with chicken legs, though you wouldn't get the same Flintstone experience that you do with turkey legs.