Braised Turkey Thighs

Turkey Thighs Braised in Red Wine Recipe at:
www.beyondsalmo...
Inspired by Kenji Lopez-Alt's recipe on SeriousEats.com
Ingredients
4 turkey thighs
Salt
1 Tbsp oil (grapeseed, safflower, canola -- anything with high smoke point)
1 large carrot, large dice
1 celery sticks, large dice
1 large onion, large dice
3 garlic cloves, coarsely chopped
2 rosemary sprigs
10 thyme sprigs
1 bay leaf
2 cups red wine (not too tannic)
2 cups salt-free or low-sodium chicken or turkey stock
3 Tbsp butter at room temperature
3 Tbsp all-purpose flour
1/2 tsp pomegranate molasses or to taste
If you can't get your hands on pomegranate molasses, try a splash or balsamic vinegar. Another (probably most traditional) method of adding acidity to the braising liquid is to add 1-2 Tbsp of tomato paste along with your red wine. If you do end up buying pomegranate molasses, you can keep it at room temperature indefinitely and I am sure you'll find plenty of uses for it. So don't feel like you are buying a whole bottle just for this splash and wasting the rest.
Braising time and temperature:
This dish takes 1 h 45 min and up to 3 hours in 275F oven. Why such a big difference in timing? At low temperatures, a 25 degree difference makes a big difference. When you set your oven to 275F, it might really be 300F or 250F, so the timing will vary depending on the oven, the size and shape of your pan, and the size of the thighs. Start it assuming it might take 3 hours. If it's done quickly, you can always rewarm it.
If we were to cover the skillet, the timing would be more predictable. When braises are cooked covered, the pressure builds up in the pot and eventually the liquid boils, so whether you set your oven to 250F or to 300F, you are eventually cooking in 212F liquid. When the pot is left uncovered, the temperature of the oven starts playing a bigger difference. But a covered pot will result in flabby skin, that's why we cook this braise uncovered.
Rewarming
If your turkey cooled off, it's easy to rewarm by setting it back in the strained and degreased braising liquid and simmering it gently to warm back up. Just make sure to keep it skin side up.
Re-crisping the skin
You'll notice that the skin will lose its crispness very quickly. Right before serving, I like to brush the top of each thigh lightly with neutral tasting oil (grapeseed, safflower, or canola) and pop under the broiler. You want to be very far from the broiling element, and give it good 3-6 minutes. In my oven, I set it in the bottom third of the oven while my broiling element is on top of the oven. Watch it very closely. I suggest you do this on one thigh to get an idea of a good setting for you. Even if you don't manage to re-crisp the skin, the turkey will still be delicious
Scaling the recipe to feed more people
4 thighs should serve 8-10 people. They should fit nicely into a 12 inch skillet or a large dutch oven. If you want to cook more thighs, you can brown them in batches in a skillet, and set aside. Then make your sauce in the same skillet and pour it into a large oven safe baking dish or two (like a turkey roasting pan). Put your thighs on top and put in the oven.
Happy Thanksgiving!

[@Vivienvixen]

“That’s BS” 😂 You keep it real and crack me up… Thank you for your down to earth approach to cooking.

[@oneitalia2312]

"Turkey Skin Taco"??? WHO KNEW??? You're adorable! Nice job with the turkey thighs AND the gravy!!! THANK YOU! HAPPY THANKSGIVING!!!

[@MsTwinklystar]

I made this for a pre-thanksgiving dinner with friends, and it was a huge hit! I have never made turkey before and I was so worried, but it turned out amazing! Thank you!

[@lyria8469]

This lady knows what she is talking about. She's doing it right. Thanks for your expertise!

[@ryanburns6284]

Kate Sheldon ... Just discovered her.. She's fantastic , a real cook !!!

[@jf501]

This is the ONLY way we do turkey for Thanksgiving. It is AMAZING

[@TrevorWacker]

Chef, thanks for this recipe. I made it for myself today and it turned out perfectly! This may have been the single best pan sauce I've ever made. I'll be making this again. I used Merlot for the wine and substituted 1 cup of chicken stock with a cup of vegetable stock that I made. Paired with oven roasted Yukon Gold potatoes. A very Happy Thanksgiving Day meal. Cheer!

[@chickennoodle7]

Helen- You've got great taste in food and I appreciate all the small sensibilities you interject into your presentation like the "screw the roux" and why! is important to wipe your poultry down after "brine" in the fridge because it will stick to the pan. Don't ever change your style! So glad I discovered you.

[@berniekida6715]

Pomegranate molasses.....must have! Searching today as the thighs sit in anticipation. Can't wait to taste the results on this wintry November 1st day.

