🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 37 (from laksa018)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa037.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.marthastewart.com/1091414/braised-turkey-legs\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.marthastewart.com/1091414/braised-turkey-legs\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.marthastewart.com\/1091414\/braised-turkey-legs","crawl_time":1774447400,"first_indexed_time":1510301696,"http_code":200,"src_unparsed":"com,marthastewart!www,\/1091414\/braised-turkey-legs s443","src_root_hash":"16724559291028802437","history_drop_reason":null,"meta_title":"Braised Turkey Legs Recipe (With Video)","meta_descriptions":["Martha's braised turkey legs are just right for a dinner party or a special family meal. Braising brings out the flavor and tenderness of the meat."],"attrs_boilerpipe_text":"Forget roasting and try this low-and-slow cooking method that produces tender, flavor-packed meat.\nBy\nMartha Stewart\nMartha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine,\nMartha Stewart Living\n, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.\nUpdated on November 14, 2023\nServings:\n4\nDark meat lovers, and anyone who doesn't want to roast a whole turkey, will want to try Martha’s braised turkey legs.\nBraising\nis a gentle cooking method where food is seared, then cooked low and slow, partially submerged in liquid. The result is tender, flavorful, falling-off-the-bone meat. Martha’s recipe uses just one pan: a Dutch oven for searing, sautéing, and braising in the oven. This recipe uses chicken stock, but turkey stock works just as well. Cooked with fresh sage, bay leaves, parsley, and thyme, the braising liquid becomes a flavor-packed sauce to accompany the turkey.\nKeep Screen Awake\nIngredients\n2\nturkey legs\n(from\none\n15- to 16-pound\nturkey\n), about\n4 ½\npounds\nCoarse salt and freshly ground pepper\n2\ntablespoons\nolive oil\n½\ncup\ndry white wine\n2\ncarrots, chopped\n2\nribs celery, chopped\n2\nleeks, white and light-green parts only, sliced crosswise into ½-inch rounds\n6\nsprigs\nfresh thyme\n, plus\n1\nteaspoon\nchopped leaves\n, for garnish\n4\nsprigs\nfresh sage\n4\nfresh bay leaves\n3\ncups\nhomemade chicken stock or low-sodium canned chicken broth\n1\ntablespoon\nchopped flat-leaf parsley leaves, for garnish\nDirections\nPreheat oven; rinse and season turkey legs:\nPreheat oven to 300 degrees. Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.\nBrown turkey legs:\nHeat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.\nDeglaze pan\nDeglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes.\nAdd carrots, celery, and leeks:\nLower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes.\nAdd herbs and stock and boil:\nAdd thyme, sage, bay leaves, and stock; bring to a boil.\nReduce heat, add turkey legs, cook in oven:\nReduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes.\nUncover and continue cooking:\nUncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more.\nTransfer to serving platter; skim fat from liquid and season:\nTransfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme.\nOther Turkey Recipes to Try:\nCider-Braised Turkey Legs\nApple-Braised Turkey Legs\nTurkey-Breast Roulade and Braised Legs\nRoasted Turkey in Parchment\nRoasted Turkey Rubbed with Coriander, Black Pepper, and Fennel\nUpdated by\nVictoria Spencer\nVictoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.marthastewart.com\/1091414\/braised-turkey-legs#main)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n- Please fill out this field.\n- [Log In](https:\/\/www.marthastewart.com\/authentication\/login?regSource=10233&relativeRedirectUrl=%2F1091414%2Fbraised-turkey-legs)\n- My Account\n  - [Log Out](https:\/\/www.marthastewart.com\/authentication\/logout?relativeRedirectUrl=%2F1091414%2Fbraised-turkey-legs)\n  - [Settings](https:\/\/www.marthastewart.com\/account\/settings)\n- [Martha's Blog](https:\/\/www.themarthablog.com\/)\n- [Newsletters](https:\/\/www.marthastewart.com\/1091414\/braised-turkey-legs)\n- [Sweepstakes](https:\/\/www.marthastewart.com\/sweepstakes)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n  Food\n  \n  - [Recipes](https:\/\/www.marthastewart.com\/1505788\/recipes)\n  - [Breakfast & Brunch Recipes](https:\/\/www.marthastewart.com\/1502328\/breakfast-recipes)\n  - 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Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.