Food Recipes Dinner Poultry Dishes Turkey Leg Roulade 5.0 (1) 8 Reviews These stuffed turkey legs are all about making moist, flavorful dark meat the star of the Thanksgiving table. By Mary-Frances Heck Mary-Frances Heck Mary-Frances Heck is a chef and freelance food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, “Sweet Potatoes: Roasted, Loaded, Fried and Made into Pie.” Food & Wine's Editorial Guidelines Updated on November 1, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio Active Time: 1 hr Total Time: 2 hrs 30 mins Yield: 6 servings Jump to recipe These stuffed turkey legs are for those lovers of dark meat who know that the leg is often the most flavorful part of the bird. This preparation isolates the much-loved cut, filling butterflied turkey legs with a stuffing of melted leeks, dark leafy greens, an assortment of fresh, earthy herbs, and other aromatics. A low-and-slow poach keeps things juicy, and all it takes is a quick blast in a hot oven to get the skin golden and crackly before serving. Stuffed turkey legs are a delicious alternative to a traditional roast turkey — and great if you’re looking for a make-ahead holiday entrée since the process can be started several days in advance. Frequently Asked Questions How do you keep turkey legs from drying out? The legs of a turkey are dark meat, which can be moister than the lighter meat of the breast. But it's always good to take measures against the meat drying out, especially when you're not using a brine. In this recipe, you'll poach the stuffed turkey legs in a white wine broth, cooking at a very low simmer for about an hour. This helps tenderize the meat and keep it from losing too much liquid. You'll then give it a short roast at 400°F to get the skin nice and crispy. How do you truss a turkey roulade? Roll the turkey as tightly as you can, and with the cut side facing down, tie the turkey with a single length of butcher's twine. Make a loop around the roll at one end and tie. Then, make another loop about 1- to 1 1/2 inches from the first, looping the twine under itself and continuing at the same intervals across the whole roll. When you've finished, flip the roulade cut-side up and run the rest of the twine under the loops back to the end where you started. Secure with a sturdy knot. Tying this way will keep the roll intact and allow the stuffed turkey legs to cook more evenly. Untie before slicing and serving. Notes from the Food & Wine Test Kitchen Use a very sharp knife to butterfly the turkey legs and create clean, even cuts. When stuffing the turkey legs, it’s important to leave a half-inch border around the edges; otherwise, the stuffing will overflow and make it difficult to truss. Make ahead Once you have rolled and trussed your roulade, the stuffed turkey legs may be wrapped in plastic wrap and chilled in the refrigerator for up to two days before poaching. Cook Mode (Keep screen awake) Ingredients Melted leeks with currants and sage 1/2 cup currants 1/2 cup dry white wine 1/2 cup (4 ounces) unsalted butter 4 cups thinly sliced leeks, white and light green parts only 2 cups kale or collard greens, thinly sliced 1/2 cup celery, finely chopped 2 teaspoons kosher salt 1 tablespoon fresh thyme, chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh sage, chopped 1 teaspoon finely grated lemon zest Turkey roulade 2 (2-pound) turkey leg quarters, patted dry 4 teaspoons kosher salt, divided, plus more for seasoning 2 teaspoons freshly ground black pepper, divided 3 cups melted leeks with currants and sage 2 quarts turkey broth or chicken stock 1 cup dry white wine Directions Make the melted leeks Place the currants and wine in a small bowl and set aside. Melt the butter in a large skillet over medium heat. Using a silicone spatula, fold in the leeks until coated. Cook, stirring often, until the leeks are wilted to half their original volume, about 5 minutes. Fold in the kale and celery, and season with salt to taste. Continue cooking until the vegetables are tender, about 10 minutes. Stir in the thyme, rosemary, sage, and currant and wine mixture. Increase the heat to high, and cook until all the liquid is evaporated about 4 minutes. Remove from the heat, stir in the lemon zest, and let cool before using. Butterfly the turkey leg Lay one turkey leg, skin side down, on a cutting board. Using a sharp, thin knife, cut along the white membrane that runs lengthwise down the thigh and leg until the blade hits bone. Continue cutting along and around the thigh and drumstick bones until the bones are fully exposed. Slip the knife under the thigh bone and separate it from the meat. Repeat with the drumstick bone. Taking care not to pierce the meat and skin around the joint, use the tip of the knife to trace around the joint until it is free. Remove the bone; reserve it for another use. Repeat the procedure with the remaining leg. Spread the stuffing Place one leg, skin side down, with a short end closest to you. Season with 2 teaspoons salt and 1 teaspoon pepper. Spread half of the leeks in an even layer over the meat, leaving a 1/2-inch border. Repeat the procedure with the remaining leg, salt, pepper, and leeks. Roll it up Working with one leg at a time, roll the turkey leg by tucking the skin side into the stuffing to form a long cylinder. Arrange, seam side down, on a work surface. Repeat the procedure with the remaining leg. Tie the turkey legs Secure the legs with butcher's twine at 1-inch intervals, tying tightly to secure. Stuffed turkey legs may be wrapped in plastic wrap and chilled in the refrigerator for up to 2 days. Poach and rest Bring the broth and wine to a simmer in a large Dutch oven, and season lightly with salt. Carefully place the legs in the broth. Add more broth if necessary to cover. Reduce the heat to low to maintain a very gentle simmer. Cover and cook until a thermometer inserted in the legs registers 165°F, about 1 hour. Carefully transfer the legs to a large rack set over a rimmed baking sheet. Let the meat rest for 15 minutes. Strain the cooking liquid; discard the solids. Reserve the strained cooking liquid for gravy. Roast and carve Preheat the oven to 400°F. Roast the turkey until the skin is crisp, about 20 minutes. Let stand for 5 minutes. Slice into 1/2-inch rounds. Originally appeared: November 2018 Rate It Print