APPLE-BRAISED TURKEY THIGHS
Steps:
- Preheat oven to 350°F. In a medium Dutch oven or other ovenproof heavy pot, heat oil over medium-high. Pat turkey dry with paper towels and season with salt and pepper. Add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate.
- Add shallots to pot and cook, stirring occasionally, until softened, 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 transfer to oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.
- Remove pot from oven and transfer turkey to a cutting board. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones); remove skin, if desired. Serve turkey with apples and pan sauce.
- Nutrition Information
- (Per Serving)
- Calories: 399
- Fat: 10.6g (2.8g Saturated Fat)
- Protein: 37.3g
- Carbohydrates: 38.6g
- Fiber: 3.5g
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 :
CIDER-BRAISED TURKEY LEGS
With this slow braising method, tender turkey legs are a meal unto themselves, perfect for dark-meat lovers. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Sweet Sausage, Sage, and Hazelnut-Stuffed Turkey Breast
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Rinse and dry turkey legs; season on all sides with salt and pepper. Set aside.
- Place bacon in a large Dutch oven and cook, stirring occasionally, over medium heat until bacon begins to crisp, 3 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
- Increase heat to high and add olive oil. Add turkey legs, skin side down, working in batches if necessary. Cook, turning, until turkey is browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
- Add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add brown sugar and cook until it begins to bubble. Add thyme, sage, bay leaves, and cider; bring to a boil and stir, breaking up any browned bits at the bottom of pan. Continue boiling until cider is reduced by half, about 5 minutes.
- Add chicken stock and bring to a boil; reduce heat to a slow simmer and add reserved bacon. Return turkey legs to Dutch-oven, skin side down; cover and transfer to oven. Cook for 40 minutes, turn turkey legs, uncover, and continue cooking until legs are tender, 45 to 50 minutes more.
- Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper and spoon over turkey legs. Serve.
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