Herb and shallot braised turkey pieces

By Andrea Buckett
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Slow cooked herb infused turkey pieces is my favourite way to cook turkey. It requires no advanced preparation and turns out mouth-wateringly succulent every time. You can use a variety of turkey pieces like the breast, thighs and legs. I chose the two cuts that my family enjoys the most, the breast and thighs. Served up alongside your favourite sides, you have the makings of a perfect turkey dinner.           

SERVES
4

Ingredients

  • 1 skin on bone in split turkey breast
  • 2 skin on bone in turkey thighs
  • 1 tablespoon salt
  • 3 tablespoon canola oil
  • 1⁄2 cup vermouth
  • 4 large shallots, roughly chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 3 garlic cloves, cut in half
  • 10 sage leaves, roughly chopped
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 1⁄2 -cups chicken stock

Directions

  1. Preheat the oven to 300°F
  2. Heat a large shallow Dutch oven over medium-high heat and add canola oil. Season the turkey pieces with salt. Add the turkey, skin side down to the pan and cook for five to eight minutes until the skin is golden brown. Turn turkey and cook for another five min. Remove the turkey from the pan.                                                                                                                                          
  3. Add the shallots, carrot, celery, and garlic to the pan and cook, stirring occasionally for five minutes. Add in the sage, thyme, and rosemary. Pour in the vermouth and chicken stock and bring to a simmer. Nestle the turkey pieces back into the pan. Ensure that the liquid comes halfway up the turkey pieces. Cover and cook for 90 minutes.                                                    
  4. Remove the lid and continue to cook for another 30 minutes. The skin should be crispy and the internal temperature of the turkey should be 165°F.
  5. Remove the turkey from the oven and serve.

Tip: Best practice is to use a dutch oven with a lid to ensure the turkey stays nice and moist as it cooks.                                

                       

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