Every year, I roast a huge turkey for Thanksgiving. When it comes time to serve it, no one ever eats the legs and wings, probably because they get over-cooked and a bit dry. This year, I started to think about how to cook them so they would be juicy and delicious. I knew I wanted to roast the turkey breast, but why not take a chance and try something different? If you have read any of my blogs, you will understand how I came to the decision to braise them. So far, I have braised chicken thighs and lamb chops, and both times was blown away by how moist and flavorful they came out. I thought, why not turkey legs, wings and thighs? Wouldn't it be nice if just once, someone ate the drumsticks? Well, let me tell you, this year they did! It was such a success that I wanted to share it with you.
I went to Whole Foods and bought the following: 2 drumsticks, 3 wings, 3 thighs, and a turkey breast. Recently I heard about dry-brining as opposed to a liquid brining, so I thought I would give it a try. It was actually a lot easier and didn't take up as much room in the refrigerator as the liquid method. Mix the following together:
1 tbs of kosher salt for every 5 pounds of turkey (I used 3 tablespoons)
probably ½ tsp of garlic powder, onion powder, paprika, parsley, thyme, and black pepper


Once they are all nice and browned, place them aside and cut up the following:
1 medium onion, chopped
2 large leeks, white and pale-green parts only, chopped
8 cloves of garlic, crushed
6 stalks of celery, sliced
4 carrots, sliced
4 carrots, sliced
4 sprigs each: parsley, thyme, sage
1 box chicken broth
Add the onion, leeks, celery, and garlic to the pan and cook until softened, 5-8 minutes. Add the wine and herb sprigs, bring to a boil, then simmer for about 10 minutes (until it reduced by about half).
Return the turkey to the pans and add the chicken broth. Again bring to a boil, then reduce and simmer covered until the meat is tender (about 2 ½-3 hours). Remove the cover and cook another 35-45 minutes, until the meat is falling off the bone,. Add salt and pepper to taste.
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