Cider-Braised Turkey
Ingredients: bone-in turkey pieces (thighs and drumsticks), fine sea salt, sunflower oil, ginger, onion · 235 min cook time · 450kcal · $35.00
Ingredients
8pounds bone-in turkey pieces (thighs and drumsticks), 2.5tablespoons fine sea salt, 2tablespoons sunflower oil, 3inches ginger, 1chopped onion, 3cups apple cider, 6sprigs fresh sage, 1ounce porcini mushrooms, 2tablespoons whole grain mustard, 2tablespoons cider vinegar
Instructions
1. Pat 8 pounds of bone-in turkey pieces (thighs and drumsticks) dry with paper towels.
2. Sprinkle the turkey pieces all over with 1 tablespoon of fine sea salt. Place on a wire rack over a sheet pan, cover with plastic wrap, and refrigerate for 12 to 24 hours.
3. In a large saucepan, heat 2 tablespoons of sunflower oil over medium-high heat until shimmering.
4. Add 3 inches of sliced ginger, 1 chopped onion, and 1.5 teaspoons of fine sea salt. Cook until soft, about 3 minutes.
5. Stir in 3 cups of apple cider, 6 sprigs of fresh sage, and 1 ounce of rinsed and drained porcini mushrooms. Bring to a boil.
6. Transfer the boiling mixture to a roasting pan. Add the seasoned turkey pieces.
7. Cover the roasting pan tightly with foil and bake in a 300 degree Fahrenheit oven on the middle rack for 1.5 hours.
8. Remove from oven, take off the foil, flip the turkey pieces to keep cooking even, recover, and return to the oven for another 1.5 hours until fork tender.
9. Transfer the tender turkey pieces to a sheet pan. Strain the braising liquid through a fine-mesh strainer into a large measuring cup, reserving the solids.
10. Pick out the sage leaves from the strainer. Transfer the remaining strained solids into a blender, add 2 cups of the braising liquid, and blend until smooth.
11. Pour the blended sauce back into the roasting pan along with the rest of the braising liquid and whisk to combine.
12. Whisk in 2 tablespoons of whole grain mustard and 2 tablespoons of cider vinegar.
13. Return the turkey pieces to the roasting pan, placing them skin-side up.
14. Bake uncovered at 400 degrees Fahrenheit for 20 to 25 minutes until the skin is well-browned and crisp.
15. Let the turkey rest for about 20 minutes before serving with the rich braising sauce.
Source: Watch the original video