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Turkey legs, in particular, can really benefit from a good long braise. Braising is a tried-and-true technique that chefs use to make even the toughest cuts of meat succulent and tender.
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Remove the foil, baste the turkey thighs with the pan juices, and continue cooking until the thighs register 165°F (74°C) on a meat thermometer, 35 to 45 minutes. Remove the thighs from the pan and set aside on a carving board, tenting loosely with foil.
Giada’s Braised Turkey Braciole For a unique spin on turkey, Giada’s braciole method—rolling turkey breast with herby, cheesy breadcrumbs and braising in a rich tomato sauce—keeps the meat ...
Recipes for slow-cooker chicken noodle soup, slow-cooker pork loin with cranberries and orange, and slow-cooker chocolate-hazelnut bread pudding. Featuring an Equipment Corner covering slow cookers. 292
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1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks Whole fresh herb leaves/sprigs
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