Stock braised turkey thighs

Ingredients

·        4 turkey thigh patted dry

·        2 tablespoons all-purpose flour

·        4 tablespoons extra-virgin olive oil

·        3 heads of garlic, halved crosswise

·        1 small orange, halved

·        2 sprigs rosemary

·        1 cup dry white wine

·        4 cups Stock or water

·        2 tablespoons unsalted butter, cut into pieces

·        Green and yellow zucchini, cut in small rounds.

·        ½ cups frozen peas

Preparation

Preheat oven to 250°. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook turkey thighs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer to a large roasting pan.

Reduce heat to medium and add garlic and orange, cut side down, and rosemary and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook until wine is almost completely evaporated, about 2 minutes. Scrape into roasting pan with turkey legs. Pour in stock and cover tightly with 2 layers of foil.

Transfer pan to oven and braise turkey until meat is fork-tender, 2½–3 hours.

Place turkey thighs, skin side up, on a foil-lined rimmed baking sheet. Transfer garlic, orange, rosemary, to a platter. Start with 2 cups braising liquid to make sauce. If you have more than that, set roasting pan over medium-high heat and bring liquid to a boil. Cook until reduced to 2 cups. Reduce heat so liquid is simmering and whisk in butter a piece at a time, incorporating each piece completely before adding more, add yellow, green zucchini and peas. 

Heat broiler. Broil turkey until skin is browned and crisp, about 2 minutes. Transfer to platter and serve with pan sauce poured over or alongside.