🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 188 (from laksa099)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa188.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'http://www.beyondsalmon.com/2014/10/braised-turkey-thighs.html\')), getAhrefsUnparsedNoserviceFromURL(\'http://www.beyondsalmon.com/2014/10/braised-turkey-thighs.html\'))) FORMAT JSONEachRow'

Response:

{"found_url":"http:\/\/www.beyondsalmon.com\/2014\/10\/braised-turkey-thighs.html","crawl_time":1777101464,"first_indexed_time":1414442609,"http_code":200,"src_unparsed":"com,beyondsalmon!www,\/2014\/10\/braised-turkey-thighs.html h80","src_root_hash":"2438980720550872988","history_drop_reason":null,"meta_title":"Beyond Salmon: Braised Turkey Thighs","meta_descriptions":[],"attrs_boilerpipe_text":"YouTube Link:\nBraised Turkey Thighs\nMore Videos:\nHelen's Kitchen Channel\nInspired by\nKenji Lopez-Alt's recipe\non\nSeriousEats.com\nIngredients\n4 turkey thighs\nSalt\n1 Tbsp oil (grapeseed, safflower, canola -- anything with high smoke point)\n1 large carrot, large dice\n1 celery sticks, large dice\n1 large onion, large dice\n3 garlic cloves, coarsely chopped\n2 rosemary sprigs\n10 thyme sprigs\n1 bay leaf\n2 cups red wine (not too tannic)\n2 cups salt-free or low-sodium chicken or turkey stock\n3 Tbsp butter at room temperature\n3 Tbsp all-purpose flour\n1\/2 tsp pomegranate molasses or to taste\nIf you can't get your hands on pomegranate molasses, try a splash or balsamic vinegar.  Another (probably most traditional) method of adding acidity to the braising liquid is to add 1-2 Tbsp of tomato paste along with your red wine.  If you do end up buying pomegranate molasses, you can keep it at room temperature indefinitely and I am sure you'll find plenty of uses for it.  So don't feel like you are buying a whole bottle just for this splash and wasting the rest.\nBraising time and temperature:\nThis dish takes 1 h 45 min and up to 3 hours in 275F oven.  Why such a big difference in timing?  At low temperatures, a 25 degree difference makes a big difference.  When you set your oven to 275F, it might really be 300F or 250F, so the timing will vary depending on the oven, the size and shape of your pan, and the size of the thighs.  Start it assuming it might take 3 hours.  If it's done quickly, you can always rewarm it.\nIf we were to cover the skillet, the timing would be more predictable.  When braises are cooked covered, the pressure builds up in the pot and eventually the liquid boils, so whether you set your oven to 250F or to 300F, you are eventually cooking in 212F liquid.  When the pot is left uncovered, the temperature of the oven starts playing a bigger difference.  But a covered pot will result in flabby skin, that's why we cook this braise uncovered.\nRewarming\nIf your turkey cooled off, it's easy to rewarm by setting it back in the strained and degreased braising liquid and simmering it gently to warm back up.  Just make sure to keep it skin side up.\nRe-crisping the skin\nYou'll notice that the skin will lose its crispness very quickly.  Right before serving, I like to brush the top of each thigh lightly with neutral tasting oil (grapeseed, safflower, or canola) and pop under the broiler.  You want to be\nvery far\nfrom the broiling element, and give it good 3-6 minutes.  In my oven, I set it in the bottom third of the oven while my broiling element is on top of the oven.  Watch it very closely.  I suggest you do this on one thigh to get an idea of a good setting for you.  Even if you don't manage to re-crisp the skin, the turkey will still be delicious\nScaling the recipe to feed more people\n4 thighs should serve 8-10 people.  They should fit nicely into a 12 inch skillet or a large dutch oven.  If you want to cook more thighs, you can brown them in batches in a skillet, and set aside.  Then make your sauce in the same skillet and pour it into a large oven safe baking dish or two (like a turkey roasting pan).  