© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tsp Olive Oil
3 lbs TURKEY PIECES, THIGHS OR DRUMSTICKS, Bone-In With Skin
2 oz Pancetta (Italian Cured Bacon), Thinly Sliced
2 Large Onions, Sliced
2 Carrots, Peeled And Thinly Sliced
2 Celery Stalks, Thinly Sliced
4 Fresh Garlic Cloves, Minced
1/2 c Dry White Wine
1 (28-oz) Can Diced Tomatoes
1 tsp Lemon Peel, Grated
2 tsp Dried Thyme Leaves
To Taste Salt And Freshly Ground Black Pepper
Heat oil in a large nonstick skillet over medium-high heat. Add turkey pieces; brown 2-3 minutes per side. Remove from pan; let cool slightly.
Lift turkey skin; stuff pancetta slices under skin. Set aside.
Add onions, carrots, and celery to skillet; cook 2 minutes or until slightly softened; add garlic; cook 1 minute.
Place vegetables in bottom of slow cooker. Place turkey on top of vegetables.
Pour wine and tomatoes over turkey and vegetables. Sprinkle with lemon peel and dried thyme.
Cook on LOW 8-10 hours or until turkey starts to fall off the bone.
Remove turkey bones and skin; season with salt and pepper.
Serve with mashed potatoes, rice or noodles.