There’s nothing like the full sensory experience of meat and vegetables simmering away to warm the heart and scent the home, especially during the winter months! Apple-braised turkey legs are going to become your new fall favorite.
While many associate turkey with holiday meals, like Easy Herb Butter Roasted Turkey, it can also be the ideal, filling dish to serve on any Sunday. This meal can be easily prepared in one pot with a few basic ingredients.
Rich and meaty turkey legs are combined with the traditional mirepoix in Braised Turkey Legs and Apples. The slow and low braising method transforms this frequently disregarded but reasonably priced cut of meat into one that is succulent and tender.
Indulge in a Thanksgiving feast with a twist: succulent Dutch oven braised turkey thighs, bursting with flavor and fall-off-the-bone tenderness. This recipe offers a unique alternative to the traditional roasted turkey, perfect for smaller gatherings or those seeking a touch of culinary adventure.
Why Dutch Oven Braised Turkey Thighs?
This recipe offers a myriad of reasons to make it your Thanksgiving centerpiece:
- One-Pot Convenience: This recipe is a dream for busy cooks, as it requires just one pot for both the main course and sides, simplifying cleanup and maximizing flavor.
- Rich, Flavorful Sauce: The braising process infuses the turkey with incredible depth of flavor, creating a rich sauce that rivals traditional gravy.
- Tender, Crispy Turkey: The low-and-slow cooking method ensures the turkey thighs are incredibly tender, while the initial sear delivers a satisfyingly crispy skin.
- Customizable Sides: This recipe allows for flexibility with side dishes. The collard greens and sweet potatoes included in the recipe are just suggestions, and you can easily swap them for your preferred Thanksgiving favorites.
Key Ingredients for Success:
- Bone-in, Skin-on Turkey Thighs: The bone and skin contribute to the rich flavor and crispy texture of the braised turkey.
- Pancetta or Bacon: These add a savory depth to the braising liquid and enhance the overall flavor profile.
- Aromatic Vegetables: Leeks, celery, and garlic provide a base of aromatic flavor that complements the turkey beautifully.
- Fresh Herbs: Thyme and sage add a touch of fresh, herbaceous notes to the dish.
- Dry White Wine: This deglazes the pan and adds a touch of acidity to balance the richness of the dish.
- Apple Cider Vinegar: A final splash of apple cider vinegar brightens the flavors and adds a welcome tang.
Step-by-Step Instructions:
- Prepare the Turkey: Pat the turkey thighs dry and season generously with salt and pepper.
- Sear the Skin: Heat olive oil in a Dutch oven over high heat. Sear the turkey thighs skin-side down until deeply browned, about 4-5 minutes per side.
- Sauté the Aromatics: Add pancetta or bacon to the pot and cook until browned. Stir in leeks, celery, garlic, and seasonings, cooking until softened.
- Deglaze and Braise: Add white wine and scrape up any browned bits. Add thyme, sage, bay leaves, and stock, bringing to a boil. Submerge collard greens in the liquid and place turkey thighs on top, skin-side up.
- Bake and Add Sweet Potatoes: Bake uncovered for 1 hour. Stir in sweet potatoes, keeping the turkey skin exposed. Bake for another hour, or until the turkey reaches an internal temperature of 165°F.
- Finishing Touches: Stir in apple cider vinegar and let the braise rest for 5 minutes before serving.
Tips for Extra-Crispy Skin:
- Patience is Key: Allow the turkey to cook undisturbed until deeply browned for optimal crispiness.
- Work in Batches: Avoid overcrowding the pot to ensure even browning.
- Strategic Positioning: Nestle the turkey pieces in the pot with as much skin exposed as possible for maximum crispness.
Serving Suggestions:
- Creamy Polenta: This creamy bed provides a luxurious base for the braised turkey and vegetables.
- Stuffing: A classic Thanksgiving side dish that complements the turkey beautifully.
- Mashed Potatoes: A comforting and satisfying accompaniment to the rich flavors of the braised turkey.
Storage and Leftovers:
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze leftovers in an airtight container for up to 3 months.
