Cider Braised Turkey Thighs With Potatoes And Apples Recipes

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

Ingredients

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 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

Ingredients

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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