As you know a week or so ago we went on Island cooking adventure, exploring the flavors of St. Thomas, St. Croix and other parts of the Caribbean. We so fell in love with the tropical flavors, I decided to kill two birds with one stone so to speak and cook our Thanksgiving turkey feed Caribbean style. There's only one word that adequately describes the result - TERRIFIC!
Since it's a little difficult to find a fresh turkey bird in these parts right now with U.S. Thanksgiving a little more than a month away, and I'm not crazy about buying the frozen variety, I hit my friendly butcher at Sprouts and bought turkey legs. Though a little on the small side, not only were they incredibly inexpensive, but with a smile and a request he happily cut them crosswise for me osso bucco style. As you can see, the proof is in the pot.
This recipe is courtesy of Emeril and I for one thank him sincerely from the bottom of my heart. http://www.foodnetwork.com/recipes/emeril-lagasse/caribbean-style-braised-turkey-legs-recipe/index.html The turkey leg pieces are browned, then braised along with onion, carrots, celery, ginger, garlic, some Guinness stout and beef stock and a little tomato paste to make one of the most incredible braises I've ever tasted. I pretty much followed his recipe, except that I doubled the ginger and garlic because we happen to absolutely love the combination. I also cooked it in the oven at 350 rather than on top of the stove - that way I could ignore it for the whole 2-1/2 hours of cooking time. As for the prep time - it did consume a little more of the afternoon than I anticipated, so I have to apologize for the light quality in the pictures. It was pitch dark by the time dinner was on the table, so next time I make it I'll start earlier AND for sure I'll be making a bigger pot of it too. This is a super way to make use of the tougher parts of the bird and the big guy thought it would be great made with turkey thighs as well.
Served on a bed of rice along with some roasted butternut squash, the flavor is amazing, particularly when you get a piece of the turkey skin which thanks to a good sear is as crisp as can be. The sauce is silky and spicy all at the same time, and has an unexpected crunch when you get a taste of the ginger. It was a fabulous celebration of both Island cooking and the season of thankfulness (is thankfulness a word?). I'd make it again in a heartbeat.
Wow.. just wow! You really know how to do turkey June. Those bird legs look fabulous!
Ya know, I've never bought a fresh turkey for Thanksgiving. I've only had the frozen. Is there a big difference in taste?
Posted by: Mags | 10/12/2009 at 01:36 PM
My opinion is there's a huge difference between a fresh and frozen turkey, both in terms of flavor, texture and tenderness. In the processing stage, some birds are pumped full of all kinds of stuff including corn or palm oil (shudder), as well as brining mixtures which means salt, and water before they're frozen. If I want to brine a bird, I'll do my own where I have control over what goes into it, maybe even use cider and other juices, whatever I want to add moisture and flavor...or I can shoot the breast with real butter or champagne - whatever. As well, when you buy a fresh bird versus frozen, pound for pound, you know you're getting MEAT, not paying for liquid or oil products that they've added. If you look at the labels, some will say "not to exceed xxx percentage of water, etc" that means you're paying for something in addition to just the meat. Also, I don't know if you've ever been near a turkey or chicken farm, but many of them never see the light of day never mind have a square foot to roam around in. If I'm paying extra for a free range cluck, at least I can assume it's seen the clear blue sky or even just had a square foot to call it's own and maybe even the luxury of pecking away on something other than a fishmeal based quick grow bird feed. I know..I'm a wuss when it comes to stuff like that. Maybe I shoulda' been a vegetarian - nah.
Posted by: June | 10/12/2009 at 02:27 PM
This sounds to be a great way to use turkey! Thanks for sharing:)
Posted by: Karine | 10/12/2009 at 03:32 PM
Karine - it was pretty darn good. Only one minor problem - kind of hard to make sandwiches. Boo hoo. Thanks for visiting and leaving a comment. Hope you visit again soon!
Posted by: June | 10/12/2009 at 05:20 PM
Thanks for all the info! I had no idea. Now, fresh birds have to be ordered, right?
Posted by: Mags | 10/12/2009 at 07:38 PM
Yes, usually you need to order a fresh bird. Find a good local butcher and of course, as usual, you get what you pay for. My comment above, I did kind of write a book didn't I; however, I really think there is a huge difference in flavor.
Posted by: June | 10/13/2009 at 06:46 AM
I agree, instead of using a stocked frozen turkey try to use fresh one like those who are just got being butchered by a butcher, fresh one makes your dish more elegant and easy to cook than meat with added preservatives.
Posted by: how long to cook a turkey | 10/22/2012 at 05:59 AM
I bet you're busy at Plainville Farms these days getting ready for national turkey day. All the best to everyone!
Posted by: June | 10/22/2012 at 06:49 AM
SORRY, BUT AFTER YOU'VE BRAISED THE PIECES FOR 2 TO 2 1/2 HOURS HOW ON EARTH COULD THE TURKEY SKIN BE "CRISP FROM A GOOD SEAR"?!!
IT'S JUST NOT POSSIBLE, WHICH RAISES QUESTIONS ABOUT THE RECIPE IN ITS ENTIRETY.
Posted by: MARC | 09/25/2015 at 02:12 AM
How about giving the recipe a try before you critique the results. I've made this dish several times and can honestly say the skin of the bird retains some crunch. You'll also find some braised duck recipes on this site that result in a crisp skin. If in doubt, try it out.
Posted by: June | 09/29/2015 at 06:35 AM