Ingredients
- 3 turkey drumsticks
- kosher salt to taste
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 3 sprigs rosemary
- 4 sprigs thyme
- ½ cup (120 ml) orange juice
- 1 cup (240 ml) chicken broth
- 2 tablespoons apple cider vinegar
- ¼ cup (60 ml) soy sauce
- 2 tablespoons brown sugar
- 1 cinnamon stick
Instructions
- Generously season the turkey legs with salt and pepper.
- Heat the vegetable oil in a large skillet with deep sides over medium-high heat. Sear the turkey legs until brown on both sides (about five minutes per side) and set aside.
- Reduce heat to medium and add the onions and carrots to the pan. Cook for five minutes.
- Add the garlic, rosemary and thyme to the pan. Cook an additional minute.
- Pour in the orange juice and scrape up any brown bits stuck on the bottom of the pan.
- Return the turkey legs to the pan.
- In a small bowl, mix together the chicken broth, apple cider vinegar, soy sauce and brown sugar. Pour over the turkey legs. Add the cinnamon stick.
- Bring to a simmer. Reduce heat to low, cover and simmer for 2.5 to 3 hours. Check every hour or so and add more chicken broth or water if needed.
- When the turkey is tender and falling off the bone, remove to a plate and strain the braising liquid through a fine mesh sieve. Serve the turkey legs with the braising liquid on the side.