Turkey Osso Buco

A delicious twist on traditional osso buco using turkey legs braised in white wine, tomatoes, and aromatic vegetables until tender. Finished with a bright gremolata of parsley, citrus zest, and garlic.

6 servings

3 hr 22 min

Published October 4, 2025

Ingredients

•5½ pounds whole fresh turkey legs
•½ cup all-purpose flour
•1 teaspoon salt
•½ teaspoon black pepper
•7 tablespoons olive oil
•1 large onion
•4 fillets anchovy fillets
•1 cup dry white wine
•2 cups reduced-sodium chicken broth
•1 can whole tomatoes
•1 clove garlic
•2 tablespoons fresh flat-leaf parsley
•1 teaspoon fresh lemon zest
•1 teaspoon fresh orange zest
•1 sheet parchment paper

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
2.
Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
25 min
3.
Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
12 min
4.
Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
150 min
5.
Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.
5 min

Ingredients

•5½ pounds whole fresh turkey legs

•½ cup all-purpose flour

•1 teaspoon salt

•½ teaspoon black pepper

•7 tablespoons olive oil

•1 large onion

•4 fillets anchovy fillets

•1 cup dry white wine

•2 cups reduced-sodium chicken broth

•1 can whole tomatoes

•1 clove garlic

•2 tablespoons fresh flat-leaf parsley

•1 teaspoon fresh lemon zest

•1 teaspoon fresh orange zest

•1 sheet parchment paper

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F.

10 min

Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.

25 min

Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.

12 min

Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.

150 min

Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

5 min