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turkey and white wine

Slow-Roasted Turkey Legs with Blistered Grapes and Sage

Recipe Courtesy of Homemade

Slow-roasted turkey legs become deeply tender with golden, crisped skin in this cozy holiday centerpiece. They’re served over jammy blistered grapes and finished with crispy sage, creating a sweet-savory base that mingles with rich pan juices.

Serves 4
Prep Time: 15 minutes
Cook Time: 4.5 hours

Wine Pairing
Pair this dish with Chateau Ste. Michelle Chardonnay.

Ingredients
For the Turkey thighs:

  • 4 bone-in, skin-on turkey thighs
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp brown sugar

For roasting:

  • ¾ cup olive oil
  • 1 whole head garlic, cloves smashed
  • 8–10 fresh sage leaves
  • Freshly ground black pepper

For the blistered grapes:

  • 2 cups red seedless grapes (clusters with stem on)
  • 1 Tbsp olive oil
  • Pinch of salt

For finishing:

  • 1 Tbsp butter
  • 6–8 additional sage leaves (for frying)

Directions

  1. Brine: In a small bowl, combine salt, pepper, smoked paprika, and brown sugar. Pat turkey thighs dry and season generously all over, including under the skin if possible. Place turkey thighs skin side up on a rack or in a baking dish and refrigerate uncovered for 24 hours.
  2. Rest turkey: Remove turkey from the refrigerator 30 minutes before cooking. Preheat oven to 275°F. Lightly pat the turkey dry and drain off any liquid from the baking dish (no need to rinse).
  3. Add seasonings: In the roasting or baking dish with the turkey (skin side up) scatter smashed garlic and sage leaves. Pour the olive oil over the turkey and season the oil and turkey with another generous pinch of salt and pepper. Cover the pan with foil.
  4. Slow roast: Place the turkey in the oven and roast for 2.5-3 hours until the meat is very tender and pulling away from the bone. Take off the foil and use a spoon to baste the oil and drippings onto the top of the turkey.
  5. Prepare grapes, finish roasting: Place the grapes on a rimmed sheet pan and toss with a spoonful of fat from the turkey pan. Season with a pinch of salt and add to the oven to roast for 30-45 minutes alongside the turkey until softened and caramelized. Roast the turkey for another 45 minutes to an hour uncovered alongside the grapes.
  6. Rest turkey: Remove the turkey from the oven and let rest for 10-15 minutes. The meat should come right off the bones and shred effortlessly.
  7. Prepare garnish: Meanwhile, in a small pan melt the butter. When hot, add the fresh sage leaves and fry until crisp (about 30–60 seconds). Drain on a paper towel.
  8. Serve: Serve alongside the roasted grapes, cloves of the roasted garlic, and a drizzle of the fat from the roasting pan.