My go-to turkey recipe

http://www.nytimes.com/2008/11/12/dining/121mrex.html?_r=0

I started using this recipe a few years back and I am pretty sure I will never look back. The result is delicious and SOOOO easy to serve.

The idea of braising a turkey makes so much sense. The dark (thigh) meat needs to cook for a long time and braising yields a tender, fall of the bone turkey thigh. Searing the meat and using pork sausage gives the braising liquid an awesome flavor and therefore results in a perfect gravy.

*** I use a combo of lamb stock, veggie stock, and white wine for my braising liquid.

Since the bird is already deboned and butchered, slicing is a piece of cake. I shred the thigh meat, leave the drumsticks whole and slice the breast.

Image

This method is also super fast when you are talking about a 16 lb bird cooking in only 3 hours.

Try it, all you need is a good knife and kitchen shears.

Happy Thanksgiving! xo, SW and Sweet P

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About Siobhan

My name is Siobhan and I live with my husband and our beautiful daughter in New York. I love real, whole, healthy food and I am passionate about biodynamic farming practices. I try to eat locally as often as possible and to support my local farmers.
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