Braised Turkey Recipes

BRAISED TURKEY LEGS

Steps:

• Preheat oven to 300 degrees.
• Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.
• Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are 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.
• Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. Uncover, turn turkey legs, and continue cooking uncovered 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 garnished with chopped parsley and thyme.

ROASTED AND BRAISED TURKEY

Steps:

• Place all the turkey pieces on a cutting board and season well on both sides with salt and pepper. Mix the sage, thyme, and garlic in a small bowl. Add the olive oil and spoon the mixture over the meat and under the skin and smear it in well. Place the legs and wings in a container, cover, and refrigerate. Wrap the breasts in plastic and refrigerate overnight.
• Preheat the oven to 400°F (204°C). Place the turkey bones, onion, carrot, celery, and bay leaves in a roasting pan and into the oven. Roast for about 30 minutes, stirring occasionally, until everything is nicely browned.
• Transfer the browned vegetables and bones to a big soup pot. Splash a little water into the roasting pan and stir to dissolve any tasty bits left in the pan, then pour the liquid into the pot. Add the dried mushroom and water and bring to a boil. Skim off the scum, turn the heat down to a simmer, and let it cook slowly for 11/2 to 2 hours.
• Strain the broth through a sieve. You should have about 5 quarts of turkey broth. Cool, then refrigerate; when ready to use, skim off the fat that has risen to the surface.
• Preheat the oven to 400°F (204°C). Put the legs and wings in a large roasting pan, making sure they have enough room so they're not crowded. Put the pan in the oven and let the parts roast while you prepare the braising liquid.
• In a large skillet over medium heat, melt the butter. Add the onions and season them with salt and pepper. Let them cook gently, stirring occasionally, until softened, about 10 minutes. Turn up the heat and let the onions color a little bit. With a wooden spoon, stir in the flour and tomato paste and mix well. Slowly add first the red wine and then 2 cups of the turkey broth. Bring to a simmer, stirring almost constantly as the sauce thickens. Gradually stir in 2 more cups of broth and stir until the sauce thickens once again. Remove from the heat.
• Remove the pan of legs and wings from the oven. They should be nicely golden but not too dark. Pour the braising liquid over the turkey parts, cover the pan tightly with foil, and return to the oven. Reduce the heat to 350°F (176°C) and braise the turkey for about 1 1/2 to 2 hours, depending on the size of your bird, until the legs are tender when tested with a fork. Transfer the braised turkey legs and wings to a cutting board and let them cool slightly.
• Strain the braising liquid through a fine-mesh sieve into a saucepan, skimming off any fat that rises. This will be your gravy. Taste the sauce for seasonings and texture. If it's too thin, reduce it a bit over medium heat until it reaches a consistency you like. Set aside. (The braised turkey process can be done hours ahead or the day before and refrigerated.)
• When the braised turkey parts are cool enough to handle, remove the leg meat from the bones in large pieces and tear the meat from the wings. Cut the meat into rough slices and put in a baking dish. Cover and hold at cool room temperature.
• Meanwhile, remove the breasts from the refrigerator and let them come to room temperature. The breasts will take only about a half hour to roast, so they can be started up to an hour before dinner in a 375°F (190°C) oven. Put them in a shallow roasting pan, skin side up, and into the oven. Check at 30 minutes-you want an internal temperature of 140°F (60°C). (The temperature will continue to rise as they rest.) Let them rest on a platter, loosely covered, for 15 to 30 minutes before carving.
• Slice the turkey breasts on an angle, not too thickly. Arrange the turkey on a warm platter and garnish with parsley or watercress.

