- November 26, 2013 at 9:03 pm #325258
This is something that I make when everyone is out of town for Thanksgiving and I either just not up to roasting a turkey (regardless of how much I want to have all of the lovely potential leftovers) or the budget said NO!
Wine-Braised Turkey for Two
2 small or 1 large turkey thighs (.75 to 1.25 pounds)
1 cup dry red wine
1 cup low sodium turkey or chicken stock
1/2 cup tawny port
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1 sprig fresh rosemary
Kosher salt and fresh ground pepper
1 tablespoon butter
Remove the skin from the turkey thighs.
Sprinkle the thighs with salt and pepper.
Pour the wine, stock and port into a medium sized heavy pan with a lid. Place the thighs in the liquid and add more stock just to cover the meat. Add the bay leaf, thyme and rosemary.
Cover the pan and over medium-low heat, bring the liquid to a simmer.
On the stove or in a 300° F oven, simmer the thighs for about two hours, or until the meat is fork-tender. Try to keep the liquid at a bare simmer. If it boils, the meat will toughen up.
If you are braising a day or two in advance, remove the thighs from the liquid and let them cool until you can handle them, then put in a ziplock bag and refrigerate.
Strain the cooking liquid into a non-reactive vessel. Cover, cool, then refrigerate. When chilled, skim the fat cap from the liquid.
(If you are braising the day of service, remove the thighs from the liquid and set aside. Strain the cooking liquid into a gravy separator and allow the liquid to settle. Continue with recipe.)
Pour 1 to 1-1/4 cups of the de-fatted braising liquid into a small saucepan, reserving 1/4 cup.
Bring the liquid to a boil and reduce by about 2/3, or until thickened to a sauce consistency. You’ll have 1/4 to 1/3 cups. Keep warm.
(This can be done the day before. Refrigerate and rewarm to continue.)
Meanwhile, pull or cut the turkey meat into bite-sized pieces. Place them in a small pan and moisten with the reserved 1/4 cup of liquid.
Warm the meat to serving temperature over low heat.
When ready to serve, heat the sauce until it feels barely hot to the touch (about 130˚ F). Whisk in the butter one teaspoon at a time, adding each piece only after the previous one has been incorporated. Adjust seasoning with salt and pepper.
To serve with stuffing, mound a serving of turkey over the stuffing.
Drizzle with a scant 2 tbs of sauce. Or serve with mashed potatoes, grits, or mashed sweet potatoes.
- February 18, 2014 at 2:45 pm #451130
I am making this in my slow cooker today. Seems like a great easy conversion. I am going to serve it over mashed potatoes.
Almost any vegetable side will work. And, I think any dry wine would be suitable in this recipe.
- February 19, 2014 at 11:44 pm #451192
I’ve made this in the crockpot and just adjusted the liquid. Let us know how this works for you!
- February 20, 2014 at 3:59 pm #451217
This turned out to be an excellent dish. I halved the liquid anddecided not to reduce it. Instead, I thickened it with 1 T.
of cornstarch mixed with I T. of water. It took about 6 hours for two thighs to cook.
I served mine with jasmine rice andasparagus. Yummy!
- February 20, 2014 at 11:33 pm #451237
Outstanding! Sounds like an excellent meal…and maybe the opportunity for a leftover meal for two? Hmmm…?
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