Monday, November 4, 2013

Braised Turkey

Got this recipe from the latest Food Network magazine and since my mind is on Thanksgiving right now this was the perfect recipe. Once you get it started it's nice that you leave it cooking for a few hours and can get other things done. I was able to get some scrapping done while this was cooking. I made this with mashed potatoes.

  • 2 skin on turkey drumsticks
  • 2 skin on bone in turkey thighs
  • salt and pepper
  • 2 tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 lg leeks, whites and pale greens, chopped
  • 6 celery stalks, thinly chopped
  • 8 garlic cloves, crushed
  • 1 1/2 cups dry white wine
  • 4 sprigs flat leaf parsley
  • 4 sprigs thyme
  • 2 sprigs sage
  • 6 cups chicken broth
  • 8 carrots, chopped
  • 1/4 cup chopped fresh chives
  1. Season turkey with salt and pepper, heat oil in large 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.
  2. Add onion, leeks, celery and garlic to pot and cook. Stirring occasionally, until softened, 5-8 minutes. Add wine, parsley, thyme and sage sprigs. Bring to a boil, reduce heat and simmer until reduced by half, 8-10 minutes.
  3. 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.
  4. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35-45 minutes. Season with salt and pepper.
  5. Transfer turkey and carrots to a platter. Strain sauce, serve alongside. Top with chives and 1/2 cup chopped parsley.

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