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Smothered Turkey

  • SERVES: 4-6
  • PREP: 45 minutes
  • TOTAL TIME: 3 hours

Never worry about dry turkey again!

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

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