Burgundy Braised Turkey Thighs
Turkey is the traditional centerpiece for Thanksgiving meals in the United States. It symbolizes abundance and gratitude, aligning beautifully with the holiday's themes. There's far more you can do with turkey besides roasting it. This recipe for Burgundy Braised Turkey Thighs, from our friends at the National Turkey Federation, is a rich and delicious one-pot wonder. It is perfect for smaller gatherings and a flavorful alternative to roasting a whole turkey. While turkey takes the spotlight in November, it's a delicious and versatile protein that deserves a place at the table all year long. Happy Thanksgiving from our family to yours.
Recipe Serves 6
Ingredients:
- 3-1/2 lbs turkey thighs, skin removed
- 2 tbsp flour
- 3 tbsp vegetable oil
- 4 cups of onion, coarsely chopped
- 2 cups of celery, coarsely chopped
- 2 cups of carrots, coarsely chopped
- 1 tsp dried rosemary (Ground in a FinaMill Dried Herbs+ Pod)
- 1 tsp dried thyme leaves (Ground in a FinaMill Dried Herbs+ Pod)
- 1 tsp dried sage (Ground in a FinaMill Dried Herbs+ Pod)
- 4 cloves garlic, minced
- 1/2 tsp salt (Ground in a FinaMill Everyday Pod)
- 1/2 tsp pepper (Ground in a FinaMill Pepper Pod)
- 2 bay leaves
- 1-1/2 cups dry red wine (such as Burgundy or Merlot)
- 1 cup chicken broth
Directions:
- Coat Turkey: Dust the turkey thighs with the flour.
- Sear Thighs: Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the turkey thighs on all sides. Remove the thighs and set them aside.
- Sauté Vegetables: To the Dutch oven, add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften (about 5-7 minutes).
- Add Seasonings: Stir in the rosemary, thyme, sage, minced garlic, salt, and pepper. Cook for 1 minute until fragrant.
- Deglaze: Add the chicken broth and bay leaves, scraping the bottom of the Dutch oven to loosen any browned bits. Bring to a boil.
- Combine: Place the turkey thighs on top of the vegetable mixture, making sure they are nestled in. Spoon about 1/4 of the reserved vegetable mixture on top of the thighs.
- Boil and Cover: Add the wine, increase heat to high, and bring the mixture to a boil. Once boiling, remove the Dutch oven from the heat, tightly cover with aluminum foil, and place the lid on top.
- Bake: Bake at 400°F for 30 minutes. Reduce heat to 350°F and continue to bake for 90 minutes. Using a digital meat thermometer, verify the internal temperature of the turkey thighs reaches at least 165°F.
- Serve: To serve, place the turkey thighs on a serving platter. Remove and discard the bay leaves. Spoon the vegetables over the turkey.
About the National Turkey Federation
The National Turkey Federation proudly represents America's turkey farmers and processors as well as their industry partners. Since 1940, NTF has served as the national advocate for America's turkey industry, raising awareness for their members' products while strengthening their ability to profitably and safely deliver wholesome, high-quality and nutritious food to consumers worldwide.
Headquartered in Washington, D.C., NTF represents more than 95 percent of the turkey industry. Nearly 300 companies from every sector of the industry are affiliated with NTF, including growers, processors, hatchers, breeders, distributors, allied services and state associations. For other delicious recipes and to learn more, click here for their website or follow them on Instagram @natlturkeyfed.
