Soy, Star Anise, Chili Braised Turkey Legs…A Centering Dish

by Courtney on May 16, 2011

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I returned home last Saturday after a fun, enlightening , and a bit hectic week in one of my favorite cities in the world, Vienna Austria. Some of my readers may know of my decade long connection to this city. The purpose of this trip was twofold, to produce content for American Airlines Black Atlas and for familial reasons. My late uncle, Bob Curtis, friends were having an exhibition for his works. I have to so much to share, so stay tuned for videos and articles from the trip. Besides food , my other passion is travel and I hope to record more of what I see as I explore the world.

So after  along flight with connections a delays, there really is nothing like a home cooked meal. Chicago was cold , raining and bleak. My freezer was bare and Certain Someone was prepping to fly out later that evening.With turkey  legs in the freezer , I decided to make us something satisfying and comforting  as I decompressed and shaked off the jet lag  and CS launched into his work week. My inspiration for this came from  a New York Times article. I changed up my techniques and ingredients. In Vienna this past week I noticed a huge Asian influence  from the diverse population. I have had some dubious Asian style style cuisines in my European travels, but everything I ate in Vienna was top rate. Malaysian, Thai, Vietnamese, etc. Fresh chilies added liberally to my dishes gave a great sinus clearing and metabolism inducing  kick. The Viennese embrace the exotic.

 

Soy, Star Anise, Chili Braised Turkey Legs...A Centering Dish
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Soy and Star Anise Braised Turkey Legs ( influenced by Roasted Drumsticks with Star Anise and Soy Sauce New York Times May 6, 2011) Slow braised Asian style Turkey legs. Sweet and Spicy.
Ingredients
  • 2- 4  Turkey legs
  • 8 Star Anise
  • 1 tablespoon Ginger minced ( I actually didn't have ginger and substituted candied ginger minced)
  • ⅓ cup Soy Sauce
  • 1 tablespoon dried onion flakes or ⅛ cup fresh chopped onion
  • ⅓ cup honey
  • 2 tablespoons fish sauce
  • 3 tablespoons vegetable oil
  • 1 cup of water
  • 3-4 dried chilies
Instructions
  1. Preheat your oven to 375 F
  2. In a deep roasting pan add your turkey legs.
  3. Combine all your ingredients.
  4. Slow cook for 2½ hours until tender turning/ basting at half hour intervals.

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{ 6 comments }

K. Rock May 16, 2011 at 1:28 pm

This looks amazing! Thanks for the recipe.

bellini May 17, 2011 at 6:16 am

Nothing like coming home to sime comfort food with a twist after a long flight Coco.

Lori Lynn May 22, 2011 at 11:52 am

Hi Courtney – I was writing about the Chicago hot dog…thinking about you and Marie.

This dish sounds awesome. We make something like it for brisket. Chiles and fish sauce would make our dish even better. Great combination of ingredients.

Glad you had a good trip!
LL

The Duo Dishes May 24, 2011 at 10:47 am

Sometimes it’s an amazing fish sauce that can really make a dish. There are some brands that are way, uh, fishier than others, but a smooth, mellow brand will rock your dish out. Good recipe Courtney!

tom May 24, 2011 at 2:23 pm

I second K rock!

Aimee May 29, 2011 at 11:58 am

I made this recipe yesterday & blogged about it this morning!! Simply AH-MAZING :) Thanks for the AWESOME new dish!

~Aimee

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