
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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We call this the one-pot wonder for a reason. Not only is it your secret weapon for slow-cooking comfort foods, it's equally useful for stir-fries, soups, or basically anything sautéed. Nonstick interior keeps messes—and cleaning—to a minimum Textured lid circulates steam to lock in moisture Can be used on a stovetop or in the oven–also serves as a gorgeous serving vessel