Serious Eats: Recipes
Cook the Book: Catalan-Style Turkey
These Catalan-Style Turkey legs come from a three-course menu that's both cheap and simple to prepare, whether you're cooking for two or the entire staff of a Michelin-starred restaurant. It's a simple braise made from meaty turkey legs seared and slow cooked with onions, tomatoes, sherry soaked raisins and prunes, and finished with a frugal scattering of pine nuts. It's the sort of dish that requires a bare amount of effort, one that can be put together and left to simmer while the staff (or you at home) continues other prep.
Just like chicken thighs, turkey legs are an economical cut that's often overlooked. By braising instead of roasting, these legs emerge juicy and nearly falling off the bone with sweetness and warmth from the sherry, raisins and prunes. Served up with something starchy like a Saffron Risotto with Mushrooms (recipe to come later this week) and you've got a lovely fall family meal to share either with your restaurant family or your real one at home.
As always with our Cook the Book feature, we have five (5) copies of The Family Meal to give away this week.