The food lab better home cooking through science ( PDFDrive ) 756

procedure If you want to go the extra mile, though, my favorite way to serve Thanksgiving turkey legs is to braise them until falling-apart tender (for more on the science of braising, see here) THANKSGIVING TURKEY TWO WAYS NOTE: You can start with a whole 12- to 15-pound turkey and butcher it yourself, or you can just buy turkey parts If starting with a whole bird, save the back, neck, and giblets for the gravy if you are making the recipe here SERVES 10 TO 12 1 whole bones-in, skin-on turkey breast, 3 to 4 pounds Kosher salt and freshly ground black pepper 2 turkey legs 2 tablespoons oil 1 large onion, roughly chopped 1 large carrot, peeled and roughly chopped 3 stalks celery, roughly chopped 6 cups homemade or low-sodium canned chicken or turkey stock 2 bay leaves 1 teaspoon soy sauce ¼ teaspoon Marmite 1 recipe Dead-Simple Poultry Gravy (here) or gravy from Stuffed Herb-Rubbed Roast Turkey (here) 2 tablespoons unsalted butter ... turkey and butcher it yourself, or you can just buy turkey parts If starting with a whole bird, save the back, neck, and giblets for the gravy if you are making the recipe here SERVES 10 TO 12 1 whole bones-in, skin-on turkey breast, 3 to 4 pounds... 3 stalks celery, roughly chopped 6 cups homemade or low-sodium canned chicken or turkey stock 2 bay leaves 1 teaspoon soy sauce ¼ teaspoon Marmite 1 recipe Dead-Simple Poultry Gravy (here) or gravy from Stuffed Herb-Rubbed Roast Turkey (here)... ¼ teaspoon Marmite 1 recipe Dead-Simple Poultry Gravy (here) or gravy from Stuffed Herb-Rubbed Roast Turkey (here) 2 tablespoons unsalted butter