BRAISED TURKEY
This simple braised turkey recipe reminds us how flavorful turkey can be. Braising is a wonderful way to cook meat: it cuts down on the work when energy is low and is the perfect substitute for a whole roasted bird on Thanksgiving. Once you have it started, it is virtually worry free, even for turkey. All you have to do is let your bird slowly cook while it makes its own delicious gravy.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
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.
Nutrition Facts : Calories 5514
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.
ROASTED TURKEY AND ROOT VEGETABLES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
- Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
- In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
- Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
- Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
- Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.
SEARED TURKEY BREAST WITH ROASTED ROOT VEGETABLES AND CHARDONNAY GRAVY
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F.
- Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
- Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
- Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
- Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.
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.
BEER-BRAISED ROAST WITH ROOT VEGETABLES
I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. -Malcolm Cieszko, Washington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.
Nutrition Facts : Calories 539 calories, Fat 26g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 47g protein.
BUTTER-BRAISED ROOT VEGETABLES AND GREEN BEANS
Categories Vegetable Side Braise Christmas Thanksgiving Vegetarian Quick & Easy Green Bean Christmas Eve Butter Gourmet
Yield Serves 2 generously
Number Of Ingredients 6
Steps:
- With a sharp knife peel celery root and cut into 1-inch pieces. Diagonally cut carrots into 1-inch-thick pieces. Quarter shallots lengthwise. In a 2-quart heavy saucepan melt butter over moderately low heat. Add celery root, carrots, shallots, salt, and pepper to taste, stirring to coat vegetables with butter, and cook, covered, stirring occasionally, 20 minutes. While root vegetables are cooking, trim beans. Stir beans into root vegetables and cook, covered, stirring once or twice, until all vegetables are tender, about 10 minutes.
TURKEY AND ROOT VEGGIE SHEET-PAN DINNER
My family loves this turkey sheet-pan dinner. I used ingredients I had on hand, including bacon, which lends a nice smoky flavor. It's so quick and easy to prepare. —Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a 15x10x1-inch baking pan with foil. Place bacon on prepared pan; bake 15 minutes. , Meanwhile, in a large bowl, toss potatoes, carrots and onions with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining salt and pepper on tenderloins. , Remove par-cooked bacon from baking pan. Transfer vegetables to pan, spreading evenly. Place tenderloins on top of vegetables; cover with bacon slices. Bake until a thermometer reads 165° and vegetables are tender, 30-35 minutes. If desired, top with parsley to serve.
Nutrition Facts : Calories 238 calories, Fat 11g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 500mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
BRAISED SHORT RIBS WITH ROOT VEGETABLES
A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
- Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
- Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
- With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
- Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
- Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
- Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
- Spoon liquid over meat and vegetables.
Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35
POLENTA WITH BRAISED ROOT VEGETABLES
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h40m
Yield Serves four
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
- While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
- Serve the polenta with the vegetables spooned on top.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1277 milligrams, Sugar 10 grams, TransFat 0 grams
BRAISED LEG OF LAMB WITH ROOT VEGETABLES
Make and share this Braised Leg of Lamb With Root Vegetables recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Trim any excess fat from the lamb and season with salt and pepper.
- In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
- Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
- Remove from the pot and drain off all of the oil except for 2 tablespoons.
- Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
- Add the wine to the pot and reduce by ¾.
- Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
- Preheat oven to 400 degrees.
- Put the lid on the pot and place in the oven, and cook for 3 hours.
- Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
- Remove the lamb and place it on a serving platter.
- Using a slotted spoon, remove the vegetables and arrange them around the lamb.
- Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
- Season with salt and pepper.
Nutrition Facts : Calories 1644.1, Fat 95.9, SaturatedFat 37.8, Cholesterol 405.2, Sodium 991.9, Carbohydrate 32.4, Fiber 3.4, Sugar 9.4, Protein 132.1
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