Chef's Knife - Essential for cutting through turkey meat with precision.
Meat Mallet - Useful for tenderizing the turkey before cooking.
Dutch Oven - A perfect choice for slow-cooking turkey osso buco, allowing even heat distribution.
Meat Tenderizer (mechanical or manual) - Helps break down tough meat fibers for better texture.
Large Skillet with Lid - For initial browning of the meat before stewing.
Kitchen Knife Set - Includes various knives like paring and utility knives, useful for precise cuts during prep work.
Cutting Board (Bamboo or Wood) - Provides a stable surface for cutting ingredients without damaging countertops.
Meat Thermometer - Ensures your turkey osso buco reaches the desired internal temperature for safety and doneness.
Large Serving Spoon - For serving the stew in bowls, perfect for this hearty dish.
Oven Mitts - Essential for handling hot cookware safely throughout your preparation process.
5 1/2 to 6 pounds whole fresh turkey legs
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 to 8 tablespoons olive oil
1 large onion, chopped
4 flat anchovy fillets, rinsed, patted dry, and chopped
1 cup dry white wine
2 cups reduced-sodium chicken broth (16 fluid ounces)
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
parchment paper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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