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Braised Turkey

Name: Braised Turkey
Prep time: 20

(32 votes, average: 3.97 out of 5)

20 min prep

8 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

This simple braised turkey recipe reminds us how flavorful turkey can be. Braising is a wonderful way to cook meat: it cuts down on the work when energy is low & is the perfect...

¼ cup extra virgin olive oil
2 teaspoons salt
2 teaspoons pepper
1 turkey breast (see Chef Tips)
1 turkey thigh
1 leek, sliced
1 large carrot, sliced
3 celery stalks, sliced
1 tablespoon ground sage
1 tablespoon dried thyme
1 teaspoon salt
½ teaspoon pepper
2 cups chicken stock

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Nutrition Facts

Calories

689 cals

Fat

34 g

Saturated Fat

9 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

15 g

Carbohydrates

6 g

Sugar

2 g

Fiber

1 g

Protein

84 g

Sodium

1136 mg

Directions

In a large Dutch oven pot, heat olive oil of medium heat. Season the turkey breast and thigh on all sides with salt and pepper. Add the turkey pieces to the pot, and sear on both sides until golden brown, about 5 minutes per side. Remove the turkey from the pot and transfer to a plate.
Lower heat and add the leek, carrot, and celery to the pot and sweat the vegetables. If the vegetables look dry add a few tablespoons of olive oil. Season with the sage, thyme, and salt, and pepper and continue to cook the vegetables for about 5 minutes, or until they start to get soft.
Add the turkey back to the pot on top of the vegetables. Pour the stock into the pot. It should reach halfway up the sides of the turkey. Bring the liquid to a simmer, then lower the heat to medium low.
Cook for 1 hour, then remove the turkey breast and place on a clean plate. Cover with foil to keep and keep in the oven at 200 degrees. After 30 minutes longer, remove the thigh and place on a plate; cover with foil to keep warm.
Heat the broth and vegetables in the pot over medium high and simmer for about 10 minutes, or until liquid is reduced and a thick gravy forms.
Slice the turkey and spoon the gravy over top.

Chef Tips

Before you buy your turkey, measure your Dutch oven. Unless it is really large, 7 quarts or more, you may need to buy a smallish breast, so you can be sure it will fit snugly in.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.