[@psilocyberspaceman]

Roux vs. beurre manié may not make a noticeable difference when you are just looking for a basic thickening agent. However, roux is the thickening agent for béchamel sauce, velouté sauce, and espagnole sauce. When making béchamel sauce, care should be taken not to brown the roux, as it is a white sauce. For velouté sauce, the roux should be blond, whereas the espagnole sauce requires a very dark brown roux. A blond or dark roux will add a nutty taste to sauce (or soup); on the other hand, beurre manié can add a flourish taste if, as mentioned in the video, the starch is not cooked out.

[@suzanneadamson1306]

I love her delivery!!

[@JeannetteShoreland]

Another 'keeper' from Helen's Kitchen! No leftovers on this outstanding dish.

[@helenrennie]

so glad you like it :) I agree. It's a keeper.

[@joemet1973]

I love this video. Watch it every Xmas before I cook this dish. It's delicious.

[@JoeGtars13]

Tried this today with chicken hind quarters. There were no turkey thighs in the market. It turned out great. Crunchy skin. Delicious moist meat. And my wife said it was the best gravy she ever had. I used turkey stock and Merlot. But it must have been that pomegranate molasses! Julia Child's master recipe mashed potatoes never tasted better. I am looking forward to trying this with turkey.

[@yolandadouglas7828]

Made this dish one day ahead and followed your instructions...it was perfect! I used cooking wine though so the taste prob wasn’t exact, but it was oh so good. Thank you.

[@mpwall123]

What a great instructional video. Presentation was immaculate. Well done👍

[@Mochi-sn3ud]

I always come back to this recipe. It is a "no fail" way to cook turkey thighs that are always moist/delicious and with amazing gravy:) Thank you Helen.

[@spwb2k]

Turkey Skin Taco for the win!

[@griffy2000]

Making the skin roll with your hands and taking a bite out of it.....Gotta love it.

[@tauajevitattoo8917]

I made this for Thanksgiving today, absolutely fantastic. Thanks so much for this video.

[@shadedlady4273]

Mine turn out to be TerDuckKen... I sear in Duck Fat, Braise in Chicken Stock instead of Wine. Great Cook times here though... also I like to brine the day before and then Vaccum seal with a dry spice rub to deepen the flavor on the bird. This also adds great depth to the braising liquid when you sear.

[@ahnaahna7278]

I love your videos! I’m subscribed. And I look forward to cooking the turkey thighs. Long long ago I stopped cooking whole turkey. Thks so much! Ahna. Atlanta USA

[@oneitalia2312]

Just think chicken thighs.....same exact method! ♡♡♡♡♡

[@juliehum3948]

It was delicious, thank you for sharing the recipe.

[@TheArteditors]

Whoa first time I am craving for turkey. Wow

[@Yaya90H]

I subscribed after you wrapped the turkey in the skin

[@helenrennie]

Thanks for subscribing!

[@kristinaandthegerman4554]

My new favorite “taco”!

[@sminstudios]

yasssssss

[@ramonajohns2119]

RIGHT--LOL

[@bradleycrenshaw6778]

I think I love you !!!! especially after that turkey, skin, potato rollup and gravy dunk. No now i know i love you

[@ArnelleX-us9yo]

Looks absolutely delicious girl!!! And you are pleasing to the eyes as well....

[@aparnatalwalker9396]

Happy Thanksgiving to you and your family. I’ll try this tomorrow.

[@juan4realz942]

I'm going to suprise my wife and do this, this thanksgiving. LOL Thanks!

[@helenrennie]

Hope it's a good surprise. Let me know how it comes out. Viewers' feedback is so helpful in improving recipes.

[@Mollysky1]

What gal! Making that glorious little turkey skin sandwich at the end! Are you sure you aren't a native Texan!?!? LOVE THIS RECIPE!

[@MadDog31542]

I loved this video. Perfect.

[@bullseye_kyle4773]

Very Nice Helen...i love when u say thats BS...much luv ty for the video

[@ramonc1942]

Oh this is amazing and simple!!!!!

[@olegbb]

This is a delicious recipe which I made when Helen first published it and am making again this year for a very special person. Is there any appreciable difference between using a deep Dutch oven and the shallower skillet she uses here? Also, in place of the pomegranate molasses, which is preferable....balsamic vinegar or a sweeter balsamic glaze, both of which I have on hand?

[@helenrennie]

I don't notice any difference between a skillet and a dutch oven. I think a sweeter balsamic glaze would work better. Happy Thanksgiving :)

[@olegbb]

@@helenrennie Thank you!

