BASIC BRAISED TURKEY
Provided by Mark Bittman
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
- Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
- Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
- Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.
HERB ROASTED AND BRAISED TURKEY
Steps:
- For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
- Combine the butter, parsley, rosemary, sage and thyme and in a food processor and process until smooth. Season with salt and pepper.
- Preheat the oven to 450 degrees F. Sprinkle the cavity of the turkey with salt and pepper and fill the cavity with half the carrots, celery and onions. Rub the entire turkey with the herb butter and sprinkle liberally with salt and pepper.
- Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
- Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
- Remove the turkey from the oven, transfer to baking sheet, tent loosely with foil and let rest 30 minutes before slicing. Remove the legs for braising. Strain the drippings into a bowl and discard the solids. Add enough stock to make 4 cups liquid.
- Bring the liquid to a simmer, transfer to a roasting pan, add the legs, cover with foil and braise until tender in a 350 F degree oven about 1 hour.
- For the gravy: Melt the butter in a medium pan over high heat. Add the roasted garlic and cook for a minute. Whisk in the flour and cook until lightly golden brown. Slowly whisk the drippings into the flour mixture, bring to a boil and whisk until the mixture begins to thicken and the flour taste has been cooked out, about 5 minutes. Add a splash of the white wine if desired and cook for 1 minute longer. Fold in fresh herbs if desired and season with salt and pepper. Serve immediately.
ROASTED AND BRAISED TURKEY WITH COGNAC GRAVY
Provided by Nancy Fuller
Categories main-dish
Time 4h35m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove the wings from the turkey and set aside on a baking sheet or large plate. Remove the legs and then separate the thighs from the drumsticks; place on the baking sheet. With kitchen scissors, cut along the ribs to remove the backbone from the turkey, leaving behind a full bone-in breast. (Alternatively, ask your butcher to cut the turkey into parts.)
- Sprinkle the wings, thighs and legs with salt and pepper on both sides. In a large braiser or Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the wings, legs and thighs until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
- Add to the pan 4 tablespoons of the butter, the celery, leeks and onions, and 2 tablespoons of the chopped herbs. Cook, stirring, until the vegetables have softened, 5 minutes. Add the flour, stirring until completely incorporated. Pour in the cognac and 4 cups of the chicken stock and bring to a simmer over medium heat. Return the seared turkey parts to the pan, skin-side up, without submerging them completely in the liquid. Reduce the heat to medium low, cover and cook until the meat is tender and easily pulls away from the bone, about 2 hours.
- Meanwhile, rub the remaining 4 tablespoons butter over the skin of the turkey breast. Sprinkle with the remaining 2 tablespoons chopped herbs and some salt and pepper. Place the breast on a rack over a roasting pan and transfer to the oven.
- Roast for 45 minutes. Add the remaining 4 cups chicken broth to the roasting pan and baste the turkey with the pan juices. Continue to roast, basting every 30 minutes and adding more chicken broth to the pan as needed, until the internal temperature reaches 160 degrees F, another 1 1/2 to 2 hours. Remove from the oven and transfer the breast to a cutting board. Let rest for 30 minutes, reserving pan juices.
- Remove the wings, legs and thighs from the braising liquid and arrange them on a serving platter. Carve the breast and arrange it on the platter alongside the turkey parts. Add the reserved turkey breast pan juices to the braising liquid in the braiser and bring to a simmer. Season with salt and pepper, then strain the gravy and serve.
BRAISED TURKEY WITH ROOT VEGETABLES
Yield Serves 4-6 as a main course or 6-8 as a side
Number Of Ingredients 14
Steps:
- 1. In a 4 quart saucepan, sear the turkey thighs and onion in olive oil until the turkey browns slightly, turning once to cook both sides. Reduce heat to medium low.
- 2. Add water to cover the meat. Place cut vegetables on top, sprinkle with salt and pepper. Lay fresh herbs on top of vegetables. Cover the pot and cook approximately 30 minutes until the turkey is thoroughly cooked.