This Dutch oven braised turkey thighs recipe is a Thanksgiving game-changer. It’s a flavorful, convenient, and customizable dish that will impress your guests and leave them wanting more. So, ditch the traditional roasted turkey this year and embrace the incredible flavors and ease of this one-pot wonder. Happy Thanksgiving!
Additional Resources:
- Braised Turkey Thighs Recipe: https://www.today.com/recipes/braised-turkey-thighs-recipe-t119124
- Dutch Oven Braised Turkey Recipe: https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221
Keywords: Dutch oven, braised turkey, turkey thighs, Thanksgiving, crispy skin, one-pot meal, flavorful, easy, recipe, holidays, side dishes, collard greens, sweet potatoes, apple cider vinegar, creamy polenta, stuffing, mashed potatoes, leftovers, storage, freezing.
Note: This summary is approximately 888 words, incorporating relevant keywords and using markdown formatting for easy copy-pasting. It also includes links to the original recipes for further reference.
Top Tip for Braised Turkey Legs with Apples
Braising is a technique used in this recipe to break down the meat and make it soft and delicious. Reduce the heat to low and make sure your turkey legs aren’t completely submerged before adding the liquid. This will additionally enable the sauce’s flavors to intensify as they simmer.
How to Make Braised Turkey Legs with Apples
This easy braise is the ultimate one dish meal. This recipe’s initial vegetable-chopping prep is the most labor-intensive step.
Time needed: 2 hours and 15 minutes
This one-pot meal combines succulent turkey legs with hearty vegetables.
- Mise en Place Chop all of your vegetables. Heat a Dutch oven over medium heat.
- Brown, fill the Dutch oven with olive oil, and let it warm up fully. Add your turkey legs. Before turning them, give the first side a few minutes to brown. Brown all sides. Remove from the pan.
- Sauté: Fill the Dutch oven with the onions, celery, carrots, and mushrooms. When the onions are translucent, sauté them for a few minutes while stirring now and then. Season with salt, pepper, and fresh thyme.
- Braise Return the turkey legs and any drippings to the pot. Add the broth and apple cider. Cover and turn the heat to low. Bake the turkey legs for 1 and a half hours, or until the meat is very soft.
- Bake Preheat your oven to 350 degrees. Nestle your sliced apples into the Dutch oven. Bake uncovered for thirty minutes.
This same recipe can also be made with turkey thighs. Brown them the same as the turkey legs. The cook time will very.
Hard cider can also be used in this recipe. Use your preferred brand of hard cider in place of the apple cider.
Your best friend when making this one-pot meal is a Dutch oven. It moves effortlessly from the oven to the dinner table and the stovetop. Select one that is big enough to fit your turkey legs inside without being too crowded.
This is the kind of dish that reheats well and tastes even better the following day. In the refrigerator, leftovers can be kept for three to four days in an airtight container.
Thanksgiving Turkey Thighs !
FAQ
Why are my turkey thighs tough?
How big of a Dutch oven do I need for a turkey?
Do turkey thighs take longer to cook than breasts?
What temperature is a turkey thigh cooked at?
How long do you cook turkey thighs?
Season the turkey thighs on all sides with salt and black pepper. When the oil is hot, add the turkey thighs, skin-side down, and sear until golden brown on the skin side, about 6 minutes (reduce the heat if the skin begins to burn). Flip the thighs and cook until golden brown on the second side, 4 to 5 minutes more.
How do you cook turkey thighs in a Dutch oven?
2. In a large Dutch oven or heavy high-sided skillet, heat the canola oil over high heat. Season the turkey thighs on all sides with salt and black pepper. When the oil is hot, add the turkey thighs, skin-side down, and sear until golden brown on the skin side, about 6 minutes (reduce the heat if the skin begins to burn).
How do you cook chicken thighs in a Dutch oven?
Heat the oil in a large Dutch oven over medium-high heat. Add the thighs, skin side down, working in batches, as needed, and cook until golden brown on both sides, about 10 minutes. Transfer to a platter or baking sheet as done. To the same pot, add the shallots and garlic, and cook until very soft, about 10 minutes.
How do you cook a Turkey in a Dutch oven?
Arrange a rack in the middle of the oven and heat the oven to 350°F. Pat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper. Heat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary.