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Turkey legs, in particular, can really benefit from a good long braise. Braising is a tried-and-true technique that chefs use to make even the toughest cuts of meat succulent and tender. We like ...
Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes. Preheat the oven to 350°.
Plus, breaking down the turkey will allow you to use the leftover bones for stock and gravy. Confit the legs. If you decide to break down the turkey, consider confiting the legs and roasting the ...
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Roasted Potatoes. When it comes to versatile sides, it’s difficult to beat classic roasted potatoes.They complete practically any main they’re served alongside! In this recipe, the humble ...
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Our recipe makes use of both the bones for stock and the meat, which replaces the chicken typical of this hearty dish. The stock alone takes eight hours to make, but you don’t have to watch the pot.
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