Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

wine braised turkey leg recipe roasted summer vegetables

Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

Wine Braised Turkey Leg Recipe is a very simple and easy to follow in your kitchen, the only effort is about waiting. USA turkey leg braised until tender and definitely suckable instead of just fall off from the bone. The large turkey leg pan seared first until charred and crisp out a little bit and then braised with shallots, onion, scallions, garlic and carrot that browned first. The skillet then poured with wine and stock, right after the mixture boiled, the tukey leg mixture transferred into a heatproof  bowl (or not), wrap in alumunium foil and oven braised in 150 C for about 2-3 hours until tender. The braising liquid pureed with all of the ingredients and then mixed with roux to made a  thick and rich brown sauce for serving the white wine braised turkey leg. Just before serving, i used to pan fried and seared the turkey leg until nice and crispy.

wine braised turkey leg recipe roasted vegetables

Braised Turkey Leg with White Wine, Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Braised turkey in heavy spice instead just roasting it maybe a good choice for any of you who got dominant asian licking. I had taste roasted turkey three times and i always got the sliced breast, you know what, i think with clearly pretty sure that roasted turkey itself is such a boring dish. Thanks God the roasted turkey breast was once served with cranberry sauce and the other served with heavy creamy brown sauce which i think  made of the roasted turkey gravy. Learn from that culinary experienced, i want to spiced up my turkey leg,  that’s why i rub my turkey leg with Homemade Garam Masala Spice along with crushed thyme, rosemarry, sage and freshly grounded juniper berries.

Turkey Leg Recipe Braised

USA Turkey Leg

seasoned turkey leg braised

Seasoned Turkey Leg

For making braised turkey leg with white wine, i’m using USA turkey leg that i’ve purchased from Ranch Market Supermarket at Pacific Place Mall Jakarta. I think i’m lucky enough found out the turkey leg since turkey is not popular protein sources for native Indonesian people. Turkey leg was pretty massive compare to my goose leg that i used to made Goose Leg Confit (Confit de’Oie), that’s why i decided to seperated the cojoined turkey leg from it’s thight after i marinade it with the spices and herbs. I made turkey confit with the remaining turkey thight.

roasted summer vegetables recipe roast pumpkin chayote tomato

Roasted Summer Vegetables with Thyme and Rosemarry

Roasted Summer Vegetables with thyme and rosemarry was the best accompanion ever for braised turkey with wine. I’m using corn in the cob, green tomatoes, baby onion, baby potato, baby parnisp, butternut pumpkin and also carrot. The roasted summer vegetables recipe is quite simple, i just diced the vegetables into bite size piece, season with salt and pepper and then tossed with olive oil and crushed thyme and rosemarry. I roast the vegetables in 180°C oven, covered in alumunium foil for about 10-15 minutes until the vegetables quite tender and then broiled in 250°C for another 10 minutes until got a nice charred caramelized layer in the surface.

recipe braised turkey leg wine sauce brown roasted vegetables

White Wine Braised Turkey Leg with Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Wine braised turkey leg was originally only use white wine or red wine with some broth as a liquid, but since i almost run out of white wine (which is left only 1/2 cup), i also add some light beer and mirin (japanese sweet cooking wine). The mixture of wine, beer and mirin liquid for braising and tenderized the turkey leg turn into unusual combination, but fortunately it was quite in pleasant term. The slighly bitter beer after taste balanced with the sweetness of mirin and both can represent of slighly tangy white wine.

braised turkey leg brown sauce roasted spring vegetables

Large Turkey Drum Stick!

tender braised turkey leg recipe fall off the bone meat

Tender Wine Braised Turkey Leg: Scrumption!!!

