Ingredients:

  • 4 bone-in, skin-on turkey thighs (approximately 700g / 1.5 lbs total weight)
  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approximately 150g)
  • 2 carrots, chopped (approximately 150g)
  • 2 celery stalks, chopped (approximately 100g)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (30 ml)
  • 1 cup dry hard apple cider (240 ml)
  • 1 cup chicken broth (240 ml)
  • 2 sprigs fresh sage
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 medium cooking apples (e.g., Braeburn, Granny Smith), peeled, cored, and sliced (approximately 300g)
  • 1 tablespoon butter (15g)
  • 1 tablespoon brown sugar (15g)
  • 1 teaspoon lemon juice (5 ml)

Instructions:

  1. Season turkey thighs with salt and pepper. Sear on all sides in olive oil in the Dutch oven until golden brown. Remove turkey and set aside.
  2. Add onion, carrots, and celery to the pot. Sauté until softened. Add garlic and cook until fragrant.
  3. Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in the cider and chicken broth, scraping up any browned bits from the bottom of the pot.
  4. Return turkey thighs to the pot. Add sage and bay leaf. Bring to a simmer, then cover and transfer to a preheated oven (325°F/160°C) or reduce heat to low and braise on the stovetop for 2-2.5 hours, or until turkey is very tender and easily pulls away from the bone.
  5. While the turkey is braising, melt butter in a skillet. Add apple slices and brown sugar. Cook until apples are softened and lightly caramelized. Stir in lemon juice.
  6. Remove turkey thighs from the pot. Discard sage sprigs and bay leaf. Skim excess fat from the sauce. Stir in the sautéed apples. Return turkey thighs to the sauce and heat through.
  7. Spoon sauce and apples over turkey thighs and serve immediately.