Turkey legs aren’t just for the county fair or Thanksgiving – you can have them any time of the year! This Mexican Beer Braised Turkey Leg recipe gives you a tender, flavorful turkey leg with a delicious slightly spicy and tangy sauce to serve on top. We served this recipe with Mexican rice on the side and ate the turkey legs whole, but you could also shred the meat to use as a filling for tacos or fajitas. You can watch step by step directions by clicking on the play icon to see our video guide. Let us know what you think of this recipe in the comments below!
- 4 – 6 Turkey Legs
- Chili Powder
- 2 Tbsp Vegetable Oil
- 1 Onion (chopped)
- 2 Carrot (chopped)
- 1 Tbsp Tomato Paste
- 3 clove Garlic (chopped)
- 1 Jalapeño Pepper (seeded and chopped)
- 1 bottle Beer (use a Mexcian lager)
- 2 cup Chicken Broth (approximate)
- 1/4 cup Butter
- 2 Tbsp Flour (use instant flour like Wondra Flour)
- 3 Lime (2 juiced)
- Cilantro (1 for serving)
Generously season your turkey legs on all sides with salt and chili powder. If you desire a spicier dish, add cayenne pepper to the seasoning as well. Set aside.
Add 2 tbsp. of vegetable oil to a large Dutch oven, and heat to medium high heat. Once hot, add the turkey legs and sear on all sides, about 3 minutes per side. Do in multiple batches to avoid overcrowding. Once browned, remove and set aside.
After browning turkey legs, add the onion, carrot, and tomato paste. Stir to coat the vegetables in tomato paste and drippings in pan. Cook until softened, about 5 minutes. Add the garlic and jalapeño, then stir and cook until softened, about 2 minutes.
Once the vegetables are soft, add the turkey legs on top of the vegetables. Depending on how big your Dutch oven is, you may need to stack the turkey legs on top of each other to fit. This is fine. Pour in the beer – use your choice of Mexcian lager, or use a dark lager for a darker broth – and then add chicken broth to cover about half to three quarters of the first level of turkey legs. Do not submerge the turkey legs completely. Bring the mixture to a boil, then cover, and put in an oven preheated to 350ºF. Bake for about 2 hours.
The turkey legs are done when they are tender and starting to pull from the bone. Remove from the Dutch oven and set aside. Keep warm. Strain the braising liquid into a pot. Bring this mixture to a boil, then stir in butter, instant flour, and juice of two limes. Whisk together, bring to a boil, then set aside to cool slightly before serving.
Serve the turkey legs with the gravy, fresh lime juice, and freshly chopped cilantro on top. Enjoy!