Braised Turkey Legs with Honeyed Herbs

Here’s your new Holiday tradition! Our Honeyed Herbs sauce puts all other Turkey recipes to shame.

Braised Turkey Legs with Honeyed Herbs


For the Turkey Legs

  • Two whole turkey legs (drumsticks and thighs)
  • 2 shallots
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 sprigs rosemary and sage
  • 2 cloves garlic, crushed
  • 1 tablespoon canola oil
  • 1 package low sodium chicken stock
  • 2 cups dry white wine
  • Salt and black pepper

For the Honeyed Herbs Sauce

  • 3 tsp Aunt Sue’s® honey
  • 3 tsp dried Italian herbs


  • Preheat oven to 275 degrees.
  • Heat canola oil over medium high heat in a large pot or Dutch Oven.
  • Season turkey legs with salt and pepper. Put the turkey legs in the pot, skin side down, and brown on all sides. Remove turkey legs and set aside.
  • Add ½ cup white wine to deglaze the pot.
  • Add shallots, onion, leek, celery, carrots, garlic, rosemary and sage. Cook till softened. Add the rest of the wine, then add chicken stock. Cook to reduce for ten minutes.
  • While vegetables are cooking, combine honey sauce ingredients in a bowl and cover the turkey skin generously.
  • Put the turkey back in the pot. Cover and bake in the oven for one hour.
  • After an hour, remove the lid and cook for another hour, or until turkey is fall apart tender. Serve.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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