Put your thighs on top and put in the oven.\nHappy Thanksgiving!","attrs_markdown":"[skip to main](http:\/\/www.beyondsalmon.com\/2014\/10\/braised-turkey-thighs.html#main)  \\| [skip to sidebar](http:\/\/www.beyondsalmon.com\/2014\/10\/braised-turkey-thighs.html#sidebar)\n\n[![Beyond Salmon](http:\/\/photos1.blogger.com\/x\/blogger2\/6521\/2126\/1600\/z\/766592\/gse_multipart11981.png)](http:\/\/www.beyondsalmon.com\/)\n\n## Monday, October 27, 2014\n### Braised Turkey Thighs\nYouTube Link: [Braised Turkey Thighs](http:\/\/youtu.be\/vQUQlZs1qIw)  \n More Videos: [Helen's Kitchen Channel](https:\/\/www.youtube.com\/user\/helenrennie)  \n   \n Inspired by [Kenji Lopez-Alt's recipe](http:\/\/www.seriouseats.com\/2013\/11\/the-food-lab-red-wine-braised-turkey-legs.html) on [SeriousEats.com](http:\/\/seriouseats.com\/)  \n   \n **Ingredients**  \n 4 turkey thighs  \n Salt  \n 1 Tbsp oil (grapeseed, safflower, canola -- anything with high smoke point)  \n 1 large carrot, large dice  \n 1 celery sticks, large dice  \n 1 large onion, large dice  \n 3 garlic cloves, coarsely chopped  \n 2 rosemary sprigs  \n 10 thyme sprigs  \n 1 bay leaf  \n 2 cups red wine (not too tannic)  \n 2 cups salt-free or low-sodium chicken or turkey stock  \n 3 Tbsp butter at room temperature  \n 3 Tbsp all-purpose flour  \n 1\/2 tsp pomegranate molasses or to taste  \n   \n If you can't get your hands on pomegranate molasses, try a splash or balsamic vinegar. Another (probably most traditional) method of adding acidity to the braising liquid is to add 1-2 Tbsp of tomato paste along with your red wine. If you do end up buying pomegranate molasses, you can keep it at room temperature indefinitely and I am sure you'll find plenty of uses for it. So don't feel like you are buying a whole bottle just for this splash and wasting the rest.  \n   \n **Braising time and temperature:**  \n This dish takes 1 h 45 min and up to 3 hours in 275F oven. Why such a big difference in timing? At low temperatures, a 25 degree difference makes a big difference. When you set your oven to 275F, it might really be 300F or 250F, so the timing will vary depending on the oven, the size and shape of your pan, and the size of the thighs. Start it assuming it might take 3 hours. If it's done quickly, you can always rewarm it.  \n   \n If we were to cover the skillet, the timing would be more predictable. When braises are cooked covered, the pressure builds up in the pot and eventually the liquid boils, so whether you set your oven to 250F or to 300F, you are eventually cooking in 212F liquid. When the pot is left uncovered, the temperature of the oven starts playing a bigger difference. But a covered pot will result in flabby skin, that's why we cook this braise uncovered.   \n   \n **Rewarming**  \n If your turkey cooled off, it's easy to rewarm by setting it back in the strained and degreased braising liquid and simmering it gently to warm back up. Just make sure to keep it skin side up.   \n   \n **Re-crisping the skin**  \n You'll notice that the skin will lose its crispness very quickly. Right before serving, I like to brush the top of each thigh lightly with neutral tasting oil (grapeseed, safflower, or canola) and pop under the broiler. You want to be **very far** from the broiling element, and give it good 3-6 minutes. In my oven, I set it in the bottom third of the oven while my broiling element is on top of the oven. Watch it very closely. I suggest you do this on one thigh to get an idea of a good setting for you. Even if you don't manage to re-crisp the skin, the turkey will still be delicious  \n   \n **Scaling the recipe to feed more people**  \n 4 thighs should serve 8-10 people. They should fit nicely into a 12 inch skillet or a large dutch oven. If you want to cook more thighs, you can brown them in batches in a skillet, and set aside. Then make your sauce in the same skillet and pour it into a large oven safe baking dish or two (like a turkey roasting pan). Put your thighs on top and put in the oven.  \n   \n Happy Thanksgiving\\!\n\nPosted by Helen\n\nat\n\n[4:41 PM](http:\/\/www.beyondsalmon.com\/2014\/10\/braised-turkey-thighs.html \"permanent link\")\n\n[![](http:\/\/img1.blogblog.com\/img\/icon18_email.gif)](https:\/\/www.blogger.com\/email-post\/17422713\/4442199300653305500 \"Email Post\")     [![](https:\/\/resources.blogblog.com\/img\/icon18_edit_allbkg.gif)](https:\/\/www.blogger.com\/post-edit.g?blogID=17422713&postID=4442199300653305500&from=pencil \"Edit Post\")\n\n[Email This](https:\/\/www.blogger.com\/share-post.g?blogID=17422713&postID=4442199300653305500&target=email \"Email This\")[BlogThis\\!](https:\/\/www.blogger.com\/share-post.g?blogID=17422713&postID=4442199300653305500&target=blog \"BlogThis!\")[Share to X](https:\/\/www.blogger.com\/share-post.g?blogID=17422713&postID=4442199300653305500&target=twitter \"Share to X\")[Share to Facebook](https:\/\/www.blogger.com\/share-post.g?blogID=17422713&postID=4442199300653305500&target=facebook \"Share to Facebook\")[Share to Pinterest](https:\/\/www.blogger.com\/share-post.g?blogID=17422713&postID=4442199300653305500&target=pinterest \"Share to Pinterest\")\n\n#### 3 comments:\n[![](http:\/\/www.blogger.com\/img\/blogger_logo_round_35.png)](https:\/\/www.blogger.com\/profile\/10254622503796490699)\n\n[Unknown](https:\/\/www.blogger.com\/profile\/10254622503796490699) said...\n\nDear Helen: I made these today and they were absolutely delicious! The only bad thing was that they disappeared too fast. Even my granddaughter, who is very finicky liked them! Thank you for the delicious recipe. Sylvia :-)\n\n[12\/11\/2016 8:23 PM](http:\/\/www.beyondsalmon.com\/2014\/10\/braised-turkey-thighs.html?showComment=1481505801821#c639752167419808217 \"comment permalink\")    [![](https:\/\/resources.blogblog.com\/img\/icon_delete13.gif)](https:\/\/www.blogger.com\/comment\/delete\/17422713\/639752167419808217 \"Delete Comment\")\n\n[![](http:\/\/www.blogger.com\/img\/blogger_logo_round_35.png)](https:\/\/www.blogger.com\/profile\/12271344371852988017)\n\n[Helen](https:\/\/www.blogger.com\/profile\/12271344371852988017) said...\n\nso glad you enjoyed them :)\n\n[12\/11\/2016 9:20 PM](http:\/\/www.beyondsalmon.com\/2014\/10\/braised-turkey-thighs.html?showComment=1481509257748#c1480037773707455916 \"comment permalink\")    [![](https:\/\/resources.blogblog.com\/img\/icon_delete13.gif)](https:\/\/www.blogger.com\/comment\/delete\/17422713\/1480037773707455916 \"Delete Comment\")\n\n[![](http:\/\/www.blogger.com\/img\/blogger_logo_round_35.png)](https:\/\/www.blogger.com\/profile\/04481290842574960333)\n\n[Lors](https:\/\/www.blogger.com\/profile\/04481290842574960333) said...\n\nHelen, this looks delicious. Can all of this be done in advance and reheated \/ re-crisped? Also, can the bone be pulled out after cooking fairly easily, so I can slice them for a crowd, or do you think it would work well with boneless thighs (for ease of slicing)? Many thanks\\!\n\n[12\/10\/2023 12:50 PM](http:\/\/www.beyondsalmon.com\/2014\/10\/braised-turkey-thighs.html?showComment=1702230615735#c117431640762475160 \"comment permalink\")    [![](https:\/\/resources.blogblog.com\/img\/icon_delete13.gif)](https:\/\/www.blogger.com\/comment\/delete\/17422713\/117431640762475160 \"Delete Comment\")\n\n[Post a Comment](https:\/\/www.blogger.com\/comment\/fullpage\/post\/17422713\/4442199300653305500)\n\n[Newer Post](http:\/\/www.beyondsalmon.com\/2014\/11\/caramelized-pear-ginger-tart-video.html \"Newer Post\")   [Older Post](http:\/\/www.beyondsalmon.com\/2014\/10\/brussels-sprouts-video-oven-and.html \"Older Post\")  [Home](http:\/\/www.beyondsalmon.com\/)\n\nSubscribe to: [Post Comments (Atom)](http:\/\/www.beyondsalmon.com\/feeds\/4442199300653305500\/comments\/default)\n\n## Links\n- [Home](http:\/\/www.beyondsalmon.com\/)\n- [About