Best Braised Turkey With Root Vegetables Recipes

BRAISED TURKEY

Steps:

• In a large Dutch oven pot, heat olive oil of medium heat. Season the turkey breast and thigh on all sides with salt and pepper. Add the turkey pieces to the pot, and sear on both sides until golden brown, about 5 minutes per side. Remove the turkey from the pot and transfer to a plate.
• Lower heat and add the leek, carrot, and celery to the pot and sweat the vegetables. If the vegetables look dry add a few tablespoons of olive oil. Season with the sage, thyme, and salt, and pepper and continue to cook the vegetables for about 5 minutes, or until they start to get soft.
• Add the turkey back to the pot on top of the vegetables. Pour the stock into the pot. It should reach halfway up the sides of the turkey. Bring the liquid to a simmer, then lower the heat to medium low.
• Cook for 1 hour, then remove the turkey breast and place on a clean plate. Cover with foil to keep and keep in the oven at 200 degrees. After 30 minutes longer, remove the thigh and place on a plate; cover with foil to keep warm.
• Heat the stock and vegetables in the pot over medium high and simmer for about 10 minutes, or until liquid is reduced and a thick gravy forms (see Chef Tips).
• Slice the turkey and spoon the gravy over top.

ROASTED TURKEY AND ROOT VEGETABLES

Steps:

• Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
• Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
• In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
• Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
• Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
• Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA

Steps:

• For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
• Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
• Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
• Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
• For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
• Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
• Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
• Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
• Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
• Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
• Carve the turkey with an electric knife and serve with the panzanella.

BRAISED TURKEY WITH ROOT VEGETABLES

Steps:

• 1. In a 4 quart saucepan, sear the turkey thighs and onion in olive oil until the turkey browns slightly, turning once to cook both sides. Reduce heat to medium low.
• 2. Add water to cover the meat. Place cut vegetables on top, sprinkle with salt and pepper. Lay fresh herbs on top of vegetables. Cover the pot and cook approximately 30 minutes until the turkey is thoroughly cooked.
• 3. Remove herbs. Stir and season to taste with salt and pepper. Cut turkey from the bone. To serve plate turkey with vegetables and garnish in a bowl with some of the broth and garnish with fresh herbs.

POLENTA WITH BRAISED ROOT VEGETABLES

Steps:

• Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
• While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
• Serve the polenta with the vegetables spooned on top.

BEER-BRAISED ROAST WITH ROOT VEGETABLES

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.

BASIC BRAISED TURKEY

Steps:

• Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
• Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
• Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
• Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.

BRAISED SHORT RIBS WITH ROOT VEGETABLES

Steps:

• Preheat oven to 350.
• Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
• Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
• Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
• With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
• Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
• Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
• Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
• Spoon liquid over meat and vegetables.