How to make
Take the turkey legs, wash them well, dry them and marinate them with salt, black pepper, thyme. Season the thighs with chicken seasoning.
Spread them generously with butter. Then place the marinated legs in a baking pan.
Put them in an oven at 390°F (200°C).
Every 15 minutes, use a spoon to apply the melted butter to the thighs.
Remove the thighs when the internal temperature reaches about 180°F (80°C). Let them rest while you prepare the sauce.
In a double bottom pan, cook the pancetta until crispy. Remove it from the pan and set it aside, but leave the fat in the pan.
Sauté the shallots and mushrooms in the pancetta fat in the pan until soft. Add the wine and continue to cook, adding 2-3 tablespoons of butter.
Stir until the liquid has reduced to a nice smooth sauce. If you want more sauce, increase the wine to 1 1/2 cups and add 1 tsp. flour or cornstarch.
Remove the baked turkey legs and cut them into medallions or thin slices, they don't have to be perfect.
Arrange the Turkey Legs with Pancetta and Mushrooms on a plate and cover them with the sauce.
Tip: You can use the pancetta and mushroom mixture for almost anything! Try it with chicken or your favorite pasta. Enjoy!
