Braised Turkey ThighsFrom lkredhat 7 years ago
- olive oil (about 2-3 tablespoons) shopping list
- 2 onions, chopped shopping list
- 3-4 cloves garlic shopping list
- 2 turkey thighs (I removed the skin) shopping list
- 2-4 carrots, chopped shopping list
- 2-3 cups broth (I used chicken and mushroom, combined) shopping list
- 1/4 cup red wine shopping list
- seasoning/bouquet garni, made of: shopping list
- 2 bay leaves shopping list
- Peel from 1/2 orange shopping list
- 3-4 allspice shopping list
- 2 cloves shopping list
- 2 peppercorns shopping list
- 2 sprigs fresh thyme shopping list
- Optional: 2 tablespoons instant flour shopping list
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.