me](https:\/\/plus.google.com\/110571147959449413778\/about)\n- [Boston Cooking 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[Haverchuk](http:\/\/haverchuk.blogspot.com\/)\n- [Is my blog burning](http:\/\/www.ismyblogburning.com\/)\n- [Junko's classes in Tokyo](http:\/\/www.junkoinjapan.blogspot.com\/)\n- [Kalyn's Kitchen](http:\/\/kalynskitchen.blogspot.com\/)\n- [Kuidaore](http:\/\/brandoesq.blogspot.com\/)\n- [Lucullian delights](http:\/\/lucullian.blogspot.com\/)\n- [My Madeleine](http:\/\/mollysmadeleine.blogspot.com\/)\n- [No NAIS](http:\/\/nonais.org\/)\n- [Not As Good As Pork Cracklins](http:\/\/notasgoodasporkcracklins.blogspot.com\/)\n- [Rookie Cookery](http:\/\/andreayaya.typepad.com\/rookie_cookery\/)\n- [Seafood for the future](http:\/\/seafoodforthefuture.org\/)\n- [Stephen Cooks](http:\/\/www.stephencooks.com\/)\n- [Sweet Napa](http:\/\/www.sweetnapa.com\/)\n- [The GoodEater Collaborative](http:\/\/www.goodeater.org\/)\n- [The Traveler's Lunchbox](http:\/\/www.travelerslunchbox.com\/)\n- [Yulinka Cooks](http:\/\/yulinkacooks.blogspot.com\/)\n\nAll writing and photography on Beyond Salmon is Copyright Helen Rennie © 2007-2018 unless indicated otherwise. All rights reserved.","attrs_readable_markdown":"YouTube Link: [Braised Turkey Thighs](http:\/\/youtu.be\/vQUQlZs1qIw)  \n More Videos: [Helen's Kitchen Channel](https:\/\/www.youtube.com\/user\/helenrennie)\n\nInspired by [Kenji Lopez-Alt's recipe](http:\/\/www.seriouseats.com\/2013\/11\/the-food-lab-red-wine-braised-turkey-legs.html) on [SeriousEats.com](http:\/\/seriouseats.com\/)\n\n**Ingredients**  \n 4 turkey thighs  \n Salt  \n 1 Tbsp oil (grapeseed, safflower, canola -- anything with high smoke point)  \n 1 large carrot, large dice  \n 1 celery sticks, large dice  \n 1 large onion, large dice  \n 3 garlic cloves, coarsely chopped  \n 2 rosemary sprigs  \n 10 thyme sprigs  \n 1 bay leaf  \n 2 cups red wine (not too tannic)  \n 2 cups salt-free or low-sodium chicken or turkey stock  \n 3 Tbsp butter at room temperature  \n 3 Tbsp all-purpose flour  \n 1\/2 tsp pomegranate molasses or to taste\n\nIf you can't get your hands on pomegranate molasses, try a splash or balsamic vinegar. Another (probably most traditional) method of adding acidity to the braising liquid is to add 1-2 Tbsp of tomato paste along with your red wine. If you do end up buying pomegranate molasses, you can keep it at room temperature indefinitely and I am sure you'll find plenty of uses for it. So don't feel like you are buying a whole bottle just for this splash and wasting the rest.\n\n**Braising time and temperature:**  \n This dish takes 1 h 45 min and up to 3 hours in 275F oven. Why such a big difference in timing? At low temperatures, a 25 degree difference makes a big difference. When you set your oven to 275F, it might really be 300F or 250F, so the timing will vary depending on the oven, the size and shape of your pan, and the size of the thighs. Start it assuming it might take 3 hours. If it's done quickly, you can always rewarm it.\n\nIf we were to cover the skillet, the timing would be more predictable. When braises are cooked covered, the pressure builds up in the pot and eventually the liquid boils, so whether you set your oven to 250F or to 300F, you are eventually cooking in 212F liquid. When the pot is left uncovered, the temperature of the oven starts playing a bigger difference. But a covered pot will result in flabby skin, that's why we cook this braise uncovered.\n\n**Rewarming**  \n If your turkey cooled off, it's easy to rewarm by setting it back in the strained and degreased braising liquid and simmering it gently to warm back up. Just make sure to keep it skin side up.