[@juan4realz942]

Ok well, the gravy recipe was a hit.... the wife and Fam. were amazed by the the taste and texture... and i did this with steak. Make a gravy video in my opinion, both chicken and beef.... Thanks helen

[@anitadevos3704]

Thank you for your video, this looks delicious, must give it a try. Love your sense of humour!

[@glen68326]

Brilliant!!! Can't wait to try this tomorrow!!

[@fragranthills]

Screw the roux + pomogranate molasses = culinary heaven.

[@LapisGarter]

For thickening, why hasn't cornstarch completely replaced roux and every other variation upon it yet? It's infinitely easier, faster and flavorless.

[@denisefrew9265]

I love how you eat Helen, so yummy.

[@danielbaber5649]

I tried this recipe this Thanksgiving and they were a huge hit! Everyone loved them. The only problem I ran into was that the sauce had thinned out the next day; usually sauces thicken when they cool... weird. Hindsight: If you don't mind cleaning another dish, I would recommend using a lasagna pan for the baking stage if you are cooking 6 or more thighs. I had used mutiple cast iron skillets.

[@helenrennie]

I am guessing it thinned out a bit because my flour butter paste is not cooked. Now that I think about it, mine probably thins out by the next day too, but I've never noticed because I like thin sauces. There is always the option of re-thickening with a bit more flour butter paste the next day. If you go the traditional roux route, it shouldn't thin out. But that's my guess. I've never tested roux vs. beurre manie (uncooked paste) the following day. I've done lots of side by side tests of them when serving immediately and didn't find any differences, but they might behave differently after chilling.

[@Loke2112]

Made this last night sure was delicious.The 2 huge thighs were more then me and my 2 kids could eat.

[@planetjazzy]

this looks amazing, I love crisp turkey skin, but dislike waiting till holidays to make it or worse having to be disappointed with limp wet skin from someone elses turkey. the gravy & the added Pomegranate molasses??brilliant~! thank you so much.... I am burning up YT viewing your videos

[@lisayerace5578]

This looks fabulous!

[@tabatharamirez6080]

Turkey dinner coming up in March. LETS GET IT

[@lisayerace5578]

That looks soooooo good!

[@iluomobravo]

Great video! You got a new subscriber!

[@LivingwithoutAir912]

New to your channel and loving it!

[@Loke2112]

How I always do my turkey. I've got a set of thighs brining right now that would make Aunt Jemima jealous but needed a take on time thanks so much! lol @ screw the roux

[@Sparksflyoutmyass]

Just made this for the first time. Absolutely wonderful dish!

[@nosaltiesandrooshere7488]

👍 Thanks for uploading! 👍 Very good and beautiful, thank you!

[@shannonluster5083]

Wonderful recipe, thank you!

[@silvertogn]

OMG, that is decadent! I love it!

[@helenrennie]

so glad you enjoyed it.

[@GODSPEED888]

a delightful video!

[@stephenboldway4353]

So glad I found you

[@kdstoffel7574]

“Turkey skin taco.” That’s my kind of girl. 😆

[@terryfulghum7037]

good stuff i'm doing it today thanks for the how to video Mom's going to like.

[@reneejoy4709]

You're awesome! Loved this.

[@gapurvis]

I love this video !!

[@SegaPlease]

Such a pretty voice love the video

[@MrQuagmire26]

Pomegranate molasses hmm. interesting ingredient. Will try and incorporate it in chicken prep.

[@sthompson4049]

' turkeyskin taco' kove it!!

[@lpeyser362]

I am planning to make this for Christmas. If you cook more than 4 thighs would you make more of the sauce?

[@sminstudios]

Still looking for the store that has turkey thighs. Watching this again for motivation... Seeing the Turkey Skin Taco gives me purpose to keep searching! "...HEEERE gobble gobble gobble"

[@sminstudios]

I'm not going to wait until November to do this.

[@mistergrendel32]

These look delicious! Does Helen have a Russian accent? Was that Birch bark on the table at the end? 🤔😜

[@hypnolobster]

Now, if only I could convince my whole thanksgiving gathering to prefer the dark meat..

[@helenrennie]

Convincing thanksgiving gatherings is tough :) But this is a good and fairly easy cold weather meal for non-thanksgiving days too.

[@davidhayden9336]

WONDERFUL

[@cocoapowderful]

this recipe is amazing! i love how clear & precise the instructions are. im making it right now. i was just wondering though when cooking in the oven is it best to use a fan oven setting or convection oven?

[@helenrennie]

+cocoapowderful no fan or convection. just regular oven setting.

[@cocoapowderful]

+Helen Rennie ahh ok thanks =] . and thank you for making the video, it already smells amazing!

[@badeds100]

Yummy!

[@tagquasar8791]

Wonderfull, you think i could add some mushrooms too?

