Crispy Braised Turkey Thighs Recipe With Lemon Butter Potatoes by Donna John

Turkey is an ingredient that we often only think about around the holidays. But why? Turkey is an inexpensive ingredient that can be cooked in a variety of different ways. Turkey thighs are one of my favorites for a delicious weeknight or weekend dinner. This crispy braised turkey thighs recipe with lemony, buttery potatoes is an impressive meal for the family with iced tea or served to dinner guests with a glass of wine.

To make this budget-friendly turkey dinner you will need bone-in, skin-on turkey thighs, salt, black pepper, olive oil, butter, onion, a lemon, potatoes, fresh garlic, white wine (see Recipe Notes), coarse-grain mustard and chicken broth. The gluten-free turkey thighs are crisped up in an oven-proof pot before being removed to a plate while the vegetables and liquids soften and reduce. Nestle the golden thighs in the potatoes, lemons and onions, and bake until cooked through, tender and juicy.

Turkey is not only a delicious ingredient, but a healthy one, too! Read about the health benefits of turkey and the health benefits of lemon. This turkey recipe is a complete meal, but you could add a fresh salad or chunk of hot bread as a nice side dish.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 25 minutes
Servings: 3

Ingredients

• 2 turkey thighs (bone in and skin on)
• salt and black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, sliced thin
• 1 lemon, sliced thin and seeds removed
• 4 Yukon gold potatoes
• 4 cloves garlic, minced
• 1 cup white wine
• 1 tablespoon whole-grain mustard
• 1 cup chicken broth

Recipe Notes

• I used low-sodium chicken broth.

• You could use 2 cups chicken broth and omit the white wine.

• Instead of Yukon gold potatoes, try russets, red or white potatoes.

• Turkey is cooked through when it reaches 165 degrees F internal temperature with a meat thermometer.

Here's how to make it: 

1. Season the turkey thighs with salt and black pepper on both sides. Heat the olive oil in an oven-proof pot or dutch oven over medium-high heat. Add the turkey thighs, skin side down, and cook until golden brown and crispy, about 4 minutes. Flip the thighs over and continue to cook until golden on the other side. Remove to a plate.
   
2. Reduce the heat to medium and add the butter. Once melted, add the onions, potatoes and lemon. Season with salt and black pepper. Cook, stirring, until onions are soft, about 5 minutes. Add the garlic and cook 30 seconds.
   
3. Add the white wine (or 1 cup of the chicken broth) and cook for about 3 minutes.
   
4. Add in the mustard.
   
5. Pour in the chicken broth and bring to a boil.
   
6. Nestle the chicken thighs into the vegetables, but don't cover the skin.
   
7. Cover the pot and bake in a preheated 325-degree F oven for about 1 hour. After 1 hour, uncover and continue to bake until cooked through and crispy.
   
8. Serve the turkey with the lemony potatoes and onions.
   
   

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