How does turkey leg taste like ?, well i think it’s almost like chicken, pork,  rabbit, or other white fleshes animal. The turkey meat is much more firm and also flakier than chicken meat. Overall, i think i lovin braised turkey leg rather than roasted turkey breast. I guess maybe  turkey leg was taste nice too to be roasted because it’s contain much more fat and collagen rathen than lean breast meat. You know what, the tasties used to be the most sinsfully, simply because that’s the way it is.

braised turkey leg recipe with white wine and roasted spring vegetables

Wine Braised Turkey Leg Recipe

Wine Braised Turkey Leg Recipe:


  • 4 Turkey legs (about 3-4 pounds)
  • 2 cups white wine (you can replace with red wine too)
  • 6 cloves garlic
  • 2 shallots, diced
  • 1/2 cup diced carrot
  • 1/4 cup diced scallion
  • 1 cup diced onion
  • 6 cherry tomatoes*optional
  • 1 tbsp Homemade Garam Masala
  • Herbs ( chopped thyme, rosemarry & sage), about 1 tbsp
  • 1/2 tbsp juniper berries
  • 4 tbsp olive oil
  • Salt and peper to taste

How To Make Braised Turley Leg with White Wine:

  • Pat dry the turkey leg, rub with thyme, rosemarry, sage, juniper berry, salt and pepper and drizzle with 2 tbsp olive oil, put the marinated turley leg in some ziplock plastic bag and refrigerate it overnight
  • Firstly in the morning, preheat oven at 160 C
  • Heat up 2 tbsp olive oil in the skillet, seared the turkey leg all over until all the surfaces properly browned
  • Throw in the garlic, shallots, onion, carrot and scallion into th skillet and let it browned and charred for another 10 minutes
  • Pour the wine, deglaze the skillet and bring the mixture to boil
  • Turn off the heat and cover the pan with some alumunium foil
  • Put the entire pan in the oven (or transfer the mixture to heat proof glass bowl) and roast for about 2-3 hours until the turkey leg is fork tender (otherwise you can simmer the pan until the turkey leg is tender, adjust the liquid if necessary)
  • Pan fried the white wine braised turkey leg before served with roasted summer vegetables and Turkey Gravy Brown Sauce

Turkey Gravy Brown Sauce Recipe


  • Turkey gravy with the braising solid ingredients or ‘pulp’
  • 1 tbsp butter
  • 1/2 tbsp all purpose flour

How to Make Turkey Gravy Brown Sauce:

  • Reserve the liquid and strain the ‘pulp’ or solid ingredients from the braising liquid
  • Process the braising ‘pulp’ in a blender until smooth
  • Heat up 1 tbsp butter in the heavy botton non sticky sauce pan with medium low heat
  • Add the flour and stir it immediately until all the flour dredged with the butter
  • Wait until the mixture start bubbly an floury, add the braising liquid and stir it evenly
  • Add the pureed ‘pulp’ and bring it to boil
  • Keep stirring and simmer until the turkey gravy brown sauce is thicken and done.

Roasted Summer Vegetables with Rosemarry and Thyme Recipe:


  • 4 cups Vegetables (I’m using corn, chayote, b utternut pumpkin, parnisp, baby potato, green tomato, baby onion and also cherry tomato), cut into bite pieces
  • Olive oil
  • 1 tbsp of chopped rosemarry
  • 1 tbsp crushed thyme
  • Salt and pepper to taste

How to Make Roasted Summer Vegetables with Rosemarry and Thyme:

  • Preheat the oven in 200°C
  • Miz the vegetables with rosemarry, thyme, salt and pepper, drizzle with olive oil and toss it well
  • Lay the vegetables in the roasting pan, cover the entire roasting pan with alumunium foil
  • Roast the vegetables for about 10-15 minutes until the vegetables quite tende
  • Uncovered the roasted summer vegetables
  • Increase  the oven temperature to in 250°C broil for another 10 minutes until the summer vegetables got a nice charred caramelized layer in the surface
  • Served it with the wine braised turkey leg

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Braised Abalone in Superior Stock and Oyster Sauce Recipe

Resep Angsio Kerang Abalone: Resep Khas Imlek!

