Recipe information
Yield
Makes 6 main-course servings
Ingredients
1 teaspoon dried thyme
2 whole turkey legs (about 31/4 pounds total), cut at joints into drumsticks and thighs, skin removed
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, minced, divided
1/2 cup dry red wine
1 28-ounce can diced tomatoes in juice
1/4 cup chopped fresh Italian parsley
1 teaspoon grated lemon peel
Preparation
Step 1
Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
Step 2
Mix parsley, peel, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
Nutrition Per Serving
Per serving: calories
198; total fat
5 g; saturated fat
1 g; cholesterol
89 mg; fiber
4 g
#### Nutritional analysis provided by Bon Appétit
