Braised Turkey Legs Campsgiving Recipe

Don't let the stress of cooking get in the way of the fun on your outdoor adventure this Thanksgiving. Try this delicious and easy-to-make Braised Turkey Legs recipe! 

Cooking a whole turkey can be daunting when you are at a campsite. Fortunately, I found the perfect Thanksgiving recipe from the Washington Post that is amazingly delicious and easy to eat in the backcountry. If you want to simplify this recipe, you can make it ahead of time and heat it when you are at the campsite – the sauced meat freezes well! With this braised turkey leg recipe, you'll be sure to feed all the hungry campers in your life with a memorable Thanksgiving feast. 

• 2 tablespoons olive oil
• 4 pounds skin-on turkey legs and thighs
• 1 tablespoon kosher salt
• .5 tablespoons ground black pepper
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery (from 2 or 3 large ribs)
• 1-2 cups water, plus more as needed (may substitute no-salt-added turkey or chicken broth, dry white wine, or a combination)
• 1 pound potatoes, peeled and quartered (optional)
• 1 teaspoon cornstarch
• 1 teaspoon ground cayenne pepper (may substitute hot pepper sauce)
• 1 tablespoon fresh lemon juice (optional)
• 1/4 cup chopped parsley for garnish

1. Coat the bottom of a large Dutch oven with oil and heat over medium-high heat until the oil shimmers.
2. Season the turkey pieces all over with salt and pepper. Add to the pot and cook just long enough to brown the pieces on both sides.
3. Transfer the turkey legs to a plate and add the onion and celery to the pot. Cook for 5 minutes or until softened, then return the turkey pieces to the pot, arranging them on top of the vegetables.
4. Add water to a depth of 1 inch. Once it begins to bubble at the edges, reduce the heat to medium or medium-low, cover and cook for 1 1/2 hours or until the meat is tender and falls easily away from the bone. Transfer the turkey to a cutting board and discard the skin and bones, leaving the dark meat in chunks and shreds as you see fit.
5. At this point, you can use the liquid remaining in the pot to cook the optional vegetables. Season the vegetables with salt and pepper to taste. Cover and cook over medium heat for about 20 minutes or until the vegetables are easily pierced with a fork. Transfer them to a bowl, then increase the heat to medium-high and reduce the remaining liquid in the pan to intensify its flavor.
6. Whisk the cornstarch into 1/2 cup of water to form a slurry. Reduce the heat to medium and gradually add the slurry to the pot, stirring until it is slightly thickened. Season with the cayenne and lemon juice; taste, and add salt and pepper as needed. Return the turkey meat and cooked vegetables, if using, to the pan and stir to coat and heat through. Remove from the heat and add the parsley.

I hope you all love this turkey recipe as much as my family did! It is perfect for Campsgiving fun – drop your favorite Campsgiving recipes in the comments below and let us know how this dish worked for you (hint… you don't have to only cook it while camping!). Be sure to check out the Scout Chef Kitchen video of this meal. For outdoor cooking gear, firestarters, outdoor tableware, and lightweight utensil sets, visit ScoutShop.org—the official online retail store of the Boy Scouts of America!