\n\n[Editorial Guidelines](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#-toc-editorial-guidelines)\n\nUpdated on November 14, 2023\n\nRate\n\nShare\n\nServings:\n\n4\n\nJump to recipe\n\nDark meat lovers, and anyone who doesn't want to roast a whole turkey, will want to try Martha’s braised turkey legs. [Braising](https:\/\/www.marthastewart.com\/956163\/braised-pulled-pork-shoulder) is a gentle cooking method where food is seared, then cooked low and slow, partially submerged in liquid. The result is tender, flavorful, falling-off-the-bone meat. Martha’s recipe uses just one pan: a Dutch oven for searing, sautéing, and braising in the oven. This recipe uses chicken stock, but turkey stock works just as well. Cooked with fresh sage, bay leaves, parsley, and thyme, the braising liquid becomes a flavor-packed sauce to accompany the turkey.\n\n![braised turkey leg with mashed potatoes]()\n\n![braised turkey leg with mashed potatoes](https:\/\/www.marthastewart.com\/thmb\/0yjXF-JJYmmZAI4ni-A2C_33oLA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/braised-turkey-legs-horiz-1123-e74cc6d738964c8d92c6854d06845501.jpg)\n\n[8 Ways to Cook a Turkey, From a Traditional Roast to Modern Roulade](https:\/\/www.marthastewart.com\/ways-to-cook-turkey-8746802)\n\nKeep Screen Awake\n\n## Ingredients\n- 2 turkey legs (from one 15- to 16-pound turkey), about 4 ½ pounds\n- Coarse salt and freshly ground pepper\n- 2 tablespoons olive oil\n- ½ cup dry white wine\n- 2  carrots, chopped\n- 2  ribs celery, chopped\n- 2  leeks, white and light-green parts only, sliced crosswise into ½-inch rounds\n- 6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish\n- 4 sprigs fresh sage\n- 4  fresh bay leaves\n- 3 cups homemade chicken stock or low-sodium canned chicken broth\n- 1 tablespoon chopped flat-leaf parsley leaves, for garnish\n\n## Directions\n1. ### Preheat oven; rinse and season turkey legs:\n   Preheat oven to 300 degrees. Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.\n2. ### Brown turkey legs:\n   Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.\n3. ### Deglaze pan\n   Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes.\n4. ### Add carrots, celery, and leeks:\n   Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes.\n5. ### Add herbs and stock and boil:\n   Add thyme, sage, bay leaves, and stock; bring to a boil.\n6. ### Reduce heat, add turkey legs, cook in oven:\n   Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes.\n7. ### Uncover and continue cooking:\n   Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more.\n8. ### Transfer to serving platter; skim fat from liquid and season:\n   Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme.\n## Other Turkey Recipes to Try:\n- Cider-Braised Turkey Legs\n- [Apple-Braised Turkey Legs](https:\/\/www.marthastewart.com\/1091414\/braised-turkey-legs)\n- [Turkey-Breast Roulade and Braised Legs](https:\/\/www.marthastewart.com\/1554787\/turkey-breast-roulade-braised-legs)\n- [Roasted Turkey in Parchment](https:\/\/www.marthastewart.com\/1040385\/roasted-turkey-parchment-gravy)\n- [Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel](https:\/\/www.marthastewart.com\/1522647\/roasted-turkey-rubbed-coriander-black-pepper-and-fennel)\n\nRate\n\nUpdated by\n\n[Victoria Spencer](https:\/\/www.marthastewart.com\/victoria-spencer-7106333)\n\n![Victoria Spencer, senior food editor, MarthaStewart.com]()\n\n![Victoria Spencer, senior food editor, MarthaStewart.com](https:\/\/www.marthastewart.com\/thmb\/98sA6Bxx9DC4off9TZa2RWqRfz0=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/victoria-spencer-1163-d111425_sq-8c1752e021184fdc9ad700c80f8e81d2.jpg)\n\n[Victoria Spencer](https:\/\/www.marthastewart.com\/victoria-spencer-7106333)\n\nVictoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.