Turkey Thighs With Prosciutto, Tomatoes and Olives

Name: Turkey Thighs With Prosciutto, Tomatoes and Olives
Total time: 2 h 30 min
Yield: 4 or more servings
Ingredients: 2 tablespoons extra-virgin olive oil; Some diced prosciutto (ideally from a chunk, not thin slices); 2 turkey thighs; Salt and pepper; 2 thyme sprigs; 2 cups chopped aromatic vegetables, like celery, carrots, mushrooms and/or onions; 2 or more whole garlic cloves; 1 cup good black olives (pitted or not); 1 cup chopped tomatoes, or sliced cherry or grape tomatoes; Water, red wine or stock; Chopped herbs (optional), for garnish

Recipe from Mark Bittman

Adapted by The New York Times

Updated Feb. 7, 2023

Total Time: About 2½ hours
Rating: 4(56)
Comments: Read comments

For all the talk about how boring turkey is, it can be quite rewarding when handled properly. But roasting a whole bird is among the least forgiving methods: The white meat almost inevitably overcooks and becomes dry, while the dark meat is undercooked and remains tough. In pursuit of perfectly moist meat and crisp skin, this recipe focuses on turkey thighs. All the measurements and timing are approximate. The general method is to cook the dark meat for a long time, with moisture, and it becomes so tender it gains the consistency of pulled pork. Brown all the meat really well on the skin side, then cook the thighs along with aromatic vegetables, olives, tomatoes, some pork and a bit of liquid. Expose the browned skin so it remains crisp. It may not be exactly traditional, but it makes sense. —The New York Times

Featured in: More Turkey Thighs

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 or more servings

2tablespoons extra-virgin olive oil
Some diced prosciutto (ideally from a chunk, not thin slices)
2turkey thighs
Salt and pepper
2thyme sprigs
2cups chopped aromatic vegetables, like celery, carrots, mushrooms and/or onions
2or more whole garlic cloves
1cup good black olives (pitted or not)
1cup chopped tomatoes, or sliced cherry or grape tomatoes
Water, red wine or stock
Chopped herbs (optional), for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large cast-iron skillet, lightly brown the prosciutto in the oil, then scoop it out of there. Brown the turkey thighs in the same fat, skin side down, sprinkling with salt and pepper and adding the thyme as they cook. Get the skin side good and brown, but don’t worry about the other side much. Remove thighs and set aside. Heat the oven to 300 degrees.
Step 2
Cook the vegetables and garlic together in the same pan, stirring and seasoning with salt and pepper as you cook. Once they’re a bit softened, toss in the olives, tomatoes and prosciutto; lay the thighs, crisp side up, on top. Add enough liquid to come just to the bottom of the thighs. Bake, checking occasionally to make sure the vegetables don’t dry out. (You might also want to stir them once or twice.) When the turkey is tender, it’s done. Garnish with herbs, if you like, and serve.

Ratings

4 out of 5

56 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

pj7 years ago

I’m assuming the oven temp should be 300 not 200. I looked at another recipe of Mr Bittman’s for braising turkey and that called for a 300 oven.

Lewis4 years ago

Very good. Salted the turkey thighs with 1/2 tsp kosher salt each and refrigerated overnight to season the thighs. Made it with pancetta instead of prosciutto. Cooked at 300 degrees uncovered. Thighs reached 165 after about 75 minutes. We'd make it again.

Ann4 years ago

300 degree oven--not 200

Tannseyo5 months ago

This was a great start for my small pantry when I got snowed in. Fried some crumbed bacon, removed from cast iron cassoulet added olive oil to cook the turkey thighs. Only had shallots and carrots so substituted sofrito for the tomatoes. Added chicken broth and Cream of Bacon soup (yes there is such a thing) and sage. Slow cooked on stovetop because I’m not ready to try my convection microwave yet, and don’t have an oven in my RV. Maybe I should say this was the inspiration for an entirely different recipe?

Lewis4 years ago

Ann4 years ago

300 degree oven--not 200

Private comments are only visible to you.