Italian Style Turkey Thigh

Name: Italian Style Turkey Thigh - Zenovia J.
Ingredients: 2 turkey thighs; 1 onion; 2 carrots; 1 celery stalk; 4 cloves of garlic; 1 bunch of parsley; grated zest of 1 lemon; salt and pepper; 2 tablespoons of flour; oil

Meat - Italian Style Turkey Thigh by Zenovia J. - Recipia

Sometimes I make this recipe when I have turkey thighs and want something hearty but with a fresh taste. It's the kind of dish that takes up a quieter afternoon, doesn't require complicated techniques, just some time and patience. I like that it leaves plenty of room to work at your own pace, without rushing. Quick Info Total time: about 2 hours Preparation time: 20 minutes Cooking time: 90 minutes Servings: 4 Difficulty: medium Recipe type: main course, lunch or dinner Ingredients 2 lower turkey thighs (cut into 2-3 cm pieces with bone) 1 onion 2 carrots 1 celery stalk 4 garlic cloves 2 tablespoons of flour oil (enough to cover the bottom of the pan) salt pepper zest of one lemon 1 bunch of fresh parsley Preparation method 1. I wash the turkey thighs, then dry them well with paper towels. I cut them into thick slices of 2-3 cm, bone included. 2. I salt and pepper the meat on all sides. I sprinkle flour on a plate and coat the pieces of meat in it to ensure they are evenly covered. 3. I put oil in the largest pan I have, enough to cover the bottom. I let it heat up. I place the turkey slices in the pan without overcrowding it and fry them for a few minutes on each side, just until they get a crust. Once browned, I remove them to a plate and set aside. 4. I finely chop the onion, carrots, celery, and garlic. I add the vegetables to the pan with the remaining oil and sauté them over medium heat, stirring to prevent burning. After they have softened, I put the turkey slices back in. 5. I cover everything with water. It shouldn't be too much, just enough to cover the meat. I turn the heat to low, slightly tilt the lid, and let it simmer for about 90 minutes. I check occasionally to make sure the liquid doesn't reduce too much. If necessary, I add a little more water. 6. When the meat is tender and the sauce has thickened, I turn off the heat. I grate the lemon zest on top and add chopped parsley. I mix gently. 7. It is served immediately, usually with saffron rice. Why I make the recipe often Slow-cooked turkey meat becomes very tender and stays juicy. The ingredients are simple, I don't have to chase after hard-to-find items. It has a balanced taste, and the leftovers can be eaten the next day. I also like that I don't have to keep checking the pan; it cooks slowly and gives me time to do other things. Tips and variations Tips 1. Don’t put too much flour on the meat, just a thin layer, so it doesn’t stick and form a crust that will bind the sauce. 2. For a more pleasant sauce texture, the vegetables should be chopped quite finely. 3. It’s important that the liquid doesn’t reduce too much. There should always be enough to simmer the meat slowly. 4. You can use a deep pan or a pot with a thick bottom if you don’t have a large enough pan. 5. Don’t throw away the lemon zest; it adds freshness and balances the final taste. Substitutions 1. Carrots can be replaced with parsnips if you don’t have any. 2. Celery can be omitted, although it gives a specific flavor to the sauce. 3. You can use upper turkey thighs if you don’t have lower ones, but cut the same way, with bone. Variations 1. Add some finely chopped tomatoes to the sauce for a more tomato-based version. 2. You can add a splash of white wine after browning the meat and before adding the vegetables for a different flavor. 3. If you want a thicker sauce, let the liquid reduce more in the last 10-15 minutes, but stir to prevent sticking. Serving ideas I most often serve turkey meat with plain rice, into which I put a little saffron, as is the basic recipe. It also goes well with mashed potatoes or polenta. The sauce can be poured over the side dish, not just over the meat. Frequently asked questions Does the meat have to be cut with the bone? Yes, the turkey slices are cut with the bone. This gives flavor to the sauce and helps the meat not to dry out. Can I use another part of the turkey? Yes, but the result differs slightly in texture and taste. I recommend using thighs if possible. Does it have to be flour or can it be without? Flour helps achieve the crust and thickens the sauce. You can make it without, but the sauce will be thinner and the meat won't have that thin crust. Can I make it in advance? Yes, the dish keeps well for a day or two in the fridge and actually becomes tastier after sitting. Reheat it over low heat, adding a little water if it has thickened too much. What side dishes go best? Plain rice or saffron rice, mashed potatoes, or polenta. Nutritional values Approximately one serving (without side dish): Calories: 350-400 kcal Proteins: 32-35 g Fats: 18-22 g Carbohydrates: 12-15 g (mostly from vegetables and flour) Values may vary depending on the exact amount of oil used and how fatty the meat is. Storage and reheating The dish can be stored in the fridge, in a closed container, for up to 2 days. Reheat over low heat, adding a little water if the sauce has become too thick. I do not recommend freezing, as the texture of the meat suffers after thawing.

Italian Style Turkey Thigh

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