Braised Turkey Recipes

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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.

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.

HERB ROASTED AND BRAISED TURKEY



Herb Roasted and Braised Turkey image

Provided by Bobby Flay

Categories     main-dish

Time 4h55m

Yield 8 servings

Number Of Ingredients 17

One 17-pound whole fresh turkey, rinsed well and patted dry
1 1/4 sticks unsalted butter, slightly softened
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme leaves
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
12 cups homemade chicken stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 head roasted garlic, cloves removed and peeled
Splash of white wine, optional
Mixed chopped fresh herbs, such as parsley, rosemary, sage and thyme. optional
Salt and freshly ground black pepper

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.

BRAISED TURKEY



Braised Turkey image

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

¼ cup extra virgin olive oil 2 teaspoons salt 2 teaspoons pepper 1 turkey breast (see Chef Tips) 1 turkey thigh 1 leek, sliced 1 large carrot, sliced 3 celery stalks, sliced 1 tablespoon ground sage 1 tablespoon dried thyme 1 teaspoon salt ½ teaspoon pepper 2 cups chicken stock

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

BRAISED TURKEY BRACIOLE



Braised Turkey Braciole image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

3/4 cup breadcrumbs
1/2 cup chopped mixed pitted olives
1/2 cup freshly grated Parmesan cheese
1/3 cup capers, drained
1/3 cup chopped fresh Italian parsley
1/4 cup olive oil
2 1/4 teaspoons kosher salt
Two 2.5-pound boneless turkey breast halves, butterflied and pounded slightly
6 slices provolone cheese
2 cloves garlic, smashed and peeled
1 cup dry white wine
One 25-ounce jar tomato puree, such as Mutti
2 sprigs fresh basil

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.

STOCK-BRAISED TURKEY LEGS



Stock-Braised Turkey Legs image

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

2 tablespoons Diamond Crystal or 1 tablespoon plus 1/2 teaspoon. Morton kosher salt
1 1/2 teaspoon light brown sugar
4 turkey legs (thigh and drumstick; about 6 1/2 pounds total), patted dry
2 tablespoons all-purpose flour
4 tablespoons extra-virgin olive oil
3 heads of garlic, halved crosswise
1 small orange, halved
2 sprigs rosemary
1 red chile (such as Fresno or cayenne)
1 cup dry white wine
4 cups Thanksgiving Stock or water
4 tablespoons unsalted butter, cut into pieces

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



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

APPLE-BRAISED TURKEY THIGHS



Apple-Braised Turkey Thighs image

We're calling this the ultimate autumnal dinner. Turkey thighs are braised in a combination of apple cider and cider vinegar along with Granny Smith apples and shallots. This dish is quick to prepare and tastes even better the next day; let it cool completely in the pan sauce, then reheat gently in a covered pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 2h30m

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
2 turkey thighs (about 2 pounds total)
Coarse salt and ground pepper
2 large shallots, thinly sliced
4 Cortland or Granny Smith apples, peeled, quartered, and cored
2 cups apple cider
14.5 ounces low-sodium chicken broth
2 teaspoons cider vinegar

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.

Nutrition Facts : Calories 399 g, Fat 11 g, Fiber 3 g, Protein 37 g

BRAISED TURKEY LEGS



Braised Turkey Legs image

Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.

Provided by Alison Roman

Categories     Thanksgiving     Bon Appétit     turkey     Braise     Kid-Friendly     Dinner     Carrot     One-Pot Meal     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 15

2 skin-on turkey drumsticks (about 1 1/2 pounds)
2 skin-on, bone-in turkey thighs (about 2 pounds)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 large leeks, whites and pale greens, chopped
6 celery stalks, thinly sliced
8 garlic cloves, crushed
1 1/2 cups dry white wine
4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
4 sprigs thyme
2 sprigs sage
6 cups low-sodium chicken broth
8 small carrots, tops trimmed, carrots halved lengthwise
1/4 cup chopped fresh chives

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.

BRAISED TURKEY THIGHS



Braised Turkey Thighs image

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

1 cup each finely chopped onion, celery and carrots
1/3 cup ketchup
1-1/4 teaspoons salt
1/2 teaspoon paprika
1/8 teaspoon pepper
4 pounds turkey thighs
2 tablespoons all-purpose flour, divided
1 large oven roasting bag
1/2 cup reduced-sodium chicken broth
1/3 cup dry white wine or additional reduced-sodium chicken broth
1 teaspoon dried oregano
2 bay leaves
1/4 cup cold water

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 :

