Remove chicken from pan. I have roasted many chickens in my life, and, I've been roasting chickens since before some of you were born. Add some extra turkey to your holiday feast or create a delicious family meal with these super-easy braised turkey legs. ~ Step 4. Simply roasting one in the oven won't yield the best result. Your comment could not be posted. Special Diets: Dairy free. Enjoy the best recipes specially selected for you! How about some wings? Add dark meat, skin side-down, cooking in batches to avoid overcrowding in the pot. Heat a large Dutch oven over high heat. Sign In, You are currently signed in as Rotisserie chicken is not my "gig". View an alternate. Can be Made Ahead and Frozen. "We are all in this food world together." Meet the oven-braising chart I've compiled over 40 years: ~ Step 3. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more. 10. Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes. Place in a 7 Quart Dutch Oven. Why? Using tongs, lift out the turkey breast and set aside. Braising is not often used for cooking turkey, but it can provide excellent results when cooking large turkey pieces such as the breast meat. ~Step 2. Using a large sheet of heavy duty aluminum foil, cover and tightly seal the turkey, air-tight, in the pan. Mouthwateringly moist, fork-tender all-white meat turkey breast: Oven-Braising a Turkey Breast without a Dutch Oven: Recipe yields instructions to oven-braise one whole turkey breast and make 3-3 1/2 cups gravy/6-8 servings. I've got a few different brands, and, as a seasoned chef, trust me, past the price differential, there is no discernible difference between any of these brands. What's the difference between roasting & oven-braising? Better yet, how about some turkey wings? When turkey is braised, it is placed in a pot in which liquid is added to a level of about halfway up the sides of the meat. Newsflash. The letters and numbers you entered did not match the image. Let the braise stand for at least 5 minutes before serving. In Recipes-list.com we have selected the most viewed recipes from all categories and cuisines. Mix the flour, paprika, salt and pepper. As a final step before posting your comment, enter the letters and numbers you see in the image below. Pat the turkey pieces completely dry with paper towels. This is only a preview. If you have a TypeKey or TypePad account, please Roasting is a cooking method that uses dry heat. Retro recipes from my past to your present! While you roast a whole turkey, you can't roast a turkey breast. Generously season the breast with freshly-ground sea salt and peppercorn blend. Please try again. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes. The process starts on the stovetop (in a Dutch oven), where it is seared in fat or oil, to seal in the juices (in the case of an oven-braised turkey breast, there is no need for this cumbersome task). Pour the stock into the pot. Cover top of Dutch oven with foil and lid. Plan B: When breast has braised according to the specified amount of time, remove it from the oven. Place a large pan (not a lot larger than the turkey) over medium-high heat. I roast chickens. 2 skin-on, bone-in turkey drumsticks (1 1/2 to 2 pounds total) 2 skin-on, bone-in turkey thighs (about 3 pounds total) Kosher salt Freshly ground black pepper 1 tablespoon olive oil 1/4 pound pancetta or bacon, cut to 1/2-inch pieces 2 leeks, white and light green parts, thinly sliced 2 medium celery stalks, coarsely chopped 3 cloves garlic, minced 3/4 cup dry white wine 6 sprigs fresh thyme 1/4 cup coarsely chopped fresh sage leaves 2 bay leaves 2 cups turkey or chicken stock 1 large bunch collard greens, center ribs removed, leaves chopped (about 6 cups chopped) 3 medium sweet potatoes, peeled and cut into 2-inch cubes 2 tablespoons apple cider vinegar. Allow to rest, covered, for 30-45 minutes prior to uncovering, removing the turkey meat from the breast bones, slicing and serving. Rinse turkey and pat dry. Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan. Using heavy duty aluminum twist up a big 'U' and place in the bottom of the deep 12-inch Dutch oven. Cook's Note: Got chicken on your mind? If turkey is butterflied, place chopped onions and sage sprigs in bottom of a 12-inch Dutch oven place seasoned turkey over it, breast side up. This prevents automated programs from posting comments. Preheat a cast iron skillet to medium heat. ~ Melanie Preschutti, (Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020), Posted by KitchenEncounters at 06:53:00 PM A whole turkey breast is one wise-choice item, but, based on the questions coming to me via KE recently, many first-time stay-at-home-full-time cooks find themselves overwhelmed, intimidated and confused by a product they've passed by more times than they'd like to admit. A delicious family meal with these super-easy braised turkey legs, but not always, basted during... 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