Now Make This: Dark Meat Turkey Cacciatore Recipe
Braised dark meat turkey in a savory tomato sauce
If this is the year you put your foot down and declare that no turkey will be roasted whole in your house, make sure you have this recipe to protect you against the naysayers. I made this Thanksgiving turkey cacciatore in honor of those who spring for the dark meat, not for fans of that awesome famous dry white meat that keeps everyone coming back for more (gravy).
Braising breaks down the tough legs and thighs, amping up that slow-cooked turkey flavor you've been waiting for all year without losing any of that precious moisture. But it's turkey — where's the gravy? Ever had turkey dripping–infused cacciatore sauce over fresh pasta? That's where the gravy is.
- Using sharp poultry shears, trim off any excess skin from the turkey. Some skin is good, but remove any extra.
- Season each piece of turkey with salt and pepper, then dredge with flour in a large shallow bowl and set aside.
- Heat the 2 tablespoons of olive oil in a large, heavy skillet over medium heat, then brown the turkey pieces in batches until crisp and golden-brown on the outside. Set aside.
- Heat the rest of the olive oil in a large saucepan over medium-high heat, then sauté the onions, garlic and peppers for 10-12 minutes, stirring frequently, until completely softened. Season with salt and pepper.
- Add the tomatoes with their juices, the white wine, the oregano and the capers, bring to a boil, then reduce to a simmer and cook until the volume is reduced by half.
- Preheat the oven to 325F.
- Add the turkey pieces to the sauce, making sure everything is coated, then cover pot with a lid, transfer to the oven and cook for two hours or until turkey meat is falling off the bone.
- Serve garnished with basil on a platter alongside pasta, potatoes or rice.
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