Basic Braised Turkey
- Total Time
- About 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- Salt and freshly ground black pepper
- 4turkey thighs (or 2 drumsticks and 2 thighs) and 1 boneless breast (2 halves)
- ½pound bacon or pancetta, diced (optional)
- 2large onions, diced
- 1pound shiitake or other mushrooms, sliced
- 2pounds carrots, peeled and diced
- 1bunch celery, diced
- A few branches sage, thyme or rosemary
- 3cups turkey stock or water, or more
- Chopped fresh parsley for garnish (optional)
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.)
- Step 4
Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.
- At least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. This recipe is in line with traditional levels of doneness and is intended to produce the best-tasting food. If the turkey is cooked to 155, its temperature will rise to 165 or higher while resting. Cooking to a temperature of 165 isn't unreasonable, but the turkey’s temperature will rise to 175 or 180 before serving, leaving it overdone. If you're most comfortable cooking to higher temperatures, feel free, but expect drier meat.
- How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper. For every 4 to 6 cups of stock, mix together ⅓ cup cornstarch and ¼ cup water until smooth. Add the cornstarch mixture to the gravy, stirring constantly. It should thicken almost instantly; serve right away.
Private Notes
Comments
I made this recipe twice in the last week - and my party guests gobbled up every morsel of it, said they never had turkey as delicious and as moist. I simplified the process a bit: cooked the vegetables as directed, then divided them between two roasting pans. Nestled dark meat in one pan, put in the oven for 90 min, then added the second pan with white meat nestled in veggies for additional 40 min. In 130 min both dark meat pan and white meat pan were perfectly done. Perfection!
Made this with two very large thighs which cooked considerably faster than predicted. (90 mins to 160).
Used mushrooms, celery, yellow peppers, and some celery root (no carrots on hand) and it was excellent. Remaining braising liquid was an excellent start to a gravy.
Rather than mess up additional pans I roasted/braised in the same large saute pan as the browning. Worked great.
I use a stick blender to blend the vegetable with the drippings and extra stock if necessary. Make a luscious gravy and everyone eats the vegetables knowingly or unknowingly. I make a similar gravy for brisket roasted atop vegetables. sometimes use a diced rutabaga with the rest of the vegetables.
Took way longer than recipe said. It's been 2.5 hours and still not tender.
Made a boneless, skinless turkey breast version of this after coating with lots of salt, pepper & full-fat yogurt x 6 hours. Wiped off the marinade then braised in white wine, veg stock, + carrots, celery, fresh sage leaves, & reconstituted dried mushrooms. Baked at 350º instead of 300º - oops, so it was (over)done in 30 minutes, but still really tender & moist, thanks to the marinade. Removed the veg, & used the strained mushroom liquid + giblets & veg stock for gravy - leaf lard for the fat).
They key really is to take it off at 155ish and let it come up to temp. Also, I'd recommend adding a few whole garlic gloves and when it's all done, use them like as a delicious spread on your meat.
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