Food & Wine USA - (11)November 2018

THE TECHNIQUE

ACTIVE 1 HR; TOTAL 2 HR 30 MIN

SERVES 6

For lovers of dark meat—the most

flavorful part of the bird—a

turkey leg roulade offers an

elegant alternative to the whole

bird for the holiday. Deboned

turkey legs are wrapped around

a leek-and-currant stuffing, tied,

poached in white wine, and then

roasted—a method that yields

perfectly cooked, juicy meat and

crackling bronze skin in a

fraction of the time. he best

part? he process can be started

several days in advance, needing

only a quick blast in a hot oven

on T-day to crisp the skin before

serving. MARYFRANCES HECK

2 (2-lb.) turkey leg quarters,

patted dry

4 tsp. kosher salt, divided, plus

more for seasoning

2 tsp. freshly ground black

pepper, divided

3 cups Melted Leeks with

Currants and Sage (recipe at

right)

2 qt. Rich Turkey Broth (recipe

p. 35) or chicken stock

1 cup dry white wine

TURKEY LEG

ROULADE

1 2 34

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 leeks in an

even layer over meat,

leaving a^1 / 2 -inch border.

Repeat procedure with

remaining leg, salt,

pepper, and leeks.

BUTTERFLY THE LEG

Place one turkey leg, skin

side down, on a cutting

board. (a) Using a sharp,

thin knife, cut along the

white membrane that

runs lengthwise down

the thigh and leg until

the blade hits bone. (b)

Continue cutting along

and around the thigh

and drumstick bones

until the bones are fully

ROLL IT UP

Working with one leg at a

time, roll turkey leg by

tucking the skin side into

the stuffing to form a

long cylinder. Arrange,

seam side down, on work

surface. Repeat proce-

dure with remaining leg.

TIE WITH TWINE

Secure 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.

HANDBOOK

28 NOVEMBER 2018

1c

4

1a

2

1b

3

exposed. (c) Slip knife

under thigh bone and

separate from meat.

Repeat with drumstick

bone. Taking care not

to pierce the meat and

skin around the joint,

use the tip of knife to

trace around joint until

it is free. Remove bone;

reserve for another use.

Repeat procedure with

remaining leg.