Appears in Cook's Country October/November 2023
Tender, succulent meat and a delicious, silky sauce that practically makes itself. And you can do most of the work ahead of time.
We were inspired by Sean Sherman's recipe for cider-braised turkey in The Sioux Chef's Indigenous Kitchen (2017) to braise rather than roast our turkey. But we used a different method and flavor profile. We sought to transform tough turkey ...