Best 4 Apple Braised Turkey Thighs Recipes

BRAISED TURKEY THIGHS

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.

CIDER-BRAISED TURKEY THIGHS WITH POTATOES AND APPLES

Steps:

• 1 Position a rack in the middle of the oven and preheat to 350 degrees
• 2 Season the turkey thighs all over generously with salt and pepper
• 3 In a large Dutch oven, preferably enameled cast-iron and oval, over medium-high heat, heat the olive oil until shimmering
• 4 Place two of the thighs skin side down in the pot and sear until dark golden brown (the pieces should release easily once browned), 3 to 4 minutes, using a splatter screen as needed
• 5 Flip over and cook until the other side is dark golden brown as well, another 3 to 4 minutes, adjusting the heat as necessary
• 6 Some browning on the bottom of the pan (the fond) is good
• 7 Transfer the thighs to a large, rimmed baking sheet or platter and repeat with the remaining pieces
• 8 Reduce the heat to medium
• 9 Pour off all but about 1 tablespoon of the rendered turkey fat (you can strain and refrigerate the excess to save for roasting vegetables)
• 10 Remove any burned pieces of meat or skin
• 11 Add the garlic to the pan and cook, stirring constantly, until fragrant and golden but not browned, 30 seconds to 1 minute
• 12 Add the cider vinegar to the pan, minding the vigorous bubbling and steam
• 13 Using a spatula or wooden spoon, scrape up any browned bits on the bottom of the pan
• 14 Stir constantly, cooking until the vinegar has reduced to about 1 tablespoon
• 15 Pour in the hard cider, scrape up any browned bits again, add 10 of the thyme sprigs and the bay leaves, and return the heat to medium-high
• 16 Let the cider bubble away until it has reduced by around two-thirds, 8 to 10 minutes (if you're using a round Dutch oven, you may want to take it a bit farther because the liquid won't cook down as readily in the oven)
• 17 Turn off the heat
• 18 Place the potatoes, carrots and apple wedges in the bottom of the pan
• 19 Season with salt and pepper
• 20 Arrange the browned turkey thighs on top, overlapping as little as possible
• 21 Cover, place the pan in the oven and braise for about 40 minutes, or until the turkey registers 155 to 160 degrees on an instant-read thermometer
• 22 (Don't be surprised if this takes longer if your ingredients are more overlapped due to the shape or size of your Dutch oven
• 23 ) Remove the lid and continue cooking until the meat reaches at least 165 degrees (a little higher is fine, as dark meat is forgiving) and the vegetables are tender, an additional 5 to 10 minutes
• 24 Discard the bay leaves and, if desired, the thyme sprigs
• 25 Let the braise rest for at least 10 minutes, as it will be very hot
• 26 You can return the lid to the pan if you're trying to keep it warmer longer - the Dutch oven will insulate it well
• 27 Sprinkle with the leaves from the remaining thyme sprigs, then serve directly from the pot, making sure to include plenty of the braising liquid
• 28 VARIATION: If you want to use chicken thighs, cut the vegetables a little smaller so they will cook through faster
• 29 Aim for 30 minutes covered in the oven and then take the lid off until the chicken is finished, an additional 15 to 20 minutes

APPLE-BRAISED TURKEY THIGHS

Steps:

• Preheat oven to 350°F. In a medium Dutch oven or other ovenproof heavy pot, heat oil over medium-high. Pat turkey dry with paper towels and season with salt and pepper. Add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate.
• Add shallots to pot and cook, stirring occasionally, until softened, 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 transfer to oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.
• Remove pot from oven and transfer turkey to a cutting board. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones); remove skin, if desired. Serve turkey with apples and pan sauce.
• Nutrition Information
• (Per Serving)
• Calories: 399
• Fat: 10.6g (2.8g Saturated Fat)
• Protein: 37.3g
• Carbohydrates: 38.6g
• Fiber: 3.5g

BASIC BRAISED TURKEY

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.