administratorDelicious, tender meat without requiring much effort or expense, yet the result is truly impressive. I rarely buy turkey thighs, usually opting for the breast. Turkey meat tends to be firmer than chicken, which is why it often needs a longer cooking or braising time. In this recipe, I used a splash of alcohol to enhance the flavor of the sauce, but it’s completely optional. You can also simply season the meat with your favorite poultry spice mix.
Ingredients:
1 large or 2 small turkey thighs
Poultry seasoning (Knorr or similar), or a mix of salt, pepper, sweet paprika, and thyme
700 ml chicken or vegetable broth
2 cloves garlic, crushed
Oil for frying
1 leek
1 small celery root
4 carrots
2–3 tbsp sour cream
Approx. 40 ml Madeira, brandy, or cognac (optional)
Instructions:
Rub the turkey thighs with the seasoning or spice mix. Heat 2–3 tablespoons of oil in a deep skillet or Dutch oven and sear the meat on both sides until golden brown.
Mix the crushed garlic with the broth. Pour about 500 ml of broth over the turkey. Cover and braise over low heat for about 90 minutes, checking occasionally to ensure the liquid hasn’t completely evaporated. If necessary, add a little more broth.
Meanwhile, peel and prepare the vegetables. Cut the carrots and celery into 1 cm cubes and slice the leek into rounds.
After the turkey has braised for 90 minutes, add the vegetables and continue cooking for another 20–30 minutes, until the vegetables are tender. If needed, add more broth or water to keep everything moist.
Remove the turkey and vegetables to a serving plate. Season the remaining sauce in the pan with sour cream, salt, pepper, and Madeira (or other chosen alcohol). Stir well and transfer to a sauce boat.
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