2 tablespoons Gil’s California Extra Virgin Olive Oil or Grapeseed Oil
2 raw, bone-in turkey legs
2 raw, bone-in turkey thighs
1/4 cup Gil’s Garlic Balsamic
1/4 cup low sodium soy sauce
1 cup light beer
5 garlic cloves, peeled and minced
4-6 each black peppercorns
3 each bay leaves
2-3 tablespoons scallions, chopped
Heat oil in an extra large skillet or dutch oven over medium-high heat. Pat turkey legs and turkey thighs dry with paper towels, and, once the oil is hot, carefully place in the skillet. Sear on all sides until thoroughly golden brown, about 2-3 minutes per side.
While the turkey is searing, place balsamic, soy sauce, beer, garlic, peppercorns, and bay leaves in a medium bowl and whisk to combine. One the turkey has seared, add the sauce to the skillet, and bring to a simmer. Once simmering, reduce heat to low, cover, and cook for 20-30 minutes or until the turkey is cooked through, flipping the turkey halfway through the cooking process. Once cooked through, remove from the heat and set aside to rest for 5 minutes before serving. Garnish with chopped scallions and serve (optional) with cooked white rice.