Braised Turkey Thighs with Hard Cider and Herbs

Braised Turkey Thighs with Hard Cider and Herbs ingredients

• 3 lbs bone-in, skin-on turkey thighs
• 1/4 cup all-purpose flour
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 4 cloves garlic
• 1 cup dry hard cider
• 2 cups chicken broth
• 5 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves

How to make Braised Turkey Thighs with Hard Cider and Herbs

1. Preheat your oven to 325°F (160°C). Pat the turkey thighs dry thoroughly with paper towels to ensure a crispy skin and even browning.
2. In a shallow dish, combine the 1/4 cup all-purpose flour, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Dredge the turkey thighs in the seasoned flour, shaking off any excess.
3. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the turkey thighs, skin-side down, for 6-8 minutes until the skin is deeply golden brown and crispy. Flip the thighs and sear for another 3-5 minutes on the other side. Remove the turkey from the pot and set aside.
4. Reduce the heat to medium. Add the chopped large yellow onion, 2 sliced medium carrots, and 2 sliced medium celery stalks to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the vegetables begin to soften.
5. Add 4 minced garlic cloves to the pot and cook for 1 minute more until fragrant, being careful not to burn the garlic.
6. Pour in 1 cup dry hard cider, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful fond. Bring the liquid to a simmer and cook for 2 minutes, allowing some of the alcohol to evaporate.
7. Return the seared turkey thighs to the pot, nestling them among the vegetables. Pour in 2 cups chicken broth. Add 5 fresh thyme sprigs, 2 fresh rosemary sprigs, and 2 bay leaves.
8. Bring the liquid back to a gentle simmer, then cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven and braise for 1 hour and 45 minutes to 2 hours, or until the turkey is fork-tender and an internal temperature of 175°F (80°C) is reached.
9. Carefully remove the pot from the oven. Transfer the turkey thighs to a serving platter and tent loosely with foil to rest for 10-15 minutes before serving. This resting period allows the juices to redistribute, ensuring moist and flavorful meat.
10. While the turkey rests, remove and discard the herb sprigs and bay leaves from the braising liquid. You can serve the turkey with the rich vegetable and cider sauce spooned generously over the top.

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