\n\n## Related Articles\n[![cooked turkey on a serving plate with fruit]() ![cooked turkey on a serving plate with fruit](https:\/\/www.marthastewart.com\/thmb\/VhYRFQUIHw8Yr18oML-n3gDYQDU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-1164831-upside-down-turkey-hero-556b44a5b91042a8822664ce005b2ce6.jpg) Upside-Down Turkey 12 hrs](https:\/\/www.marthastewart.com\/1164831\/upside-down-turkey)\n\n[![Roast Spatchcocked Turkey]() ![Roast Spatchcocked Turkey](https:\/\/www.marthastewart.com\/thmb\/2OE49JoIDQkZhM4vX86qT63yV4Q=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-355976-roast-spatchcocked-turkey-hero-3x2-10389-e0435be641914ae4aaa787163cdaf1c3.jpeg) Roast Spatchcocked Turkey 2 hrs 30 mins](https:\/\/www.marthastewart.com\/355976\/roast-spatchcocked-turkey)\n\n[![parchment-turkey-0206-d110470.jpg]() 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![ft\\_nov05msl48.jpg](https:\/\/www.marthastewart.com\/thmb\/lHJf1zVBwtdgiEknNB0S39L7w30=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ft_nov05msl48_vert-c4b6d23c70314e5d8abce79444f4fac2.jpg) Classic Brined and Roasted Turkey](https:\/\/www.marthastewart.com\/353177\/perfect-roast-turkey)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n[Newsletters](https:\/\/www.marthastewart.com\/1091414\/braised-turkey-legs)\n\n## Follow Us\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Holidays](https:\/\/www.marthastewart.com\/1505740\/holiday-planning-and-ideas)\n- [Entertaining](https:\/\/www.marthastewart.com\/1505862\/entertaining)\n- [Home](https:\/\/www.marthastewart.com\/1509047\/home)\n- [Gardening](https:\/\/www.marthastewart.com\/1504574\/gardening)\n- [Cleaning & Organizing](https:\/\/www.marthastewart.com\/1502090\/cleaning)\n- [Weddings](https:\/\/www.marthastewart.com\/6417\/weddings)\n- 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List of Partners (vendors)\n\nAccept All\n\nReject All\n\nShow Purposes","attrs_readable_markdown":"Forget roasting and try this low-and-slow cooking method that produces tender, flavor-packed meat.\n\nBy\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/author\/martha-stewart)\n\n![martha-stewart-fried-chicken-180-d111035.jpg](https:\/\/www.marthastewart.com\/thmb\/zr-xtXXC-HL7wvUSwn5MyQMIgUI=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)\n\nMartha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, *Martha Stewart Living*, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.\n\nUpdated on November 14, 2023\n\nServings:\n\n4\n\nDark meat lovers, and anyone who doesn't want to roast a whole turkey, will want to try Martha’s braised turkey legs. [Braising](https:\/\/www.marthastewart.com\/956163\/braised-pulled-pork-shoulder) is a gentle cooking method where food is seared, then cooked low and slow, partially submerged in liquid. The result is tender, flavorful, falling-off-the-bone meat. Martha’s recipe uses just one pan: a Dutch oven for searing, sautéing, and braising in the oven. This recipe uses chicken stock, but turkey stock works just as well. Cooked with fresh sage, bay leaves, parsley, and thyme, the braising liquid becomes a flavor-packed sauce to accompany the turkey.\n\nKeep Screen Awake\n\nIngredients\n\n- 2 turkey legs (from one 15- to 16-pound turkey), about 4 ½ pounds\n- Coarse salt and freshly ground pepper\n- 2 tablespoons olive oil\n- ½ cup dry white wine\n- 2  carrots, chopped\n- 2  ribs celery, chopped\n- 2  leeks, white and light-green parts only, sliced crosswise into ½-inch rounds\n- 6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish\n- 4 sprigs fresh sage\n- 4  fresh bay leaves\n- 3 cups homemade chicken stock or low-sodium canned chicken broth\n- 1 tablespoon chopped flat-leaf parsley leaves, for garnish\n\n## Directions\n1. ### Preheat oven; rinse and season turkey legs:\n   Preheat oven to 300 degrees. Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.\n2. ### Brown turkey legs:\n   Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.\n3. ### Deglaze pan\n   Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes.\n4. ### Add carrots, celery, and leeks:\n   Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes.\n5. ### Add herbs and stock and boil:\n   Add thyme, sage, bay leaves, and stock; bring to a boil.\n6. ### Reduce heat, add turkey legs, cook in oven:\n   Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes.\n7. ### Uncover and continue cooking:\n   Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more.\n8. ### Transfer to serving platter; skim fat from liquid and season:\n   Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme.\n## Other Turkey Recipes to Try:\n- Cider-Braised Turkey Legs\n- [Apple-Braised Turkey Legs](https:\/\/www.marthastewart.com\/1091414\/braised-turkey-legs)\n- [Turkey-Breast Roulade and Braised Legs](https:\/\/www.marthastewart.com\/1554787\/turkey-breast-roulade-braised-legs)\n- [Roasted Turkey in Parchment](https:\/\/www.marthastewart.com\/1040385\/roasted-turkey-parchment-gravy)\n- [Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel](https:\/\/www.marthastewart.com\/1522647\/roasted-turkey-rubbed-coriander-black-pepper-and-fennel)\n\nUpdated by\n\n[Victoria Spencer](https:\/\/www.marthastewart.com\/victoria-spencer-7106333)\n\n![Victoria Spencer, senior food editor, MarthaStewart.com](https:\/\/www.marthastewart.com\/thmb\/98sA6Bxx9DC4off9TZa2RWqRfz0=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/victoria-spencer-1163-d111425_sq-8c1752e021184fdc9ad700c80f8e81d2.jpg)\n\nVictoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.","meta_canonical":null}

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Boilerpipe Text	Forget roasting and try this low-and-slow cooking method that produces tender, flavor-packed meat. By Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living , Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Updated on November 14, 2023 Servings: 4 Dark meat lovers, and anyone who doesn't want to roast a whole turkey, will want to try Martha’s braised turkey legs. Braising is a gentle cooking method where food is seared, then cooked low and slow, partially submerged in liquid. The result is tender, flavorful, falling-off-the-bone meat. Martha’s recipe uses just one pan: a Dutch oven for searing, sautéing, and braising in the oven. This recipe uses chicken stock, but turkey stock works just as well. Cooked with fresh sage, bay leaves, parsley, and thyme, the braising liquid becomes a flavor-packed sauce to accompany the turkey. Keep Screen Awake Ingredients 2 turkey legs (from one 15- to 16-pound turkey ), about 4 ½ pounds Coarse salt and freshly ground pepper 2 tablespoons olive oil ½ cup dry white wine 2 carrots, chopped 2 ribs celery, chopped 2 leeks, white and light-green parts only, sliced crosswise into ½-inch rounds 6 sprigs fresh thyme , plus 1 teaspoon chopped leaves , for garnish 4 sprigs fresh sage 4 fresh bay leaves 3 cups homemade chicken stock or low-sodium canned chicken broth 1 tablespoon chopped flat-leaf parsley leaves, for garnish Directions Preheat oven; rinse and season turkey legs: Preheat oven to 300 degrees. Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside. Brown turkey legs: Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven. Deglaze pan Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. Add carrots, celery, and leeks: Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add herbs and stock and boil: Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat, add turkey legs, cook in oven: Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. Uncover and continue cooking: Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more. Transfer to serving platter; skim fat from liquid and season: Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme. Other Turkey Recipes to Try: Cider-Braised Turkey Legs Apple-Braised Turkey Legs Turkey-Breast Roulade and Braised Legs Roasted Turkey in Parchment Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel Updated by Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
