Braised Turkey with Carrots
Tried and true moist turkey recipe without any sweating over a hot oven. This easy turkey recipe is perfect for the holidays!
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Add carrots and cook uncovered until carrots are soft and meat is falling off the bone, 35-45 minutes; season with salt and pepper.
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Transfer turkey and carrots to a platter. Top with chives and the 1/4 cup of chopped parsley.
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Strain sauce; serve along side.