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Gallery Apple-Braised Turkey Thighs Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 2 turkey thighs (about 2 pounds total) Coarse salt and ground pepper 2 large shallots, thinly sliced 4 Cortland or Granny Smith apples, peeled, quartered, and cored 2 cups apple cider 14.5 ounces low-sodium chicken broth 2 teaspoons cider vinegar
Gallery Apple-Braised Turkey Thighs
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Gallery
Apple-Braised Turkey Thighs
Apple-Braised Turkey Thighs
Apple-Braised Turkey Thighs
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 2 hrs 30 mins
Servings: 4
prep: 30 mins
total: 2 hrs 30 mins
prep:
30 mins
total:
2 hrs 30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil 2 turkey thighs (about 2 pounds total) Coarse salt and ground pepper 2 large shallots, thinly sliced 4 Cortland or Granny Smith apples, peeled, quartered, and cored 2 cups apple cider 14.5 ounces low-sodium chicken broth 2 teaspoons cider vinegar
Directions
Preheat oven to 350 degrees. In a medium Dutch oven or heavy pot, heat oil over medium-high. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.
Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.
Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.
Reviews (8)
Add Rating & Review 106 Ratings 5 star values: 26 4 star values: 29 3 star values: 33 2 star values: 13 1 star values: 5
Reviews (8)
Add Rating & Review 106 Ratings 5 star values: 26 4 star values: 29 3 star values: 33 2 star values: 13 1 star values: 5
Add Rating & Review
106 Ratings 5 star values: 26 4 star values: 29 3 star values: 33 2 star values: 13 1 star values: 5
106 Ratings 5 star values: 26 4 star values: 29 3 star values: 33 2 star values: 13 1 star values: 5
106 Ratings 5 star values: 26 4 star values: 29 3 star values: 33 2 star values: 13 1 star values: 5
5 star values: 26 4 star values: 29 3 star values: 33 2 star values: 13 1 star values: 5
Martha Stewart Member Rating: 5.0 stars 11/26/2020 I’ve never made any sort of turkey before and really wanted to challenge myself this year, and oh, it came out PERFECTLY!!! We had a little potluck outdoors, me and coworkers, and everyone raved about it. The meat fell perfectly off the bones and the great amounts of sauce was perfect over mashed potatoes. I made it with 4 turkey legs instead of the original amount, used a little extra Apple cider, free-styled a bit with extra spices like turmeric, allspice and cinnamon, used some fresh garlic with the shallots, and during the last 30 min, I added a few sliced pears and plums. Added a lil’ extra salt. Served with easy homemade cranberry sauce. All of this was incredibly simple to gather and put together. *chefs kiss* I will definitely make this again with my little additions! So happy I got to share this meal with my good friends. Martha Stewart Member Rating: 4 stars 01/04/2017 This is a wonderful, simple and inexpensive dish. I made it several times exactly as directed and I have since made some changes more by necessity as the recipe is fine as is. Most recently I used "hard" cider instead of fresh cider and homemade veg stock instead of chicken. I used an ounce of Calvados to deglaze the shallots. I put two apples in as directed and separately sauted the other two and added them about halfway into the cooking time, so that there are some apple pieces. Martha Stewart Member Rating: Unrated 01/19/2015 "Serve with apples?" After two hours in hot liquid, the apples will be completely dissolved. Martha Stewart Member Rating: Unrated 06/30/2014 I have made this dish several times using turkey thighs and I loved it! Tonight I tried it with turkey breast cutlets, in an attempt to cut some calories, and the dish was just as spectacular! Martha Stewart Member Rating: Unrated 03/20/2014 We just finished this dish and we like it very much. I had to substitute apple juice for cider and onion for schallots, and two large yellow delicious apples for granny smith. The meat was very tender and the skin very crisp. I used the sauce with barley and had lots of sauce left over. Thanks Martha and crew. Martha Stewart Member Rating: 5 stars 11/17/2013 I think the other reviewer must have made this wrong. I made this for the first turkey I made for a thanksgiving dinner and it was a HUGE hit. It stays moist and the apples break down into a wonderful sauce. I really recommend it. Martha Stewart Member Rating: 2 stars 10/03/2012 This recipe is okay at best. Wouldn't make it again or recommend it.Martha Stewart Member
Rating: 5.0 stars 11/26/2020
I’ve never made any sort of turkey before and really wanted to challenge myself this year, and oh, it came out PERFECTLY!!! We had a little potluck outdoors, me and coworkers, and everyone raved about it. The meat fell perfectly off the bones and the great amounts of sauce was perfect over mashed potatoes. I made it with 4 turkey legs instead of the original amount, used a little extra Apple cider, free-styled a bit with extra spices like turmeric, allspice and cinnamon, used some fresh garlic with the shallots, and during the last 30 min, I added a few sliced pears and plums. Added a lil’ extra salt. Served with easy homemade cranberry sauce. All of this was incredibly simple to gather and put together. chefs kiss I will definitely make this again with my little additions! So happy I got to share this meal with my good friends.
Rating: 5.0 stars
Rating: 4 stars 01/04/2017
This is a wonderful, simple and inexpensive dish. I made it several times exactly as directed and I have since made some changes more by necessity as the recipe is fine as is. Most recently I used “hard” cider instead of fresh cider and homemade veg stock instead of chicken. I used an ounce of Calvados to deglaze the shallots. I put two apples in as directed and separately sauted the other two and added them about halfway into the cooking time, so that there are some apple pieces.
Rating: 4 stars
Rating: Unrated 01/19/2015
“Serve with apples?” After two hours in hot liquid, the apples will be completely dissolved.
Rating: Unrated
Rating: Unrated 06/30/2014
I have made this dish several times using turkey thighs and I loved it! Tonight I tried it with turkey breast cutlets, in an attempt to cut some calories, and the dish was just as spectacular!
Rating: Unrated 03/20/2014
We just finished this dish and we like it very much. I had to substitute apple juice for cider and onion for schallots, and two large yellow delicious apples for granny smith. The meat was very tender and the skin very crisp. I used the sauce with barley and had lots of sauce left over. Thanks Martha and crew.
Rating: 5 stars 11/17/2013
I think the other reviewer must have made this wrong. I made this for the first turkey I made for a thanksgiving dinner and it was a HUGE hit. It stays moist and the apples break down into a wonderful sauce. I really recommend it.
Rating: 5 stars
Rating: 2 stars 10/03/2012
This recipe is okay at best. Wouldn’t make it again or recommend it.
Rating: 2 stars
All Reviews for Apple-Braised Turkey Thighs
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All Reviews for Apple-Braised Turkey Thighs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