- 3. Remove herbs. Stir and season to taste with salt and pepper. Cut turkey from the bone. To serve plate turkey with vegetables and garnish in a bowl with some of the broth and garnish with fresh herbs.
BRAISED TURKEY LEGS
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Provided by Alison Roman
Categories Thanksgiving Bon Appétit turkey Braise Kid-Friendly Dinner Carrot One-Pot Meal Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 15
Steps:
- Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15-20 minutes per batch; transfer to a large plate.
- Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5-8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8-10 minutes.
- Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2-3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35-45 minutes; season with salt and pepper.
- Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.
HERB-ROASTED TURKEY THIGHS
If you are having a smaller Thanksgiving this year, oven-roasted turkey thighs is the way to go.
Provided by Lauren Magenta
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
- Pat turkey thighs dry with a paper towel; season with salt and pepper.
- Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
- Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 849.3 calories, Carbohydrate 33.7 g, Cholesterol 255.7 mg, Fat 51.6 g, Fiber 5.9 g, Protein 63.5 g, SaturatedFat 23.2 g, Sodium 1549.4 mg, Sugar 4.6 g
BRAISED TURKEY
Provided by Mark Bittman
Categories dinner, main course
Time 3h
Yield 10 servings
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside.
- Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat.
- In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs.
- Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer.
- To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest.
Nutrition Facts : @context http, Calories 1146, UnsaturatedFat 37 grams, Carbohydrate 15 grams, Fat 61 grams, Fiber 3 grams, Protein 126 grams, SaturatedFat 19 grams, Sodium 1957 milligrams, Sugar 5 grams, TransFat 0 grams
APPLE-BRAISED TURKEY THIGHS
We're calling this the ultimate autumnal dinner. Turkey thighs are braised in a combination of apple cider and cider vinegar along with Granny Smith apples and shallots. This dish is quick to prepare and tastes even better the next day; let it cool completely in the pan sauce, then reheat gently in a covered pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a medium Dutch oven or heavy pot, heat oil over medium-high. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.
- Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.
- Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.
Nutrition Facts : Calories 399 g, Fat 11 g, Fiber 3 g, Protein 37 g
BRAISED TURKEY THIGHS
Folks who enjoy dark meat will appreciate this treatment for turkey thighs. An oven bag keeps them nice and moist during baking. Little bits of vegetables add taste and texture to the flavorful gravy.-Loretta Paulus, Venice, Florida
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs. Place 1 tablespoon flour in oven bag; shake to coat. Transfer turkey thighs to oven bag. , Place in a 13x9-in. baking dish. Combine broth, wine or additional broth, oregano and bay leaves. Put into bag; seal. Cut 2 slits into the top of the bag. Bake 1-1/2 hours or until a thermometer inserted in turkey reads 170°-175°., Remove turkey to a serving platter; keep warm. Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups., In a small bowl, combine remaining flour and water until smooth. Stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey.
Nutrition Facts :
More about "braised turkey thighs food"
BRAISED TURKEY THIGHS RECIPE - TODAY
From today.com
3.4/5 (19)Category Entrées
- 2. In a large Dutch oven or heavy high-sided skillet, heat the canola oil over high heat. Season the turkey thighs on all sides with salt and black pepper. When the oil is hot, add the turkey thighs, skin-side down, and sear until golden brown on the skin side, about 6 minutes (reduce the heat if the skin begins to burn). Flip the thighs and cook until golden brown on the second side, 4 to 5 minutes more. Transfer to a rimmed plate or baking sheet and set aside.
- 3. Add the carrots, celery and onion to the Dutch oven and cook, stirring occasionally, for 5 minutes.
- 4. Place a square of cheesecloth on a work surface. Put the peppercorns, juniper berries, allspice berries and cinnamon stick in the center of the cheesecloth, gather up the edges to form a sachet, and tie with a piece of kitchen twine. Add the sachet to the vegetables, along with the thyme, bay leaves and rosemary.
