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OK, so as I mature into a culinary Mother Teresa I am willing to concede that those of you who love turkey—gulp—deserve to be heard and to have your delicious recipe too. BUT my kindness only goes so far and I am still depriving you of a whole roasted bird. SO. This braised version keeps the meat so moist and falling off the bone and best of all it can be done a day ahead of time and just reheated in the amazing gravy.
2 cups flour
3 tablespoons kosher salt, plus more to taste
1 tablespoon coarsely ground black pepper
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon whole fennel seeds
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground mustard
4 turkey thighs (about 4 pounds total)
4 turkey legs (about 3 pounds total)
¼ cup vegetable oil
2 tablespoons butter
1 onion, medium dice
2 carrots medium dice
2 celery stalks medium dice
8 cloves smashed garlic
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 cup dry white wine
10 cups turkey or chicken stock
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!
Smoky, slow-cooked greens perfection inspired by John's granny.
