Recipes

Herb and Shallot Braised Turkey with Vegetables

Published: 

Herb and Shallot Turkey
Portions
4

Ingredients

For the Turkey

1 skin on bone in split turkey breast (.750g)

  • 2 skin on bone in turkey thighs (.750g)
  • 2 tablespoons canola oil
  • 4 large shallots, roughly chopped
  • 1 carrots, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 3 cloves garlic, cut in half
  • 8 sage leaves, roughly chopped
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp chopped fresh rosemary
  • ½ cup vermouth
  • 1 ½ -cups chicken stock
  • Salt and pepper

For the Vegetables

  • 2 carrots, peeled and cut in half crosswise and then into quarters lengthwise
  • 2 parsnips, peeled and cut half crosswise and then into quarters lengthwise
  • 2 cups frozen cut green beans

Directions

  1. Preheat the oven to 350F and remove the green beans from the freezer to thaw. 
  2. Heat a large, high sided oven proof skillet (14 inches), over medium-high heat and add canola oil.  
  3. Season the turkey pieces all over with salt and pepper.. Add the turkey, skin side down to the skillet and cook for about 5-8 minutes until the skin is golden brown. Turn the turkey and cook on the other side for another 3 minutes. Transfer the turkey to a plate. 
  4. Add the shallots, carrot, celery, garlic, sage, thyme and rosemary to the pan with the turkey drippings and cook, stirring occasionally for 5 minutes.  
  5. 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 half way up the turkey pieces - add more stock if needed. Cover and cook for 45min. 
  6. Remove the skillet from the oven. Remove the lid. Skim any excess fat off the top of the liquid. 
  7. Add the carrots and parsnips to the skillet. Toss them in the braising liquid. 
  8. Turn the oven up to 375°F. 
  9. Return the skillet to the oven, uncovered and continue to cook for another 35-45 minutes, basting the turkey occasionally until the veggies are tender. Add the green beans to the skillet and toss with the other vegetables. Cook for 5 minutes until warmed through.  
  10. Remove the skillet from the oven. Transfer the turkey to a serving plate and cover. Transfer the vegetables into a serving dish. 
  11. Serve.