Recipe Braised Turkey Parts

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BRAISED TURKEY LEGS



Braised Turkey Legs image

Slowly bring out the flavor and tenderness of turkey legs by cooking them low and slow with herbs such as fresh sage, bay leaves, parsley, and thyme. It's the perfect recipe for entertaining or an extra-special meal for your family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 12

2 turkey legs (from one 15- to 16-pound turkey), about 4 1/2 pounds
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1/2 cup dry white wine
2 carrots, chopped
2 ribs celery, chopped
2 leeks, white and light-green parts only, sliced crosswise into 1/2-inch rounds
6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish
4 sprigs fresh sage
4 fresh bay leaves
3 cups homemade chicken stock or low-sodium canned chicken broth
1 tablespoon chopped flat-leaf parsley leaves, for garnish

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.

BRAISED TURKEY



Braised Turkey image

Provided by Mark Bittman

Categories     dinner, main course

Time 3h

Yield 10 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound Italian sausage, cut into 2-inch pieces
1/4 pound pancetta, guanciale or not-too-smoky bacon, cut into 1/2-inch dice
4 turkey thighs
Salt and black pepper
1 turkey breast, boned to yield 2 halves
1 ounce (more or less) dried porcini or other mushrooms
1/2 pound carrots, peeled and diced
1/2 pound celery, trimmed and diced
1 large onion, sliced
Several sage leaves or sprigs of thyme or rosemary
1/2 pound shiitake or other mushrooms, sliced
Stock or water as needed
Chopped fresh parsley leaves for garnish

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

BASIC BRAISED TURKEY



Basic Braised Turkey image

Provided by Mark Bittman

Categories     dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
Salt and freshly ground black pepper
One whole turkey, cut up, or 4 turkey thighs (or 2 drumsticks and 2 thighs) and 1 boneless breast (2 halves)
1/2 pound bacon or pancetta, diced (optional)
2 large onions, diced
1 pound shiitake or other mushrooms, sliced
2 pounds carrots, peeled and diced
1 bunch celery, diced
A few branches sage, thyme or rosemary
3 cups turkey stock or water, or more
Chopped fresh parsley for garnish (optional)

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.

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