‘Tis the season for warm and cozy dishes! There is nothing like the full sensory experience of meat and vegetables simmering away to warm the heart and perfume the home. Braised Turkey Legs with Apples is sure to become a new fall favorite.
While many people think of turkey for their holiday celebrations such as Easy Herb Butter Roasted Turkey, it can also be the perfect comforting and hearty dish to serve up any Sunday. With just a few simple ingredients, this one pot meal comes together with ease.
Braised Turkey Legs and Apples combines the classic mirepoix with rich and meaty turkey legs. This often overlooked but budget friendly cut of meat becomes tender and succulent by the slow and low braising process.
As an avid cook and turkey enthusiast, I’m always on the hunt for new and delicious ways to prepare turkey. After years of roasting whole birds and experimenting with cut-up turkey parts I’ve landed on a hands-down winner – Dutch oven turkey thighs. This cooking method consistently produces the most moist flavorful and tender turkey I’ve ever tasted.
So what’s the secret? It all comes down to braising the thighs low and slow in a flavorful liquid inside a Dutch oven. This locks in moisture while allowing connective tissue to break down over time resulting in meat so tender it literally falls off the bone.
Here’s my proven step-by-step method for making melt-in-your-mouth Dutch oven turkey thighs every time
Ingredients:
- 4-6 bone-in, skin-on turkey thighs (2-3 lbs total)
- 2 Tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth or white wine
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
Instructions:
Step 1 – Season the Thighs
Pat the turkey thighs dry and generously season all over with salt and pepper. This helps ensure deep flavor and crispy skin.
Step 2 – Brown the Thighs
Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the thighs skin-side down and cook until deep golden brown, about 5 minutes per side. Browning adds richer flavor and color.
Step 3 – Sauté the Aromatics
Remove the thighs and set aside. Add the onion and garlic to the pot and sauté until softened, 3-4 minutes.
Step 4 – Deglaze the Pan
Pour in the chicken broth or wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds flavor to the braising liquid.
Step 5 – Braise the Thighs
Return the thighs to the pot along with any accumulated juices. Add the rosemary and thyme. Bring to a simmer, then cover and transfer to a 300°F oven. Braise for 1-1 1/2 hours until thighs are very tender.
Step 6 – Finish and Serve
Allow the braised thighs to rest 10 minutes before serving. Garnish with fresh parsley or chopped green onion. Serve with mashed potatoes, rice, or roasted vegetables to soak up the delicious braising sauce.
Tips for Success
- Use bone-in, skin-on thighs only. The bones and skin add moisture, flavor and structural integrity during braising.
- Don’t skimp on browning time. Well-browned thighs leads to much deeper, richer flavor.
- Use a Dutch oven or heavy pot with a tight-fitting lid. This allows the thighs to braise in their own steam.
- Braise low and slow. High heat can make the thighs tough and dry. Low, gradual heat gently breaks down connective tissue.
- Let the braised thighs rest before serving. This allows juices to absorb back into the meat.
- Add cubed potatoes, pearl onions or carrots during the last 30 minutes of braising for a one-pot meal.
Common Questions
What does “braising” mean?
Braising involves browning meat or vegetables first, then slowly cooking them in a small amount of liquid in a covered pot. The gentle moist heat tenderizes tough cuts while infusing them with flavor.
What size Dutch oven do I need?
Choose a 5 or 7 quart Dutch oven to allow ample room for the thighs to braise evenly. Avoid overcrowding.
Can I braise ahead of time?
Absolutely! Braised thighs can be made 1-2 days in advance then reheated gently before serving. The flavors will continue to mature.
What sides go well with braised turkey thighs?
Mashed or roasted potatoes, egg noodles, wild rice, roasted vegetables and crusty bread are all excellent pairings.
Can I use bone-in chicken thighs instead?
You sure can. Follow the recipe, reducing braising time to 40-50 minutes until chicken is cooked through.
The Verdict
If you’re looking for an easy way to prepare moist, delicious turkey with amazing texture, look no further than braised turkey thighs. The low and slow braise works wonders on relatively inexpensive turkey thighs, transforming them into a meal so tender and full of flavor your guests will think you slaved away all day. Just be prepared for requests for second helpings!
How to Make Braised Turkey Legs with Apples
This easy braise is the ultimate one dish meal. The most labor-intensive part of this recipe is the initial prep of chopping your vegetables.
Time needed: 2 hours and 15 minutes
Hearty vegetables and sumptuous turkey legs come together in this easy one pot meal.
- Mise en Place Chop all of your vegetables. Heat a Dutch oven over medium heat.
- Brown Add olive oil to the Dutch oven and allow it to heat through. Add your turkey legs. Allow the first side to brown for a couple of minutes before turning them. Brown all sides. Remove from the pan.
- Sauté Add the onions, celery, carrots, and mushrooms to the Dutch oven. Sauté for several minutes, stirring occasionally, until the onions are translucent. Season with salt, pepper, and fresh thyme.
- Braise Add the turkey legs back into the pot along with any drippings. Add the broth and apple cider. Cover and turn the heat to low. Allow the turkey legs to braise for one and a half hours, or until the turkey is tender.
- Bake Preheat your oven to 350 degrees. Nestle your sliced apples into the Dutch oven. Bake uncovered for thirty minutes.
This same recipe can also be made with turkey thighs. Brown them the same as the turkey legs. The cook time will very.
Hard cider can also be used in this recipe. Replace the apple cider with your favorite brand of hard cider.
A Dutch oven is your best friend for this one pot meal. It easily goes from the stovetop to the oven to the dinner table. Pick one large enough to accomidate your turkey legs without crowding them.
This is one of those meals that reheats easily and is even better the next day. Leftovers can be stored for 3-4 days in an airtight container in the refrigerator.
Top Tip for Braised Turkey Legs with Apples
This recipe uses the process of braising to break down the meat and transforming it into something tender and succulent. You want to keep your heat low, and when adding your liquid make sure that your turkey legs aren’t fully submerged. This will also allow the flavors of the sauce to concentrate as they cook down.
