Turkey continues to be one of the best buys at the meat counter, and dark-meat cuts are usually the most economical of parts. The legs and thighs are especially moist and flavorful when slowly pot-roasted, either in the oven or on the range.
4 pounds turkey thighs, drumsticks, or hindquarters
1 tablespoon vegetable oil
2 large onions, chopped
2 garlic cloves, finely minced
1 cup dry red wine or chicken broth
1 (10.75-ounce) can condensed cream of mushroom soup
1 teaspoon basil
1 teaspoon dry thyme
1 teaspoon ground sage
1 tablespoon Dijon mustard
8 small whole carrots
8 small whole thin-skinned potatoes, scrubbed
8 small white boiling onions, peeled
3 tablespoons cornstarch blended with 3 tablespoons cold water
Salt and ground black pepper, to taste
- Rinse turkey and pat dry.
- Heat oil in a wide frying pan over medium-high heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. With a slotted spoon or tongs, transfer turkey pieces to a 6 to 8-quart baking pan; set aside.
- Add chopped onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes.
- Add wine, soup, basil, thyme, sage and mustard. Bring to a boil, stirring often; pour over turkey. Cover and bake in a 325°F (160°C) oven (or simmer over medium-low heat) for 1 hour.
- Add carrots; potatoes and boiling onions to pan, pushing vegetables down into liquid. Cover and continue to bake (or simmer) until turkey and vegetables are tender when pierced, about 1 to 1 1/2 hour.
- With a slotted spoon, transfer turkey and vegetables to a serving dish; cover and keep warm.
- Skim and discard fat from cooking liquid, then blend in cornstarch mixture. Cook, stirring, until sauce boils and thickens. Season to taste with salt and pepper.
- Spoon a small amount of sauce over turkey. Offer remaining sauce to spoon over individual servings.
Makes 6 servings.