Cider-Braised Turkey

Name: Cider-Braised Turkey
Yield: Serves 8 to 12
Ingredients: 8 pounds bone-in, turkey thighs and/or drumsticks, trimmed; 1½ tablespoons fine, sea salt, divided; 2 tablespoons sunflower, oil; 1 , onion, chopped; 1 (3-inch) piece, ginger, sliced into ¼-inch-thick rounds; 3 cups, apple cider; 1 ounce, dried porcini mushrooms, rinsed; 6 sprigs fresh, sage; 2 tablespoons, whole-grain mustard; 2 tablespoons, cider vinegar, plus extra for seasoning

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Appears in Cook's Country October/November 2023

Main Courses

Turkey

Tender, succulent meat and a delicious, silky sauce that practically makes itself. And you can do most of the work ahead of time.

SERVES8 to 12

TIME4 hours, plus 12 hours salting

WHY THIS RECIPE WORKS

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 ...

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