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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
There’s far more you can do with turkey besides roast it. Burgundy Braised Turkey Thighs are a rich and delicious one pot wonder that may be just the alternative you’re looking for. Check out more ways to put a twist on your traditional turkey dishes.
3-1/2 lbs turkey thighs, skin removed
2 tbsp flour
3 tbsp vegetable oil
4 c onion, coarsely chopped
2 c celery, coarsely chopped
2 c carrots, coarsely chopped
1 tsp dried rosemary
1 tsp dried thyme leaves
1 tsp dried sage
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 large bay leaves
3 c red Burgundy wine (you can substitute with a Pinot Noir)
1 c dried apricots, coarsely chopped
In a shallow bowl, coat the turkey thighs in flour.
Heat the oil in a large Dutch oven over medium-high heat. Brown the thighs, 4 minutes per side, and set aside.
To the same Dutch oven, add onion, celery and carrots. Cook over medium-high heat for 2 to 3 minutes.
Stir in rosemary, thyme, sage, garlic, salt, pepper, bay leaves and apricots. Fold in any remaining flour.
Remove half of the vegetable mixture from Dutch oven and set aside.
Place the thighs on top of the vegetable mixture remaining in the Dutch oven. Spoon reserved vegetable mixture on top of thighs.
Add wine, increase heat to high and bring the mixture to a boil. Once a boil is reached, remove the Dutch oven from the heat, tightly cover with aluminum foil and place the lid on top.
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.
To serve, place the turkey thighs on a serving platter. Remove and discard the bay leaves. Spoon vegetables over the turkey.