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By [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) ![martha-stewart-fried-chicken-180-d111035.jpg]() ![martha-stewart-fried-chicken-180-d111035.jpg](https://www.marthastewart.com/thmb/zr-xtXXC-HL7wvUSwn5MyQMIgUI=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg) [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. [Editorial Guidelines](https://www.marthastewart.com/about-marthastewart-com-7104054#-toc-editorial-guidelines) Updated on November 14, 2023 Rate Share Servings: 4 Jump to recipe Dark meat lovers, and anyone who doesn't want to roast a whole turkey, will want to try Martha’s braised turkey legs. [Braising](https://www.marthastewart.com/956163/braised-pulled-pork-shoulder) is a gentle cooking method where food is seared, then cooked low and slow, partially submerged in liquid. The result is tender, flavorful, falling-off-the-bone meat. Martha’s recipe uses just one pan: a Dutch oven for searing, sautéing, and braising in the oven. This recipe uses chicken stock, but turkey stock works just as well. Cooked with fresh sage, bay leaves, parsley, and thyme, the braising liquid becomes a flavor-packed sauce to accompany the turkey. ![braised turkey leg with mashed potatoes]() ![braised turkey leg with mashed potatoes](https://www.marthastewart.com/thmb/0yjXF-JJYmmZAI4ni-A2C_33oLA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/braised-turkey-legs-horiz-1123-e74cc6d738964c8d92c6854d06845501.jpg) [8 Ways to Cook a Turkey, From a Traditional Roast to Modern Roulade](https://www.marthastewart.com/ways-to-cook-turkey-8746802) Keep Screen Awake ## Ingredients - 2 turkey legs (from one 15- to 16-pound turkey), about 4 ½ pounds - Coarse salt and freshly ground pepper - 2 tablespoons olive oil - ½ cup dry white wine - 2 carrots, chopped - 2 ribs celery, chopped - 2 leeks, white and light-green parts only, sliced crosswise into ½-inch rounds - 6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish - 4 sprigs fresh sage - 4 fresh bay leaves - 3 cups homemade chicken stock or low-sodium canned chicken broth - 1 tablespoon chopped flat-leaf parsley leaves, for garnish ## Directions 1. ### Preheat oven; rinse and season turkey legs: Preheat oven to 300 degrees. Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside. 2. ### Brown turkey legs: Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven. 3. ### Deglaze pan Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. 4. ### Add carrots, celery, and leeks: Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. 5. ### Add herbs and stock and boil: Add thyme, sage, bay leaves, and stock; bring to a boil. 6. ### Reduce heat, add turkey legs, cook in oven: Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. 7. ### Uncover and continue cooking: Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more. 8. ### Transfer to serving platter; skim fat from liquid and season: Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme. ## Other Turkey Recipes to Try: - Cider-Braised Turkey Legs - [Apple-Braised Turkey Legs](https://www.marthastewart.com/1091414/braised-turkey-legs) - [Turkey-Breast Roulade and Braised Legs](https://www.marthastewart.com/1554787/turkey-breast-roulade-braised-legs) - [Roasted Turkey in Parchment](https://www.marthastewart.com/1040385/roasted-turkey-parchment-gravy) - [Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel](https://www.marthastewart.com/1522647/roasted-turkey-rubbed-coriander-black-pepper-and-fennel) Rate Updated by [Victoria Spencer](https://www.marthastewart.com/victoria-spencer-7106333) ![Victoria Spencer, senior food editor, MarthaStewart.com]() ![Victoria Spencer, senior food editor, MarthaStewart.com](https://www.marthastewart.com/thmb/98sA6Bxx9DC4off9TZa2RWqRfz0=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/victoria-spencer-1163-d111425_sq-8c1752e021184fdc9ad700c80f8e81d2.jpg) [Victoria Spencer](https://www.marthastewart.com/victoria-spencer-7106333) Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. ## Related Articles [![cooked turkey on a serving plate with fruit]() ![cooked turkey on a serving plate with