Ingredients
- 4 to 4 1/2 pounds turkey thigh (4 bone-in, skin on thighs)
- Olive oil
- Seasoned salt and freshly ground black pepper
- 1 1/4 pound rutabaga (1 large, peeled, 1 1/2 inch cubes)
- 1 red onion (chopped)
- 4 large garlic cloves (sliced)
- Rosemary (3 sprigs)
- Thyme (5 sprigs)
- Sage (3 sprigs)
- 1 1/2 cups cranberries (fresh, picked over, white or pale discarded)
- 1 cup white wine (such as Pinot Grigot)
- 2 cups chicken stock
- 3 tablespoons white wine vinegar
- 1/4 cup honey
- 1 cup fresh parsley
- 1 whole lemon (zested)
- 1/4 cup granulated sugar
How to Make
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Step 1: Preheat a (oven proof) Dutch oven over medium-high heat.
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Step 2: Pat the turkey thighs dry. Season well with seasoned salt and pepper.
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Step 3: Add a drizzle of olive oil to the pot and place the thighs skin side down into the pot. Cook until well browned on both sides (about 8 to 10 minutes total). Remove thighs and set aside.
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Step 4: Add the cubed rutabaga, onions and garlic to the pot and season with salt and pepper. Cook, stirring occasionally, about 5 minutes. Add the turkey thighs back into the pot and rest on top of the cooked vegetables. Add the herb bundle, 1 cup of cranberries, wine, stock, vinegar and honey. Bring braising liquid to a boil then lower heat to a simmer. Cover and cook until turkey thighs are cooked through (about 1 1/2 hours, or you could place in a preheated 350°F oven for about 1 1/2 hours.
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FOR THE CRANBERRY GREMOLATA
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Step 5: Combine the remaining cranberries and sugar in a blender with a drizzle of olive oil. Pulse a couple times. Add the mixture to a bowl along with the parsley and lemon zest. Stir to combine and season with a pinch of salt.
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Step 6: Serve the braised turkey thighs and vegetables with cranberry gremolata on top.
We hope you enjoy this recipe!
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