Although Spring is around is around the corner we still have cold days where nothing beats having the oven warm up the house and the lovely aroma of turkey and apples wafting through it. Who says turkey and apples are just for the Fall? I love meals like this where the preparation is pretty simple, the oven does most of the work, and in the end you have wonderful comfort food to sit down to. What makes it even better is turkey thighs aren’t as pricey as breast meat and it changes up the Sunday dinner menu.
Apple Braised Turkey Thighs
- 1 Tbsp extra virgin olive oil
- 2 turkey thighs
- coarse salt and ground pepper
- 2 large shallots, thinly sliced
- 4 Cortland or Granny Smith apples, peeled, quartered, and cored
- 2 cups apple cider
- 14.5 oz low-sodium chicken broth
- 2 tsp cider vinegar
Preheat oven to 350 F. In a medium Dutch oven or heavy pot, heat oil over medium-high. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.
Return turkey, skin side up, to pot. Add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover and cook 30 minutes more.
Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.
Source: Everyday Food, October 2009