Apple Cider Braised Turkey Drums
- 2 tablespoons grapeseed oil
- 4 2-pound turkey drumsticks (or 8 chicken drumsticks or mix of thigh and drum)
- Kosher salt and freshly ground pepper
- 1 cup diced celery (about 3 ribs)
- 1 cup diced carrot (about 2 large)
- 2 cups diced onion (about 1 large)
- 1 L 4 cups apple cider
- 1 1/2 cups low-sodium chicken broth (or turkey stock)
- 2 bay leaves
- 1 tsp dried thyme
- 3 tablespoons finely chopped parsley
- Hot sauce and fresh lemon optional
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Preheat the oven to 325°. In a very large deep skillet, or Dutch oven, heat the oil to medium-high. Season the drumsticks all over with salt and pepper, add them to the skillet (in batches of 2 if necessary) and cook until browned all over, about 8 minutes. Transfer the drumsticks to a platter.
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Add the celery, carrot, onion and a pinch of each salt and pepper to the skillet and cook over moderate heat until the onion is starting to caramelize, about 8-10 minutes. Add the cider, stock, bay leaves and thyme and bring to a boil. If using a large Dutch oven add the drumsticks and any extra juices. Otherwise pour the mixture into a large roasting pan. Add the drumsticks and cover tightly with foil. Braise the turkey in the oven for 1 hour. Uncover and braise for 15 to 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 160°. Allow to cool for 30 minutes, then using s fork pull the turkey meat from the bone and transfer to a plate.
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Using a spoon gentle drag the back of it across the top of the liquid to remove some of the fat. Boil the liquid over moderately high heat for about 5 minutes, until reduced to about 4 cups. Season the cider jus with salt and pepper, if necessary and add the turkey pieces back in.
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Serve over mashed cauliflower or roasted butternut squash with sprinkle of parsley and squeeze of lemon.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
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