[@chrisk1903]

Helen...great recipe! your Accent is very attractive....

[@helenrennie]

I hope my cooking skills are equally as attractive :)

[@chrisk1903]

ofcourse! equally attractive as your smile... =)

[@emiliamartucci8291]

Helen, can you help? I have been assigned to cook 2 Turkey legs and 2 Turkey thighs for the big day. Someone else has been assigned a breast Turkey roll stuffed with Turkey mousse. To make matters worse for me, I have to travel (by car) with this. So, can I make this braised thigh recepii and reward it thanksgiving day. I am going to cook the kegs along with it. Do u think that is problematic? It the legs are a bit compromised, I don’t care. Thank you very much for any advice you can give.

[@Nikifuj908]

"Screw the roux, I have money!"

[@dlmcga1687]

Turkey Skin Taco 😍

[@Barbarra63297]

Do you think a nice Port wine would work?

[@ironknee9513]

I love your accent, sweetheart...

[@maysutter7921]

Can balsamic glaze be used in place of pomegranate molasses?

[@davidhayden9336]

TRY BROWNING THE FLOUR DRY.

[@Barbarra63297]

Screw the Roux ROFL good one!

[@hypnolobster]

What do you think about deboning the thighs? They'd end up a little overly flattened and submerge the skin, but it should be possible to pull some skin away from part of it and glue it back underneath with activa RM.

[@helenrennie]

You can debone the thighs without removing the skin, but I am guessing the bones will give your sauce more body. If you want to make serving at the table easier, the bone will come out very easily after the thighs are braised, so you can present them without the bone. Doing the activa thing should give you a nicer presentation. Just try to keep the skin above the braising liquid.

[@MrQuagmire26]

One question, is pomegranate molasses the same as "Pomegranate sauce"? I saw a bottle at the local Turkish market labeled "Nar eksisi".

[@alextao3774]

Would the turkey not have gone cold already with such a long resting time? 45min in the pan and another... at least 10-15 to make the sauce? Is there another way to rest the turkey that won't dry it out?

[@helenrennie]

resting doesn't dry it out. just the opposite. when you braise meat, the temp goes up extremely high (180-190F) at that point all the moisture is extracted from the meat. as the meat rests, some moisture re-absorbes. if your meat cools off too much, you can always gently rewarm it.

[@duckpond-studio]

What do you do with the cooked thighs while making the sauce? Do they just sit there at room temp?

[@wisnerwilliam6639]

Gotta probem with that? Screw the roux!

[@duckpond-studio]

YUM!

[@JudahMaccabee_]

Great video. Are you hoping to become a famous youtuber one day? Or are you just making videos for fun?

[@comesahorseman]

👍👍

[@moonlight-kh6uz]

can this be speed up at 350 for 90min max?

[@helenrennie]

The timing depends on the size of the thighs more than on temperature, so I would try to find small thighs if you want it to go faster. But if you want to try raising the temp to 350F, it would definitely speed it up some. I wouldn't go above 350F though.

[@moonlight-kh6uz]

the result was not stellar. some liquid came out of nowhere overwhelming everything. 2cup + 2cup, definitely not a good measure. maybe 1 + 1 cup of liquid, or even less. until this liquid problem is resolved, I wouldn't go again this route. 275F is very low. with all this liquid...it was like flooding in New Orleans

[@helenrennie]

the liquid didn't come out of nowhere. it came out of the turkey :) In the end you should have enough liquid that most of the turkey is submerged (all but the skin). then the liquid is reduced into the syrupy sauce. the shape of your dish matters too. If you do it in a deep dish or in a dish with straight sides, you'll end up with more liquid than if you do it in a skillet with sloped sides. But no matter how much liquid you end up with, you can always boil it down in the end.

[@moonlight-kh6uz]

remember, you started with at least 2 cup less liquid. you just added 2cup of stock practically. I do not recommend more than 1 or 1.5 cup of liquid as the turkey produces liquid like crazy. I used the same pan as in the video

[@MiriYo]

Can I use stock instead of wine?

[@helenrennie]

Yes, you can use more stock and skip wine, but you'll need to find some way to add acidity to your sauce at some point. Pomegranate molasses that I use in the end of the video is great for that. But you'll need more than I use if you skip wine.

[@MiriYo]

Helen Rennie Ok. Thank you very much. I really enjoy your videos very much.

[@elladragileva402]

lovely!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@pavelkajetan888]

Plastic handle, pan, oven and 275 F :-D :-D :-D :-D

[@RegmoX]

Why would you throw away those vegetables? What a horrible waste.

[@Phen0mable]

Are you married ??

[@Jcthered]

YUM!!