Braised Turkey Thighs

Sprinkle turkey thighs with salt and refrigerate covered overnight.

Dry the turkey thighs thoroughly before cooking to prevent sticking.

Heat a stainless steel pan or enamel coated dutch oven over high heat with 1 tablespoon of grape seed oil until shimmering.

Add the turkey thighs skin side down in a single layer and cook without disturbing for 3-4 minutes until browned.

Prepare the veggies: cut 1 carrot, 2 celery sticks, and 1 onion into large dice. Coarsely chop a few cloves of garlic.

Flip the turkey thighs to brown the other side, which will brown faster.

Remove the turkey from the pan and add the prepared veggies, sprinkling with a bit of salt. Cook until lightly browned, stirring occasionally.

Add 2 cups of red wine to the pan and bring to a boil, then simmer over medium heat for about 10 minutes to burn off the alcohol.

Add 2 cups of brown chicken stock and bring to a simmer. Ensure the turkey thighs are mostly submerged in the liquid with the skin sticking out.

Carefully place the pan in a 275°F oven and check the turkey after 1 hour and 45 minutes, cooking until fork tender, which may take up to 3 hours depending on the oven and turkey size.

Let the turkey rest in the braising liquid for at least 45 minutes to prevent drying out.

Strain the braising liquid through a fine mesh strainer and discard the veggies. Let the sauce sit for 5-10 minutes to allow fat to rise to the top and skim it off.

Return the sauce to the skillet and bring to a boil. Taste for salt and adjust as needed.

To thicken the sauce, combine 3 tablespoons of room temperature butter and 3 tablespoons of all-purpose flour to create a smooth paste.

Whisk about a third of the paste into the gently simmering sauce, whisking constantly until smooth. Return to a simmer and cook for 1 minute to thicken.

Add another third of the paste if needed, whisking until smooth and returning to a simmer to cook for another minute.

Add a splash of pomegranate molasses to the sauce for acidity and taste for balance.

Transfer the gravy to a gravy boat and serve.

Equipment Needed

Spice Level:

Allergens