\n\n**Re-crisping the skin**  \n You'll notice that the skin will lose its crispness very quickly. Right before serving, I like to brush the top of each thigh lightly with neutral tasting oil (grapeseed, safflower, or canola) and pop under the broiler. You want to be **very far** from the broiling element, and give it good 3-6 minutes. In my oven, I set it in the bottom third of the oven while my broiling element is on top of the oven. Watch it very closely. I suggest you do this on one thigh to get an idea of a good setting for you. Even if you don't manage to re-crisp the skin, the turkey will still be delicious\n\n**Scaling the recipe to feed more people**  \n 4 thighs should serve 8-10 people. They should fit nicely into a 12 inch skillet or a large dutch oven. If you want to cook more thighs, you can brown them in batches in a skillet, and set aside. Then make your sauce in the same skillet and pour it into a large oven safe baking dish or two (like a turkey roasting pan). 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YouTube Link: Braised Turkey Thighs More Videos: Helen's Kitchen Channel Inspired by Kenji Lopez-Alt's recipe on SeriousEats.com Ingredients 4 turkey thighs Salt 1 Tbsp oil (grapeseed, safflower, canola -- anything with high smoke point) 1 large carrot, large dice 1 celery sticks, large dice 1 large onion, large dice 3 garlic cloves, coarsely chopped 2 rosemary sprigs 10 thyme sprigs 1 bay leaf 2 cups red wine (not too tannic) 2 cups salt-free or low-sodium chicken or turkey stock 3 Tbsp butter at room temperature 3 Tbsp all-purpose flour 1/2 tsp pomegranate molasses or to taste If you can't get your hands on pomegranate molasses, try a splash or balsamic vinegar. Another (probably most traditional) method of adding acidity to the braising liquid is to add 1-2 Tbsp of tomato paste along with your red wine. If you do end up buying pomegranate molasses, you can keep it at room temperature indefinitely and I am sure you'll find plenty of uses for it. So don't feel like you are buying a whole bottle just for this splash and wasting the rest. Braising time and temperature: This dish takes 1 h 45 min and up to 3 hours in 275F oven. Why such a big difference in timing? At low temperatures, a 25 degree difference makes a big difference. When you set your oven to 275F, it might really be 300F or 250F, so the timing will vary depending on the oven, the size and shape of your pan, and the size of the thighs. Start it assuming it might take 3 hours. If it's done quickly, you can always rewarm it. If we were to cover the skillet, the timing would be more predictable. When braises are cooked covered, the pressure builds up in the pot and eventually the liquid boils, so whether you set your oven to 250F or to 300F, you are eventually cooking in 212F liquid. When the pot is left uncovered, the temperature of the oven starts playing a bigger difference. But a covered pot will result in flabby skin, that's why we cook this braise uncovered. Rewarming If your turkey cooled off, it's easy to rewarm by setting it back in the strained and degreased braising liquid and simmering it gently to warm back up. Just make sure to keep it skin side up. Re-crisping the skin You'll notice that the skin will lose its crispness very quickly. Right before serving, I like to brush the top of each thigh lightly with neutral tasting oil (grapeseed, safflower, or canola) and pop under the broiler. You want to be very far from the broiling element, and give it good 3-6 minutes. In my oven, I set it in the bottom third of the oven while my broiling element is on top of the oven. Watch it very closely. I suggest you do this on one thigh to get an idea of a good setting for you. Even if you don't manage to re-crisp the skin, the turkey will still be delicious Scaling the recipe to feed more people 4 thighs should serve 8-10 people. They should fit nicely into a 12 inch skillet or a large dutch oven. If you want to cook more thighs, you can brown them in batches in a skillet, and set aside. Then make your sauce in the same skillet and pour it into a large oven safe baking dish or two (like a turkey roasting pan). Put your thighs on top and put in the oven. Happy Thanksgiving!

