BRAISED DARK MEAT TURKEY OVER EGG NOODLES
Flavor, flavor, flavor! From Good Deal with Dave Lieberman.Good deal Dave!This may be cooked in a crockpot. The ale in this may be replaced by chicken or vegetable broth. You may also use chicken legs and wings instead of turkey.
Provided by Sharon123
Categories Poultry
Time 4h15m
Yield 8-10
Number Of Ingredients 14
Steps:
- Generously salt and pepper the turkey.
- Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown evenly on all sides. Do this in batches if necessary.
- When browned, remove the turkey from the pot. Reduce the heat to medium-high and add onions, carrots, and celery and cook until tender. Add tomato paste and cook, stirring, until it is mixed in well. Add all remaining ingredients, except olives and rosemary, and stir until everything is mixed well. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3-3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork(or throw in a crockpot at this point and cook on high for 3-3 1/2 hours-or low for 6-8 hours). Remove rosemary sprigs and serve over hot egg noodles. Enjoy!
- Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.
Nutrition Facts : Calories 576.2, Fat 35.2, SaturatedFat 8.4, Cholesterol 158.9, Sodium 429.6, Carbohydrate 11.9, Fiber 2.5, Sugar 5.3, Protein 48.4
BASIC BRAISED TURKEY
Provided by Mark Bittman
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
- Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
- Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
- Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.
BRAISED DARK MEAT TURKEY
This recipe is adapted from a Food Network recipe by Chef David Lieberman. I have changed it to cook in a Crock-Pot or slow cooker. The original recipe called for 1 cup of pitted, oil cured olives, to be cooked in with the meat. If you like the strong flavor of olives, you can serve some on the side. This dish may be served over egg noodles, soft polenta, rice or potatoes.
Provided by cathyfood
Time 6h20m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Generously salt and pepper the turkey.
- Clean and cut onion, carrots and celery into 1/2 inch dice.
- Heat 2 tablespoons oil in a large heavy skillet or Dutch oven over medium-high heat. Brown turkey pieces evenly all over. Cook in batches if necessary. Place browned turkey pieces in slow cooker.
- Reduce heat under skillet and add onion, carrots and celery, cook until tender.
- Add tomato paste and cook, stirring, until mixed.
- Add broth, vinegar, beer, and garlic cloves, stir until mixed.
- Pour vegetable mixture into slow cooker over turkey. Add rosemary sprigs.
- Cook on Low for 6 hours or High for 3-4 hours, until meat falls from bone easily when nudged with a fork. Remove rosemary sprigs. Debone meat and serve with sauce. Serve oil-cured olives on the side if desired.
Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 5.2, Cholesterol 161.2, Sodium 390.4, Carbohydrate 12.8, Fiber 2.6, Sugar 5.6, Protein 47
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