Braised Turkey with Gravy

Name: Braised Turkey with Gravy
Yield: Serves 10 to 12
Cuisine: US & Canada
Ingredients: , Salt and pepper; 1 cup, sugar; 1 (5- to 7-pound) whole bone-in, turkey breast, trimmed; 4 pounds, turkey drumsticks and thighs, trimmed; 3 , onions, chopped; 3 , celery ribs, chopped; 2 , carrots, peeled and chopped; 6 , garlic cloves, peeled and crushed; 2 , bay leaves; 6 sprigs, fresh thyme; 6 sprigs, fresh parsley; 1/2 ounce, dried porcini mushrooms, rinsed; 4 tablespoons, unsalted butter, melted; 4 cups, low-sodium chicken broth; 1 cup, dry white wine; 3 tablespoons, all-purpose flour; , Salt and pepper

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By Andrew Janjigian

Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV

Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.

SERVES10 to 12

TIME3½ to 4 hours, plus 3 hours brining and 20 minutes resting

has video

WHY THIS RECIPE WORKS

Braised turkey promises juicy, rich-tasting meat and sumptuous gravy, but to achieve this, we found it takes some finesse. The key step was to use two oven temperatures. We started cooking turkey pieces, uncovered, in a 500-degree oven, whi...

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