Braised Turkey Parts

BraisedEasyPrep 25 minCook 2hServes 8

Skip the whole bird: legs and thighs braised in wine and stock turn fall-apart tender, and dark meat lovers get exactly what they want.

Ingredients

4 turkey legs or thighs (about 5 lb total)
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
2 onions, sliced
3 carrots, cut in chunks
3 celery stalks, cut in chunks
4 garlic cloves, smashed
1 cup dry white wine
2 cups chicken or turkey stock
2 bay leaves
1 bunch fresh thyme

Steps

Heat the oven to 325°F. Season the turkey parts with salt and pepper.
Sear the parts in olive oil in a heavy oven-proof pot until browned on both sides; set aside.
Soften the onions, carrots, celery and garlic in the same pot, about 8 minutes.
Pour in the wine, scraping up the browned bits, then add stock, bay and thyme.
Return the turkey to the pot, cover and braise 1½–2 hours until the meat yields easily and reads 175°F or higher.
Serve the parts with the vegetables and sauce from the pot.

Serve with: buttered egg noodles, mashed parsnips and the braising sauce spooned over.

Braised dark meat is forgiving: it is better slightly over 175°F than under. Skim fat from the sauce before serving.

Find this recipe in the Holidays section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

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