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.
BASIC TURKEY
Steps:
- Remove the neck and giblets from your turkey; pat dry, then let stand at room temperature, 30 minutes. Preheat the oven to 325 degrees F. Season the turkey inside and out with salt and pepper. Fill the cavity with chopped onions, carrots, apples and herbs, then tie the legs together with twine. Place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast 2 hours for a 10-to-12-pound turkey; add an extra 15 minutes per pound for larger birds. Uncover, brush with more butter and increase the heat to 425 degrees F; roast until the thigh meat registers 165 degrees F, about 1 more hour. Let rest 30 minutes before carving.
STOCK-BRAISED TURKEY LEGS
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Provided by Chris Morocco
Categories Bon Appétit turkey Thanksgiving Fall Braise Garlic Orange Rosemary White Wine Chile Pepper
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place salt and brown sugar in a small bowl and work together with your fingers to incorporate. Place turkey legs on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over both sides of legs. Chill, uncovered, at least 12 hours and up to 2 days.
- Preheat oven to 250°F. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook 2 turkey legs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer legs to a large roasting pan. Repeat with remaining 2 Tbsp. oil and 2 turkey legs.
- Reduce heat to medium and add garlic and orange, cut side down, and rosemary and chile to skillet and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook until wine is almost completely evaporated, about 2 minutes. Scrape into roasting pan with turkey legs. Pour in stock and cover tightly with 2 layers of foil.
- Transfer pan to oven and braise turkey until leg joints wiggle freely and meat is fork-tender, 2 1/2-3 hours.
- Place turkey legs, skin side up, on a foil-lined rimmed baking sheet. Transfer garlic, orange, rosemary, and chile to a platter. Start with 2 cups braising liquid to make sauce. If you have more than that, set roasting pan over medium-high heat and bring liquid to a boil. Cook until reduced to 2 cups. Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more.
- Heat broiler. Broil turkey legs until skin is browned and crisp, about 2 minutes. Transfer to platter and serve with pan sauce poured over or alongside.
- Do Ahead
- Turkey legs can be braised 3 days ahead. Let cool in braising liquid; cover and chill. Reheat, covered, until heated through before broiling.
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
A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 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 :
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 DARK MEAT TURKEY
This recipe is adapted from a Food Network recipe by Chef David Lieberman. I have changed it to cook in a Crock-Pot or slow cooker. The original recipe called for 1 cup of pitted, oil cured olives, to be cooked in with the meat. If you like the strong flavor of olives, you can serve some on the side. This dish may be served over egg noodles, soft polenta, rice or potatoes.
Provided by cathyfood
Time 6h20m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Generously salt and pepper the turkey.
- Clean and cut onion, carrots and celery into 1/2 inch dice.
- Heat 2 tablespoons oil in a large heavy skillet or Dutch oven over medium-high heat. Brown turkey pieces evenly all over. Cook in batches if necessary. Place browned turkey pieces in slow cooker.
- Reduce heat under skillet and add onion, carrots and celery, cook until tender.
- Add tomato paste and cook, stirring, until mixed.
- Add broth, vinegar, beer, and garlic cloves, stir until mixed.
- Pour vegetable mixture into slow cooker over turkey. Add rosemary sprigs.
- Cook on Low for 6 hours or High for 3-4 hours, until meat falls from bone easily when nudged with a fork. Remove rosemary sprigs. Debone meat and serve with sauce. Serve oil-cured olives on the side if desired.
Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 5.2, Cholesterol 161.2, Sodium 390.4, Carbohydrate 12.8, Fiber 2.6, Sugar 5.6, Protein 47
TURKEY BABY FOOD
Turkey is a great first meat for baby. It's easy to digest and the dark meat is high in much needed iron. Making your own baby food is quite easy, and turkey is no exception! I recommend freezing what you don't use within a day or two, that way you'll have little meals at the ready whenever baby is hungry! Store for up to 1 day in the refrigerator or freeze for later use.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Turkey Legs
Time 1h15m
Yield 8
Number Of Ingredients 1
Steps:
- Place turkey drumstick in a saucepan and add just enough water to cover. Cover and bring to a boil over medium heat. Reduce heat and simmer until turkey is no longer pink and cooked all the way to the bone, about 40 minutes. Remove from heat and, with the lid still on, set aside until turkey is cool enough to handle, about 20 minutes.
- Remove turkey from the saucepan, reserving the cooking liquid. Remove and discard skin. Pick turkey meat from the bone and place in a food processor or blender.
- Add cooking liquid to the food processor, a few tablespoons at a time, and blend until turkey is rather smooth, adding more stock as needed. Serve.
Nutrition Facts : Calories 54 calories, Cholesterol 22.2 mg, Fat 1.7 g, Protein 9 g, SaturatedFat 0.5 g, Sodium 25.4 mg
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BRAISED TURKEY - COOK FOR YOUR LIFE
From cookforyourlife.org
4/5 (36)Estimated Reading Time 2 minsCategory MainsCalories 5514 per serving
- In a large Dutch oven pot, heat olive oil of medium heat. Season the turkey breast and thigh on all sides with salt and pepper. Add the turkey pieces to the pot, and sear on both sides until golden brown, about 5 minutes per side. Remove the turkey from the pot and transfer to a plate.
- Lower heat and add the leek, carrot, and celery to the pot and sweat the vegetables. If the vegetables look dry add a few tablespoons of olive oil. Season with the sage, thyme, and salt, and pepper and continue to cook the vegetables for about 5 minutes, or until they start to get soft.
- Add the turkey back to the pot on top of the vegetables. Pour the stock into the pot. It should reach halfway up the sides of the turkey. Bring the liquid to a simmer, then lower the heat to medium low.
- Cook for 1 hour, then remove the turkey breast and place on a clean plate. Cover with foil to keep and keep in the oven at 200 degrees. After 30 minutes longer, remove the thigh and place on a plate; cover with foil to keep warm.
BRAISED TURKEY LEGS RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 3 mins
- Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until brown 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, 2½–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes longer; season with salt and pepper.
- Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and chopped parsley.
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