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Carol Allen
There are only two of us, so I make the recipe with just 2 turkey thighs and scale down the other ingredients. I just a perfect winter meal when it is cold and blowy outdoors.
rprp2
i've used this recipe for Thanksgiving since it was published, and it has been a huge hit for a big or small group. I do NOT use the pork products, but add a bit of worcestershire sauce for the umami that they might have provided. I also use the legs, and adjust the amounts in the recipe to accommodate this extra meat. I use two roasting pans, or one that is large enough to hold all of the parts. No one misses the theater of the roasted bird at the table.
DCMetroGal
A go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy.
Sheryl Cohen
I love this recipe and have made it several times. It's succulent, beautiful, and a perfect recipe for Thanksgiving. I'm not a big fan of Roasted turkey, but this recipe saves the day, for me.
Shar
Pro tip: Instead of making gravy in the traditional way, I zhuzz up broth and some of the vegetables with my immersion blender. Flavor to taste with salt (if needed), worcestershire, perhaps a dash of vinegar for brightness.
AmyJB
I'm going to try this with a bone-in breast. Would there be any really difference braising it on the stove top with the lid on?
DCMetroGal
A go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy.
Skotbaie
SO good
rprp2
i've used this recipe for Thanksgiving since it was published, and it has been a huge hit for a big or small group. I do NOT use the pork products, but add a bit of worcestershire sauce for the umami that they might have provided. I also use the legs, and adjust the amounts in the recipe to accommodate this extra meat. I use two roasting pans, or one that is large enough to hold all of the parts. No one misses the theater of the roasted bird at the table.
PastaNight
I am going to try this on Thursday with a 15.5 lb. turkey, so I'll be using the legs to. Should I add the legs along with the breast for the last 30 minutes, or with the thighs in the beginning? Will the breasts cook in 30 minutes if I leave the bone in? Excited to try but I wish the weight of the parts was specified in this recipe. Thanks!
Sheryl Cohen
I love this recipe and have made it several times. It's succulent, beautiful, and a perfect recipe for Thanksgiving. I'm not a big fan of Roasted turkey, but this recipe saves the day, for me.
ken
I have been using this recipe for several yearsStill greatThese days i sous vide the breasts rather than roastAnd i add bread cubes to the roasty veg in the pan along with other stuffing stuff (more veggies, nuts, sausage(cooked) and dried fruit) for the last 30 minutesAwesome
Carol Allen
There are only two of us, so I make the recipe with just 2 turkey thighs and scale down the other ingredients. I just a perfect winter meal when it is cold and blowy outdoors.
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