BRAISED TURKEY THIGHS - FURTHER FOOD
From furtherfood.com
Servings 2Estimated Reading Time 4 mins
APPLE BRAISED TURKEY THIGHS RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 50 secs
CIDER-BRAISED TURKEY THIGHS WITH POTATOES AND APPLES ...
From nutritioncenter.extremefatloss.org
BRAISED TURKEY LEGS RECIPE - BON APPéTIT
From bonappetit.com
BRAISED TURKEY IS THE BEST KIND OF TURKEY | BON APPéTIT
From bonappetit.com
BARBECUED TURKEY THIGHS RECIPE | EATINGWELL
From eatingwell.com
BEST BRAISED TURKEY LEG SANDWICHES RECIPES | THANKSGIVING ...
From foodnetwork.ca
A THANKSGIVING BRAISED TURKEY RECIPE WITH CIDER AND ...
From washingtonpost.com
BRAISED TURKEY LEGS — EDIBLE BOSTON
From edibleboston.com
BRAISED TURKEY LEGS AND THIGHS - JAMIE GELLER
From jamiegeller.com
HARD CIDER BRAISED TURKEY THIGHS AND APPLES - EDIBLE ...
From edibledfw.com
BRAISED TURKEY THIGHS WITH POSOLE AND LIME RECIPE - FOOD.COM
From food.com
BRAISED TURKEY - COOK FOR YOUR LIFE
From cookforyourlife.org
BRAISED TURKEY THIGHS - THE FRANGLOSAXON COOKS
From franglosaxon.com
BRAISED ASIAN TURKEY THIGHS RECIPE - DISH DITTY
From dish-ditty.com
OVEN BRAISED TURKEY THIGHS BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
CURRY BRAISED TURKEY THIGHS | CANADIAN TURKEY
From canadianturkey.ca
BRAISED TURKEY THIGHS - CRECIPE.COM
From crecipe.com
BRAISED TURKEY THIGHS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WHITE WINE-BRAISED TURKEY THIGHS - CIA FOODIES
From ciafoodies.com
SOY-BRAISED TURKEY WITH TURKEY RICE RECIPE - FOOD & WINE
From foodandwine.com
BRAISED TURKEY THIGH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TURKEY LEGS BRAISED IN RED WINE RECIPE - ITALIAN.FOOD.COM
From food.com
THE CHEW: CIDER-BRAISED TURKEY LEGS RECIPE
From foodus.com
BRAISED TURKEY THIGHS WITH CURRANTS RECIPE BY ...
From ifood.tv
TURKEY LEGS BRAISED IN RED WINE RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED TURKEY THIGHS RECIPES ALL YOU NEED IS FOOD
From yaro.from-de.com
THE CHEW: MICHAEL SYMON'S BRAISED TURKEY THIGHS WITH SPICY ...
From recapo.com
RED WINE-BRAISED TURKEY LEGS | THE FOOD LAB
From seriouseats.com
10 BEST TURKEY THIGHS RECIPES - YUMMLY
From yummly.com
BURGUNDY BRAISED TURKEY THIGHS RECIPE - NATIONAL TURKEY ...
From eatturkey.org
8 RECIPES FOR BRAISED BEEF, CHICKEN AND VEGETABLES - THE ...
From washingtonpost.com
DUTCH OVEN BRAISED TURKEY RECIPE - KITCHN
From thekitchn.com
THIS TURKEY RECIPE IS GREAT FOR ALL WINTER LONG | MYRECIPES
From myrecipes.com
BEER-BRAISED TURKEY TACOS RECIPE - FOOD AND WINE
From foodandwine.com
THE MOST FLAVORFUL ROASTED TURKEY LEGS OR THIGHS – THE ...
From fountainavenuekitchen.com
RED WINE–BRAISED TURKEY LEGS RECIPE - SERIOUS EATS
From seriouseats.com
ROASTED TURKEY THIGHS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love