Fall off the bone and easy turkey recipe. Braised Turkey with Carrots is a one pot, on the stove, finger good licking turkey recipe, packed with all the right holiday turkey flavours.
I love turkey. I love that it’s festive and that I feel all cozy when everyone’s together eating it. As the big bird is usually served with lots of family and friends around, celebrating a seasonal holiday, I can see why I love not only the taste of turkey, but what it signifies to me.
Hanging out with loved ones, eating delicious food, celebrating … I’m pretty sure that’s my idea of a truly awesome time.
I’ve made a few whole birds in my time. Brining, dry rubs, high heat, low heat, I’ve done a lot of different cooking methods. The method below however, always generates exceptionally good feedback. As the star of the meal, be warned that it is not the whole bird. It’s the legs: thighs and drumsticks with bright carrots and a sprinkling of herbs.
I served it on Friday at our “faux-Thanksgiving” meal with 7 of our close friends and it was the most well received dish (next to the bread pudding aka stuffing which I will be posting this week as well).
This recipe also does not involve the oven. Yes, you read that correctly. You can have an amazing festive turkey meal without even turning on the oven.
This recipe is straightforward and I’d even go so far to say foolproof in producing tasty turkey. In serving parts of the bird versus serving it whole you have more control over heat and moisture getting to the meat, making it easier to ensure that it doesn’t dry out. I also find that buying turkey this way is much more affordable than the whole bird.
My minis also love this turkey. The meat is so tender and falls easily off the bone, they enjoyed this festive meal multiples this weekend … and took away any leftovers for us! I mean isn’t the point of cooking turkey leftovers for turkey sandwiches?
More easy turkey recipes:
- Rosemary & Juniper Roast Turkey
- Slow Cooker Miso Soy Turkey
- Mini Turkey MeatballsNeed a leftover turkey recipe?
- Leftover Turkey Pot Pie
- 1.5 lbs turkey drumsticks, skin-on, bone-in two pieces
- 2 lbs turkey thighs, skin-on, bone-in two pieces
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2 tbsp vegetable oil, such as canola or grapeseed
- 1 medium yellow (cooking) onion
- 2 large leeks, whites and pale green parts only, chopped
- 6 stalks celery, thinly sliced
- 8 cloves garlic, crushed
- 1.5 cups dry white wine
- 1 bunch flat-leaf (Italian) parsley, 4 sprigs plus 1/2 cup chopped leaves (divided)
- 2 sprigs sage
- 4-6 cups chicken broth, low sodium preferred
- 8 small carrots, tops trimmed and carrots halved lengthwise
- 1/4 cup chopped fresh chives, optional
Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook turning the turkey occasionally, until browned on all sides, 15-20 minutes per batch. Transfer to a large plate.
Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5-8 minutes. Add wine, parsley and thyme and sage sprigs; bring to a boil, reduce heat and simmer until reduced by half, 8-10 minutes.
Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2.5-3 hours.
Add carrots and cook uncovered until carrots are soft and meat is falling off the bone, 35-45 minutes; season with salt and pepper.
Transfer turkey and carrots to a platter. Top with chives and the 1/4 cup of chopped parsley.
Strain sauce; serve along side.
Recipe from Bon Appetit
Enjoy! And Happy Thanksgiving to you and yours!