Braised abalone oyster sauce recipe CNY chinese new year abalone recipe

Braised Abalone in Superior Stock and Oyster Sauce

Braised abalone in Superior Stock and Premium Oyster Sauce Abalone, one of the most prestigeous proteins as food ingredient in the world.  Abalone also called ear-shellfish , kerang mata tujuh in Indonesia, perlemoen in South Africa, and pāua in New Zealand and bao yu in China. Abalone had an donkey ear shaped shell with four, five or seven holes for breath and reproduction. The meat of this shellfish is thought to be delicious in some parts of Latin America , South East Asia, and East Asia (especially in China, Japan, and Korea). The abalone shells are used as accessorise as a jewelery or even become a pearl mother implant in pearl industry. Haliotis asinina or ass’s-ear abalone is common species that found in eastern Indonesia archipelago. This species is rather small compares another abalone species, the maximum lenght of the shell is about 10-15 cm. Locals fisherman mostly catch the abalone  and deliver it directly to an seafood exportir company. I can said that fresh or even dried abalone that literary comes from indonesia is rarely seen in the local or chinese town market. Those pricey stuffs is actually prepared to be exported to Japan, Korea or China. The abalone is cleaned, boiled with salt  and then removed from the shell trimmed from the innard.  Some company like so smoked it prior to final dehydration with sun or oven drier. The funny thing is i can get this prescious abalone  as a “gift”(read: intensly begging and pushing to bring it for me) from my friend that comes from a vacation in Hong Kong, while the dried abalone itself  actually product of Indonesia, what a shame!

Abalone soup recipe oyster sauce mushroom superior stock special chinese new year abalone bao yu recipe braised

Braised Abalone with Superior Stock: Recipe for Chinese New Year

Making braised abalone in premium superior stock and oyster sauce is not that hard to prepare, first you must purchased the abalone. Abalone available in live, fresh, frozen, canned and dried form. Live and fresh abalone usually serve as sashimi, simply dipping in soy sauce and wasabi and accompanie with sake or rice wine. Frozen and canned abalone usually prepared in steamed, stir fried or grilled.  Timing is the key of cooking the abalone, just like any other seafood. Overcooking fresh abalone make the muscle became though, dried and very rubbery. Dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

dried abalone seven hole five hole abalone

Dried ABALONE : Good cooking preparation will turn out great meals !

When i hold the dried abalone in my hand, i  just take a picture and my first though was  genitalia femina externa anatomy. Then when my grandma seen the dried abalone for the first time, she said ” what is that??? it’s looks like a vagina!!!“. Well, my grandma just saved me from such a shame and guilty situation. LoL

resep abalone angsio abalone saus tiram resep imlek abalone

Angsio Abalone / Resep Kerang Mata Tujuh

Braised Abalone or Angsio Kerang Mata Tujuh in Bahasa is a popular dish in Chinese descent and most asian people. The abalone muscle or meat considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish. Since it pricey, i will paired the abalone with superior stock/ broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms.

abalone soup recipe braised abalone  thick sauce how cook dried abalone


Braised Abalone Recipe :

  • 250 gr dried abalone
  • 1/2 pack enoki mushrooms
  • 1 pack baby bok choy/chinese chard, blanched
  • 1 small broccoli, blanched
  • 5 small dried hioko mushroom
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1/2 tsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine

superior stock recipe how to make superior gravy

Superior Stock Recipe:

  • 250 gr beef bone with marrow
  • 500 gr kampung/ malay chicken
  • 6 small size dried scalllop
  • 2 slices  chinese ham*optional
  • 6 cloves garlic
  • 1 medium size onion
  • 1 carrot, roughly cut
  • 1/2 tomato, deseeded
  • 2 celery stalk
  • salt and pepper to taste
  • 8 cups water


How to Rehydrate Dried Abalone :

  • Soak dried abalone in water until soften , put it in your fridge and change the water daily.( Soaking abalone process time is depending on your abalone size, 20=30 gram Abalone takes about 2-3 days)
  • Brush all dirt from the abalome, discard the head part(with tentacle)
  • Boil with water, salt, ginger and rice  cooking wine for about 15 minutes, drained well and ready for next cookinh process.

How to Make Superior Stock:

  • Bring water to boil, add all ingredient and the dried hioko mushrooms and let it boil agail
  • Simmer with your lowest flame for about 4-6 hours until the stock is reduced into 2 cups
  • Save the hioko mushroom and strain the stock with fine mesh cheese cloth
  • Chilled overnight, discard the fat layer in the top surface

How to Cook Braised Dried Abalone in Superior Stock :

  • Put the rehydrate abalone and the superior stock in a heavy bottom sauce pan
  • Add 6 cups water, rice wine and oyster sauce, bring to boil
  • Simmer with your lowest flame for about 6-10 hours until the stock is reduced
  • Nearly done, add the hioko and enoki mushrooms
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Plate the braised abalone, bok choy and broccoli in your serving plate
  • Voila your fancy braised dried abalone is ready to serve in your special celebration!

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