INGREDIENTS: Turkey 24 whole turkey legs, cut into 1 lb. portions 2 tsp. kosher salt 1 tsp. cracked black pepper 1 cup all purpose flour 1 cup olive oil 2 qts. onions, diced 1 qt. celery, diced 1 qt. carrots, diced 24 oz. white wine 4 oz. lemon juice 6 oz. tomato paste 48 oz. brown chicken demi-glace 5 bay leaves 4 stems thyme 4 stems oregano 2 stems rosemary 2 Tbsp. lemon rindMushroom sauce 8 Portabella mushrooms 2 oz. olive oil 2 oz. balsamic vinegar 2 cloves garlic, chopped 1 Tbsp. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.