Imported from TikTok

Braised turkey thigh in a casserole with new-season vegetables

Name: Braised turkey thigh in a casserole with new-season vegetables
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 turkey thigh (large, approximately 2 kg); butter (for browning the meat); oil (for browning the meat); 9 new potatoes (8 to 10); 7 new carrots (6 to 8); 6 small turnips; 2 onions; 2 heads of garlic (the transcript mentions one head of garlic to confit); 0.9 L stock (80 cl to 1 L; the on-screen text specifies chicken stock); 1 verre dry white wine (the glass capacity is not specified); thyme; bay leaves; salt (to season); pepper (to season); mustard (optional, suggested for serving); thick smoked lardons (optional, for a more rustic version)

Recipe by @mijoteuse.campagnarde @mijoteuse.campagnarde · TikTok

Imported by roux julien on SeeMeCook

A browned turkey thigh slowly braised with new-season vegetables, white wine, and herbs. The long cooking time confits the vegetables in the juices; mustard is suggested for serving.

6 servings175 minFrench

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Ingredients

1 turkey thigh (large, approximately 2 kg)
butter (for browning the meat)
oil (for browning the meat)
9 new potatoes (8 to 10)
7 new carrots (6 to 8)
6 small turnips
2 onions
2 heads of garlic (the transcript mentions one head of garlic to confit)
0.9 L stock (80 cl to 1 L; the on-screen text specifies chicken stock)
1 verre dry white wine (the glass capacity is not specified)
thyme
bay leaves
salt (to season)
pepper (to season)
mustard (optional, suggested for serving)
thick smoked lardons (optional, for a more rustic version)

Steps

1
Heat butter and oil in a large casserole. Brown the turkey thigh in it, then set it aside.
2
Add the onions, carrots, turnips, and new potatoes to the casserole. Sauté the vegetables; reduce the heat and let them begin to caramelize slightly.
3
Add the heads of garlic and season with salt and pepper.
4
Pour in the white wine and deglaze the casserole.
5
Return the turkey thigh to the casserole. Add the stock, thyme, and bay leaves.
6
Cover and braise in the oven at 160 °C for 2 hours.
7
Remove the lid and continue cooking at 200 °C for 30 minutes, until the vegetables are thoroughly confited in the juices.
8
Serve, optionally accompanied by a little mustard. For a more rustic version, add a few thick smoked lardons.

Notes

The exact volume of the wine glass and the quantities of butter, oil, thyme, bay leaves, salt, and pepper are not specified. Mustard and smoked lardons are optional suggestions. The source specifies a braising time of 2 h at 160 °C, followed by 30 min uncovered at 200 °C.