Braising is my favorite way to cook turkey thighs. The result is perfect fall of the bone, tender meat in a delicious sauce that is perfect over mashed potatoes. One of the best things about this recipe is that it tastes even BETTER made in advance and reheated. Perfect for Thanksgiving, Chanukah or any special occasion. One less thing to be busy with in the kitchen on the day of your party.
To be honest I not only serve this on special occasions but often for weeknight dinners. It's great for those busy nights. Simply cook it the night before and heat it at dinnertime.
Oven Braised Turkey Thighs
Ingredients:
• 6 turkey thighs (not leg, only thighs)*• 2 large onions, chopped
• 4 cloves garlic minced
• 1 cup dry white wine
• 2 cups chicken stock
• 2 Tbsp maple syrup (optional)
• 1 tsp dried thyme
• 2 tsp dried basil
• 1/2 tsp dried rosemary
• kosher salt and pepper to taste
Instructions:
Season turkey thighs with salt and pepper on both sides.
In a large skillet sear turkey thighs 2-3 minutes on each side until golden, in 2-3 batches depending on the size of your pan. Remove turkey thighs to large baking dish or roasting pan
Pour off extra fat leaving about 1 Tbsp
Add onions and 1/4 tsp salt and cook for about 6-8 minutes until softened. Add garlic and cook an additional minute.
Add wine and cook 2-3 minutes until most of the wine has evaporated.
Remove from heat
Add stock, herbs and optional maple syrup and stir to combine
Pour over turkey, cover tightly with foil and bake at 300 for 2 1/2-3 hours until super tender
* If using turkey legs or a combination of legs and thighs cook for an additional 30 min to an hour until legs are tender
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