Apple Braised Turkey Thighs

We've been on apple overload lately. I keep finding ways to throw them into sweet and savory dishes because they're delicious and I have an entire bushel of them. A few weekends ago we did our annual trip to North Georgia to pick pumpkins and apples. We've been making this trip for the past several years and it's I look forward to it all year!

The weather this time of the year is gorgeous, which doesn't even compare to the colors of the fall leaves in the mountains. Not to mention we have the coolest pumpkin farm on the face of the planet. The apple farm is pretty fun too, the apple season is almost over at this point so instead of picking apples off the trees we generally buy them from their store. We also buy their apple butter and the best dang candy apple I've ever tasted. For realz.

Anyway - on to more important matters. This was one of those recipes that I found knew that I had to make this immediately. It's a good thing I did, this recipe is the epitome of Fall. It's super delish, crazy easy to make, and makes you want to curl up on the couch with a blanket and a book. There's nothing better!


Apple Braised Turkey Thighs
Adapted from: Martha Stewart


1 Tbs Olive Oil
2 Turkey Thighs or 2 lbs (Boneless, Skin-on)
2 Large Shallots, thinly sliced
4 Apples peeled, quartered, & cored (I used a mixture of granny smith and gala)
2 Cups Apple Cider
14.5 oz Chicken Broth
3 tsp Cider Vinegar 


Preheat the oven to 350 degrees. Heat the olive oil over medium-high heat in a dutch oven or heavy bottomed pot. Season the turkey thighs with S&P and place skin side down and cook until skin is crisp and golden and then transfer to a plate to rest (yes, just cook one side). Add shallots and cook until soft. Add apples and cook until slightly soft (about 5 minutes).


Return the turkey to the pot (skin side up) and add the cider, chicken broth and bring to a boil. Once the liquid starts to boil, cover the pot and place in the oven and cook for 1 1/2 hour. Uncover and cook for another 30 minutes.


Take the pot out of the oven and move the turkey to a plate to rest. Skim the fat from the cooking liquid or use a fat separator, and stir in the vinegar to the remaining gravy. Serve turkey with apples and gravy! Enjoy!