Braised Turkey - NYTimes.com:
Braising cooks large cuts of beef in enough liquid to partially cover the meat as shown in Classic Beef Pot Roast with Root Vegetables.
Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.
The best equipment to use would be a crock pot, pressure cooker or Dutch oven.
Stewing uses small, uniform pieces of beef pot roast or beef for stew meat that are totally immersed in liquid.
This technique is used in Beef Bourguignonne.
There are 9 basic steps to braising meat:
1. Season the main ingredient with salt and pepper.
2. Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.
3. Saute meat or vegetables in the pan on medium-high heat until the meat browns.
4. Deglace the pan by pouring broth, beef stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.
5. Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
6. Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 150C-177C/300° – 350° Fahrenheit.
7. Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.
8. Remove the pan from the oven and strain the meat and vegetables out of the liquid.
9. Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens.
Or, make gravy by adding a mix of equal parts fat and flour (a roux).
2 tablespoons olive oil
1 pound Italian sausage, cut into 2-inch pieces
1/4 pound pancetta, guanciale or not-too-smoky bacon, cut into
1/2-inch dice
4 turkey thighs
Salt and black pepper
1 turkey breast, boned to yield 2 halves
1 ounce (more or less) dried porcini or other mushrooms
1/2 pound carrots, peeled and diced
1/2 pound celery, trimmed and diced
1 large onion, sliced
Several sage leaves or sprigs of thyme or rosemary
1/2 pound shiitake or other mushrooms, sliced
Stock or water as needed
Chopped fresh parsley leaves for garnish.
1. In a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside.
2. Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat.
3. In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs.
4. Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer.
5. To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest.
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Braising cooks large cuts of beef in enough liquid to partially cover the meat as shown in Classic Beef Pot Roast with Root Vegetables.
Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.
The best equipment to use would be a crock pot, pressure cooker or Dutch oven.
Stewing uses small, uniform pieces of beef pot roast or beef for stew meat that are totally immersed in liquid.
This technique is used in Beef Bourguignonne.
There are 9 basic steps to braising meat:
1. Season the main ingredient with salt and pepper.
2. Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.
3. Saute meat or vegetables in the pan on medium-high heat until the meat browns.
4. Deglace the pan by pouring broth, beef stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.
5. Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
6. Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 150C-177C/300° – 350° Fahrenheit.
7. Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.
8. Remove the pan from the oven and strain the meat and vegetables out of the liquid.
9. Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens.
Or, make gravy by adding a mix of equal parts fat and flour (a roux).
2 tablespoons olive oil
1 pound Italian sausage, cut into 2-inch pieces
1/4 pound pancetta, guanciale or not-too-smoky bacon, cut into
1/2-inch dice
4 turkey thighs
Salt and black pepper
1 turkey breast, boned to yield 2 halves
1 ounce (more or less) dried porcini or other mushrooms
1/2 pound carrots, peeled and diced
1/2 pound celery, trimmed and diced
1 large onion, sliced
Several sage leaves or sprigs of thyme or rosemary
1/2 pound shiitake or other mushrooms, sliced
Stock or water as needed
Chopped fresh parsley leaves for garnish.
1. In a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside.
2. Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat.
3. In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs.
4. Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer.
5. To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest.
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