Braised turkey is a cooking process by which tough cuts of turkey meat are cooked by applying dry and moist heat methods. A small quantity of liquid is added to flavor to the meat while tenderizing it. This process can work very well on larger turkey meat pieces like breasts and legs. Generally, braising combines dry heat to provide a crispy turkey skin and moist heat to get tender pieces of turkey meat that still retain moisture and succulence.
How to Braise Turkey?
Usually, the breasts and leg pieces of the turkey are preferred for braising. In a large pan, oil is added and the meat pieces are browned. The excess fat is then poured off. In the same pan, flavoring ingredients are added, like salted pork, mushrooms, onions, carrots, celery, pork fat, bacon, diced vegetables etc. These are also browned for a minute or two.
The crisp pieces of turkey meat are returned to the pan and the meat is covered halfway up with water, stock, beer, white wine, red wine, or juice. The turkey meat is then braised or slow cooked on the stove top or in a medium hot oven for a few hours. Ideally, the meat is first simmered for half an hour on the stove top and then transferred to the oven to slow cook for an hour more. When the turkey is tender, it is transferred to a hot plate and the stock is sieved to make gravy.
Serving and Eating
Braised turkey meat from the breast is usually whiter and softer. It is sliced and served with a sage and onion mixture or with turkey gravy. Braised turkey meat from the thighs is darker and it can be shredded and mixed with bacon to be served as a sandwich filling or a casserole.
Popular Braised Turkey Variations
- Apple braised turkey dishes are quite popular where turkey meat is braised with apples and apple cider. Low sodium chicken broth is used to simmer the meat resulting in a sweet sour moist braised turkey
- Wine braised turkey is made by slow-cooking the turkey with onions, thyme, garlic, Madeira, honey, dried porcini mushrooms, salt and pepper.
- Soy and ginger braised turkey breast is made by simmering turkey breast with soy sauce, water, sherry, ginger, star anise, green onion, brown sugar, sesame oil, salt and pepper.
Miscellaneous Facts about Braised Turkey
Brining the turkey meat before braising increases the taste and the succulence of the meat.
Trivia
Meat pieces are always half covered in a braising process. Completely covering the meat with water or liquid is called as stewing.
