TURKEY LEG ROULADE with full­bod­ied Cal­i­for­nia Chardon­nay: 2015 Ramey Rus­sian River Val­ley

Food & Wine - - NOVEMBER RECIPES -

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. The best part? The 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. —MARY-FRANCES 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

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