Chimichurri Turkey Legs
Green chimichurri marinade:
2 bunches curly parsley leaves, rinsed well and dried
3 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon red chili flake
¼ cup red wine vinegar
1 teaspoon kosher salt
1½ cups blended oil
2 turkey legs & thighs
To make the marinade:
Place all ingredients except oil and turkey legs in a food processor. Drizzle in the oil as the food processor is running. Transfer the marinade to a large plastic bag (2 gallon size is best) add the legs. Seal the bag well, turn over a few times to evenly coat the turkey legs in the marinade. If you don’t have very large bags, you may need to divide the legs and marinade in 2 different bags. Marinate overnight.
For cooking the turkey legs:
1 large yellow onion, cut into ½-inch pieces
2 large carrots, peeled, cut into ½ inch pieces
2 ribs celery, cut into ½ inch pieces
½ cup white wine
4 cups turkey stock or chicken stock (if purchasing, use unsalted)
To cook the turkey legs:
Preheat your oven to 350˚F.
Place the onions, carrots and celery into a roasting pan. Add the marinated turkey legs. do not rinse off the legs, just discard any excess marinade in the bag. Add the white wine and enough stock to come ¼ of the way up the legs. Roast until the legs reach an internal temperature of 175˚F, about 2-3 hours, depending on the size of your turkey legs.