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.
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