Maple-Braised Turkey Legs and Thighs Recipe
Give your Thanksgiving main course a fall twist with these maple-braised turkey legs and thighs! After slow cooking in the oven, these ultra moist turkey pieces turn fall-off-the-bone tender, and the real maple syrup adds a slight sweetness to complement the rich dark meat.
How to Make the Best Maple-Braised Turkey Legs and Thighs
This maple-braised turkey recipe offers a delicious fall twist on traditional Thanksgiving preparations. Instead of roasting an entire bird, these succulent turkey legs and thighs braise low and slow in a rich maple and apple cider reduction, resulting in incredibly tender, flavorful meat that falls right off the bone.
The key to this dish is the combination of real maple syrup with apple cider vinegar, which creates a beautifully balanced sweet and tangy braising liquid. The aromatic herbs—sage and thyme—along with bay leaves, infuse the turkey with warm, autumnal flavors that feel both comforting and celebratory. Dark meat is naturally more forgiving than white meat, making this an ideal choice for braising.
This recipe is perfect for smaller gatherings or when you want to avoid the hassle of managing a whole turkey. The braising process ensures the meat stays incredibly moist while developing a subtle sweetness that complements the rich turkey flavor. Serve with roasted root vegetables or a simple salad to round out your Thanksgiving meal.
Maple-Braised Turkey Legs and Thighs
Give your Thanksgiving main course a fall twist with these maple-braised turkey legs and thighs! After slow cooking in the oven, these ultra moist turkey pieces turn fall-off-the-bone tender, and the real maple syrup adds a slight sweetness to complement the rich dark meat.
Ingredients
Main
Instructions
Preparation and Braising
- Heat oven to 275 degrees. Pat turkey legs and thighs dry with a paper towel and generously sprinkle with salt and pepper. Dredge in flour.
- Heat olive oil in a Dutch oven over medium-high heat. Once the oil shimmers, add turkey skin-side down and cook until browned, about five minutes. Flip and cook until the other side browns, about another five minutes. You don't want to overcrowd the pan, so don't add more than two or three pieces at a time. Otherwise, the skin won't brown properly. If the Dutch oven starts to get too hot, you can turn the heat down to medium.
- After you brown all the turkey, turn the heat down to medium if you haven't already and place the browned turkey on a separate plate. If necessary, add a little more oil to the pan. Cook the onion slices for about four minutes. Pour in the apple cider vinegar and scrap up the brown bits.
- Stir in the maple syrup, chicken stock, bay leaves, sage and thyme. Add turkey and bring the mixture to a boil. Move the Dutch oven to the 275-degree oven and cook uncovered until the leg meat is fall-off-the-bone tender, about 2 hours. Loosely cover the meat with foil and allow it to rest for 10 minutes before carving and serving. Enjoy!
Notes
- For an easier, quicker alternative to roasting an entire bird, this braised turkey recipe is perfect if hosting a small crowd for Thanksgiving.