A Thanksgiving braised turkey recipe with cider and vegetables
I never cared all that much about getting the crispiest skin on the Thanksgiving turkey or even the drama of bringing a whole bird to the table to be carved. Mostly I was interested in whatever tasted best and was easiest to make.
Last year, that led me to develop a one-pan dish of harissa-glazed turkey drumsticks roasted on a baking sheet. This year, I decided to continue with the single-dish theme by turning to my reliable Dutch oven. Worth repeating was the reliance on dark meat, the parts of which are generally more affordable than a whole bird or breast — the four thighs in this recipe cost me just about $10. Moreover, dark meat is rich in taste and forgiving, maintaining its tenderness and flavor as much as 30 degrees past white meat’s ideal temperature of 165 degrees (hat tip: America’s Test Kitchen). Since I did drumsticks last year, I turned to turkey thighs, which, much like my wine-braised chicken thighs, I presumed would do well in the Dutch oven.
Success! These cider-braised thighs turned out to be the mostly hands-off yet delectable main course that I would take over a whole bird or breast any day. Consulting with the queen of braises, a.k.a. cookbook author Molly Stevens, helped me nail the recipe.
First you brown four turkey thighs in the pot (they’re big enough that each can be easily carved into at least two servings after cooking). The browned bits left behind serve as the foundation for the braising liquid that will ultimately turn into rich, golden juices that all but eliminate the need, or desire, for a separate gravy. In keeping with the season, hard cider makes up the bulk of the braising liquid (chicken broth and/or unsweetened juice or cider would be fine for those avoiding alcohol), with cider vinegar and thyme for brightness. The liquid bathes a bed of potatoes, carrots and apples, on top of which sit the thighs. This lets the turkey juices render and mingle with the braising liquid and vegetables, while maintaining some of the crispness of the skin. Uncovering the pot toward the end of cooking helps with browning the food and concentrating the braising liquid without affecting the meltingly tender meat coaxed while the Dutch oven is sealed.
This recipe cooked best in a large oval Dutch oven (8 quarts), but it also worked in a 5 1/2-quart round Dutch oven. Because the food is more stacked with less opportunity for evaporation, the braise may need to cook longer and you might want to reduce the braising liquid on the stovetop after it comes out of the oven. Swap in your choice of root vegetables or herbs, too. You can adjust the recipe to your desired timeline. If you want an even slower braise, lower the temperature of the oven and cook longer.
No matter which route you take, I suggest leaning into the homey, welcoming nature of the dish by bringing the Dutch oven right to the table for serving. Let everyone gather and serve themselves, ideally with plenty of the juices for drizzling over mashed potatoes or, of course, dipping slices of my No-Knead Focaccia With Sausage, Apple and Shallots.
Recipe notes: The braise can be made up to 3 days in advance and refrigerated in the Dutch oven (if your Dutch oven is not enameled, transfer to another container for storage). Or refrigerate leftovers for a maximum of 3 days. Reheat covered in the oven at 350 degrees or on the stovetop until warmed through. For crispier bits, you can reheat the turkey and vegetables on a sheet pan in the oven at 350 degrees, with warmed cooking liquid served on the side.
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If you want to use chicken thighs, cut the vegetables a little smaller so they will cook through faster. Aim for 30 minutes covered in the oven and then take the lid off until the chicken is finished, an additional 15 to 20 minutes.
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