Turkey legs braised like lamb shanks?
I have always wondered whether turkey legs are good when slowly braised. I used to smoke the legs and they were good (like what you get in a state fair). But with braising, I just really don't know what the result can be, I suppose turkey legs has more flavor, more gamy, has a lot of connective tissue which means lots of collagen suitable for slow cooking, and that sound an awful lot to me like lamb shanks.
So here's what I'm supposing:
dredge turkey legs in seasoned flour, then brown them in the pan with butter and olive oil, and remove to a baking dish. add soffritto and saute. deglaze with red wine and pour over turkey legs, add pureed tomatoes and chicken stock and cover with aluminum foil. Cook in 350 oven for 2 hours minimum and see how it turns out. Since turkey legs are pretty lean, I might add some bacon to saute with the vegetables too
Anyone here tried to braise turkey legs before?