fruit](https://www.marthastewart.com/thmb/VhYRFQUIHw8Yr18oML-n3gDYQDU=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-1164831-upside-down-turkey-hero-556b44a5b91042a8822664ce005b2ce6.jpg) Upside-Down Turkey 12 hrs](https://www.marthastewart.com/1164831/upside-down-turkey) [![Roast Spatchcocked Turkey]() ![Roast Spatchcocked Turkey](https://www.marthastewart.com/thmb/2OE49JoIDQkZhM4vX86qT63yV4Q=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-355976-roast-spatchcocked-turkey-hero-3x2-10389-e0435be641914ae4aaa787163cdaf1c3.jpeg) Roast Spatchcocked Turkey 2 hrs 30 mins](https://www.marthastewart.com/355976/roast-spatchcocked-turkey) [![parchment-turkey-0206-d110470.jpg]() 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Readable Markdown	Forget roasting and try this low-and-slow cooking method that produces tender, flavor-packed meat. By [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) ![martha-stewart-fried-chicken-180-d111035.jpg](https://www.marthastewart.com/thmb/zr-xtXXC-HL7wvUSwn5MyQMIgUI=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg) Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Updated on November 14, 2023 Servings: 4 Dark meat lovers, and anyone who doesn't want to roast a whole turkey, will want to try Martha’s braised turkey legs. [Braising](https://www.marthastewart.com/956163/braised-pulled-pork-shoulder) is a gentle cooking method where food is seared, then cooked low and slow, partially submerged in liquid. The result is tender, flavorful, falling-off-the-bone meat. Martha’s recipe uses just one pan: a Dutch oven for searing, sautéing, and braising in the oven. This recipe uses chicken stock, but turkey stock works just as well. Cooked with fresh sage, bay leaves, parsley, and thyme, the braising liquid becomes a flavor-packed sauce to accompany the turkey. Keep Screen Awake Ingredients - 2 turkey legs (from one 15- to 16-pound turkey), about 4 ½ pounds - Coarse salt and freshly ground pepper - 2 tablespoons olive oil - ½ cup dry white wine - 2 carrots, chopped - 2 ribs celery, chopped - 2 leeks, white and light-green parts only, sliced crosswise into ½-inch rounds - 6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish - 4 sprigs fresh sage - 4 fresh bay leaves - 3 cups homemade chicken stock or low-sodium canned chicken broth - 1 tablespoon chopped flat-leaf parsley leaves, for garnish ## Directions 1. ### Preheat oven; rinse and season turkey legs: Preheat oven to 300 degrees. Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside. 2. ### Brown turkey legs: Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven. 3. ### Deglaze pan Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. 4. ### Add carrots, celery, and leeks: Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. 5. ### Add herbs and stock and boil: Add thyme, sage, bay leaves, and stock; bring to a boil. 6. ### Reduce heat, add turkey legs, cook in oven: Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. 7. ### Uncover and continue cooking: Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more. 8. ### Transfer to serving platter; skim fat from liquid and season: Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme. ## Other Turkey Recipes to Try: - Cider-Braised Turkey Legs - [Apple-Braised Turkey Legs](https://www.marthastewart.com/1091414/braised-turkey-legs) - [Turkey-Breast Roulade and Braised Legs](https://www.marthastewart.com/1554787/turkey-breast-roulade-braised-legs) - [Roasted Turkey in Parchment](https://www.marthastewart.com/1040385/roasted-turkey-parchment-gravy) - [Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel](https://www.marthastewart.com/1522647/roasted-turkey-rubbed-coriander-black-pepper-and-fennel) Updated by [Victoria Spencer](https://www.marthastewart.com/victoria-spencer-7106333) ![Victoria Spencer, senior food editor, MarthaStewart.com](https://www.marthastewart.com/thmb/98sA6Bxx9DC4off9TZa2RWqRfz0=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/victoria-spencer-1163-d111425_sq-8c1752e021184fdc9ad700c80f8e81d2.jpg) Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
Shard	37 (laksa)
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