Turkey Ossobuco

Sunday is my favorite day of the week. I usually have a lazy morning, run a few errands, maybe do some baking, make plans for the work week, then cook something fabulous for dinner. Well, at least I try to cook something fabulous. I haven't quite "recovered" from the holidays. I mean, it's been difficult to get back into the swing of things, to keep up with all I have to do for work and then cook & blog on the weekends (especially since I am taking two graduate classes this semester). Plus, I've been fighting illness and stress the past couple weeks.

So, I made a point to try a new recipe for dinner tonight. I browsed through all the recipes I have bookmarked on the computer and decided on one I considered making for Thanksgiving. It's a slow-braised dish that turned out tender and flavorful...a comforting meal on a cold Sunday evening.

Turkey Ossobuco
from Gourmet

For the ossobuco:

• 5 1/2 to 6 pounds whole fresh turkey legs (I used 4 legs.)
  
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 to 8 tablespoons olive oil
• 1 large onion, chopped
• 4 flat anchovy fillets, rinsed, patted dry, and chopped
• 1 cup dry white wine
• 2 cups reduced-sodium chicken broth
  
• 1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped

For the gremolata:

• 1 garlic clove, minced
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon finely grated fresh lemon zest
• 1 teaspoon finely grated fresh orange zest

To make the ossobuco:
Put oven rack in middle position and preheat oven to 350°F.

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.

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.

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.

To make the gremolata:
Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

Note: The turkey can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in sauce, covered, in a 350°F oven.