TURKEY - Cider-Braised Turkey Legs

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Nb persons: 8
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MARIO BATALI Cider-Braised Turkey Legs The Chew
2	turkey legs, (bones removed, skin on)
4 ounces	prosciutto, (thinly sliced)
4 ounces	robiola cheese, (substitute with cream cheese)
4 tablespoons	extra-virgin olive oil, (divided)
2	carrots, (peeled and chopped)
1	leek, (cleaned and sliced in 1/4-inch slices)
3 ribs	celery, (sliced 1/4-inch slices)
3 cloves	garlic, (thinly sliced)
3 sprigs	thyme
2 cups	hard cider
1 cup	chicken stock
flaky sea salt (to serve)
	Kosher salt
	freshly ground black pepper

step-by-step directions
For the Turkey Legs: place turkey legs between two pieces of plastic wrap skin side down and pound to a thickness of 1/2-inch. Remove top layer of plastic. Place the prosciutto on turkey and carefully spread the robiola in center. Roll the meat beginning with the narrower side until enclosed and remove the bottom piece of plastic wrap. Tie with butcher's twine to secure and season with Kosher salt and freshly ground black pepper.
In a Dutch oven, add 2 tablespoons olive oil and heat over medium-high heat. Add the turkey legs and sear on all sides until browned, about 8-10 minutes. Remove and set aside.
Add remaining 2 tablespoons of olive oil, add carrots, leek, celery, garlic and thyme and cook until tender about 10-12 minutes. Add cider scraping up browned bits from bottom of the pan. Allow to reduce for 2-3 minutes. Add chicken stock, return thighs to the Dutch oven. Bring stock to a boil, cover, and allow to simmer on the stove for 45 minutes or until legs are cooked through to a temp of 165ºF.
Remove legs to a cutting board and let rest for 10 minutes. Meanwhile, allow liquid to reduce until slightly thickened, about 10 minutes.
Cut the butcher's twine and slice the turkey into 1/2-inch pieces. Serve over vegetables and spoon pan sauce over. Garnish with a pinch of flaky sea salt and a drizzle of extra-virgin olive oil.

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