BRAISED TURKEY BRACIOLE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt.
• Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over the breasts. Beginning at the end without the skin, begin to roll the turkey breasts up so that they resemble an unstuffed breast. Tie the breasts in 3 places with butchers twine. Season the outsides evenly with the remaining teaspoon of salt.
• Heat a medium ovenproof braising pan over medium-high heat. Add the remaining olive oil to the pan and heat another minute. Add the turkey breasts skin-side down to the pan and cook, undisturbed, until a deep golden brown, 4 to 5 minutes. Flip the breasts and cook an additional 3 minutes to brown the other side. Remove the breasts to a plate.
• To the pan, add the garlic and cook for 2 minutes. Deglaze with the white wine and stir up all the brown bits from the bottom of the pan using a wooden spoon. Bring to a simmer. Stir in the tomato puree and nestle in the basil. Return to a simmer and add the breasts back to the pan. Cover the pan with the lid and place in the oven until the internal temperature reaches about 145 degrees F, about 30 minutes. Uncover the pan and return to the oven until it reaches 160 degrees F, an additional 15 minutes. Allow the turkey to rest in the pan for 15 minutes before slicing and serving with the sauce.

BRAISED TURKEY THIGHS

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.

BRAISED TURKEY

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.

GIADA'S BRAISED TURKEY BRACIOLE

Steps:

• This recipe originated on Giada's Holiday Handbook. Episode: Family and Friends Thanksgiving.
• Preheat the oven to 400 degrees F.
• In a medium bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt.
• Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over the breasts. Beginning at the end without the skin, begin to roll the turkey breasts up so that they resemble an unstuffed breast. Tie the breasts in 3 places with butchers twine. Season the outsides evenly with the remaining teaspoon of salt.
• Heat a medium ovenproof braising pan over medium-high heat. Add the remaining olive oil to the pan and heat another minute. Add the turkey breasts skin-side down to the pan and cook, undisturbed, until a deep golden brown, 4 to 5 minutes. Flip the breasts and cook an additional 3 minutes to brown the other side. Remove the breasts to a plate.
• To the pan, add the garlic and cook for 2 minutes. Deglaze with the white wine and stir up all the brown bits from the bottom of the pan using a wooden spoon. Bring to a simmer. Stir in the tomato puree and nestle in the basil. Return to a simmer and add the breasts back to the pan. Cover the pan with the lid and place in the oven until the internal temperature reaches about 145 degrees F, about 30 minutes. Uncover the pan and return to the oven until it reaches 160 degrees F, an additional 15 minutes. Allow the turkey to rest in the pan for 15 minutes before slicing and serving with the sauce.

BASIC BRAISED TURKEY

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.

BRAISED TURKEY

Steps:

• 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.
• Heat the stock and vegetables in the pot over medium high and simmer for about 10 minutes, or until liquid is reduced and a thick gravy forms (see Chef Tips).
• Slice the turkey and spoon the gravy over top.

BRAISED TURKEY LEGS

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.

APPLE-BRAISED TURKEY THIGHS

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.

OVEN BRAISED TURKEY LEGS

Steps:

• Arrange a rack in the middle of the oven and heat to 350°F.
• Pat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper.
• Heat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary. Sear each side until deeply browned, 4 to 5 minutes per side. Transfer to a plate; set aside.
• Lower the heat to medium and add bacon. Cook, stirring occasionally until the fat is rendered and the meat is well-browned. Stir in the leeks, onion, carrots and celery, and cook until softened, 6 to 8 minutes. Add the garlic, Lepp's Turkey Rub and cook for a minute more.
• Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by about half. Add the thyme, sage and stock to the pot, then bring to a boil. Place the turkey pieces skin-side up on top of the vegetables.
• Place in oven and bake uncovered for 1 hour. Remove the turkey pieces to a plate and stir in the sweet potatoes. Replace the turkey pieces on top of the vegetables, keeping the turkey skin exposed. If you feel the turkey is getting too brown, rest a piece of tin foil on top of the pan, without sealing it tight. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more.
• Remove the meat from the pan and stir in the apple cider vinegar. Discard the woody stems from the thyme. At this point, the meat should fall off the bone, pull it apart into large pieces and return to the pan.

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.