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From cookingwithbliss.com
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A THANKSGIVING BRAISED TURKEY RECIPE WITH CIDER AND VEGETABLES
2021-11-10 Step 2. In a large Dutch oven, preferably enameled cast-iron and oval, over medium-high heat, heat the olive oil until shimmering. Place two of the thighs skin side down in the pot and sear until ...
From washingtonpost.com
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BRAISED TURKEY AND DUMPLINGS | CANADIAN TURKEY
Add turkey, seasoned with salt, and brown 5 to 6 minutes. Transfer to a medium bowl. Set aside. In the same skillet, melt butter. Add onion, carrot and celery. Continue to stir and cook until softened, about 3 to 4 minutes. Pour in wine. Cook, scraping up brown bits from the bottom of the pan with a wooden spoon, for 1 minute.
From canadianturkey.ca
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BRAISED TURKEY WINGS RECIPE
2022-03-04 Preheat oven to 350°F. Season wings with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add wings and cook, turning once, until golden brown, 4 …
From countryliving.com
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ROASTED AND BRAISED TURKEY RECIPE | LEITE'S CULINARIA
2010-11-22 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.
From leitesculinaria.com
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BRAISED TURKEY AND ASIAN VEGETABLES RECIPE | MYRECIPES
Stir into vegetable mixture in slow cooker. Heat in a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle turkey thighs evenly with five-spice powder and black pepper. Add half of turkey to pan. Cook 3 minutes on …
From myrecipes.com
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BEST BRAISED TURKEY LEG SANDWICHES RECIPES | THANKSGIVING | FOOD ...
2016-10-03 Step 1. Season turkey legs with salt and pepper. Step 2. Heat butter and oil in a large heavy bottom pot over high heat. Place one turkey leg in pot and brown on all sides, about 5 minutes. Transfer leg from pot to a plate and repeat with other leg. Transfer other leg to plate.
From foodnetwork.ca
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BRAISED TURKEY LEGS RECIPE - SIMPLY RECIPES
2022-02-22 Sprinkle turkey thighs and legs with salt and pepper. Heat 1 Tbsp olive oil in a large sauté pan with high sides on medium high heat. Add the turkey legs and thighs to the pan and sear until browned on all sides, about 5-8 minutes.
From simplyrecipes.com
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BRAISED TURKEY RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
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. Cover with foil to keep and keep in the oven at 200 degrees. See more result ››
From therecipes.info
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BRAISED TURKEY WITH GRAVY | AMERICA'S TEST KITCHEN
WHY THIS RECIPE WORKS. Braised turkey promises juicy, rich-tasting meat and sumptuous gravy, but to achieve this, we found it takes some finesse. The key step was to use two oven temperatures. We started cooking turkey pieces, uncovered, in a 500-degree oven, whi...
From americastestkitchen.com
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VINEGAR-BRAISED TURKEY DRUMSTICKS & THIGHS – KANA
Preparation. Preheat the oven to 325℉ (160 ℃). Season turkey with salt and pepper. Heat oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium heat. Working in batches, brown turkey on all sides until skin is crispy and golden, about 10 to 15 minutes per batch. Transfer to a plate. Add leeks and garlic to skillet or ...
From kanalifestyle.com
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RED WINE–BRAISED TURKEY LEGS RECIPE - SERIOUS EATS
2019-12-05 Directions Preheat oven to 275°F (135°C). Season turkey legs generously with salt and pepper on all sides. Heat oil in a large straight-sided sauté pan over high heat until shimmering. Add turkey legs, skin side down. Cook, without moving, until turkey is deep golden brown, about 8 minutes.
From seriouseats.com
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THE CHEW: MICHAEL SYMON’S BRAISED TURKEY THIGHS WITH SPICY KALE …
2012-11-05 Adjust for seasoning, adding salt if needed, and then add the kale. Cover the pot and cook for 5 minutes. Remove the lid and stir. Put the turkey thighs on top of the kale, put the lid back on, and put in the oven for 40 minutes, until the turkey is cooked through. The pot doesn’t have to go in the oven.
From recapo.com
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ROSEMARY BRAISED TURKEY BREAST | RECIPE - KOSHER.COM
2022-02-02 Pre-heat oven to 350 degrees Fahrenheit. Using a boning knife, carefully remove the breast bone from the breast meat. Reserve bones and breast meat. Heat a large Dutch oven (or pot with a lid) add the oil and heat. Sear the Empire® …
From kosher.com
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BRAISED TURKEY DRUMSTICKS | RECIPES | DELIA ONLINE
Method. First melt half the butter and the oil in the casserole. While that’s heating wipe the turkey drumsticks as dry as possible with kitchen paper and season with salt and freshly ground black pepper. When the butter begins to sizzle, place the drumsticks in the hot fat then, with the heat at medium, brown them, using a spoon and fork to ...
From deliaonline.com
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Top Asked Questions

How do I make a braised Turkey with apples?
After you’ve placed 2x Turkey, 5x Apple, 5x Potato, and 3x Broccoli in the cooker, you’ll get a 100% success rate. If you don’t get a 100% success rate, add more of an ingredient until you reach 15/15 ingredients. Select “Cooking” to start making the turkey. Once it’s done, you’ll get 1x Braised Turkey with Apples.
How to cook a turkey breast in a Dutch oven?
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.
How to cook turkey breast in oven with olive oil?
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.
What is the best way to cook a fully cooked turkey?
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.

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