How to make it

  • In a heavy saute pan, heat the olive oil over medium high heat
  • Add onions and saute for 2 minutes
  • Add garlic and saute about 1 minute
  • Add about 2 tablespoons water, turn heat to low, and cover onions for about 3-5 minutes (this helps them cook more evenly and brown without burning)
  • Meanwhile, prepare a "bouquet garni" by putting the seasonings together in a sleeved tea bag, a little square of cheesecloth tied together, or a large spice ball--But if you don't have those, just toss them in and fish out later!
  • Scrape the onions and garlic onto a plate, turn the heat back to medium high, add a little more oil, and brown the turkey thighs on both sides (about 3-5 minutes each side)
  • Add the onions, carrots, seasoning, broth and wine; they should come about 1/2 way up to the side of the turkey thighs. Add more or less broth if you need to.
  • Bring to a low boil, then turn the heat to low and braise 1 1/2 to 2 hours, turning the thighs over once, until they are tender when poked with a fork.
  • If you like, thicken the broth: Put 2 tablespoons instant flour in a cup, add a few tablespoons of broth and stir until smooth. Gradually add more broth, then stir all into the saute pan and bring to a low boil for 2 minutes.
  • This is a comfort food dish--the resulting meat is very tender and flavorful, with a luscious broth, but the seasoning is mild enough that you can re-use the turkey in many ways. I cut the meat off the bone but left the bones in to add gelatin to the sauce. It will keep better if you bring it to a boil every 3 days or so.

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