Markdown

[skip to main](http://www.beyondsalmon.com/2014/10/braised-turkey-thighs.html#main) \| [skip to sidebar](http://www.beyondsalmon.com/2014/10/braised-turkey-thighs.html#sidebar) [![Beyond Salmon](http://photos1.blogger.com/x/blogger2/6521/2126/1600/z/766592/gse_multipart11981.png)](http://www.beyondsalmon.com/) ## Monday, October 27, 2014 ### Braised Turkey Thighs YouTube Link: [Braised Turkey Thighs](http://youtu.be/vQUQlZs1qIw) More Videos: [Helen's Kitchen Channel](https://www.youtube.com/user/helenrennie) Inspired by [Kenji Lopez-Alt's recipe](http://www.seriouseats.com/2013/11/the-food-lab-red-wine-braised-turkey-legs.html) on [SeriousEats.com](http://seriouseats.com/) **Ingredients** 4 turkey thighs Salt 1 Tbsp oil (grapeseed, safflower, canola -- anything with high smoke point) 1 large carrot, large dice 1 celery sticks, large dice 1 large onion, large dice 3 garlic cloves, coarsely chopped 2 rosemary sprigs 10 thyme sprigs 1 bay leaf 2 cups red wine (not too tannic) 2 cups salt-free or low-sodium chicken or turkey stock 3 Tbsp butter at room temperature 3 Tbsp all-purpose flour 1/2 tsp pomegranate molasses or to taste If you can't get your hands on pomegranate molasses, try a splash or balsamic vinegar. Another (probably most traditional) method of adding acidity to the braising liquid is to add 1-2 Tbsp of tomato paste along with your red wine. If you do end up buying pomegranate molasses, you can keep it at room temperature indefinitely and I am sure you'll find plenty of uses for it. So don't feel like you are buying a whole bottle just for this splash and wasting the rest. **Braising time and temperature:** This dish takes 1 h 45 min and up to 3 hours in 275F oven. Why such a big difference in timing? At low temperatures, a 25 degree difference makes a big difference. When you set your oven to 275F, it might really be 300F or 250F, so the timing will vary depending on the oven, the size and shape of your pan, and the size of the thighs. Start it assuming it might take 3 hours. If it's done quickly, you can always rewarm it. If we were to cover the skillet, the timing would be more predictable. When braises are cooked covered, the pressure builds up in the pot and eventually the liquid boils, so whether you set your oven to 250F or to 300F, you are eventually cooking in 212F liquid. When the pot is left uncovered, the temperature of the oven starts playing a bigger difference. But a covered pot will result in flabby skin, that's why we cook this braise uncovered. **Rewarming** If your turkey cooled off, it's easy to rewarm by setting it back in the strained and degreased braising liquid and simmering it gently to warm back up. Just make sure to keep it skin side up. **Re-crisping the skin** You'll notice that the skin will lose its crispness very quickly. Right before serving, I like to brush the top of each thigh lightly with neutral tasting oil (grapeseed, safflower, or canola) and pop under the broiler. You want to be **very far** from the broiling element, and give it good 3-6 minutes. In my oven, I set it in the bottom third of the oven while my broiling element is on top of the oven. Watch it very closely. I suggest you do this on one thigh to get an idea of a good setting for you. Even if you don't manage to re-crisp the skin, the turkey will still be delicious **Scaling the recipe to feed more people** 4 thighs should serve 8-10 people. They should fit nicely into a 12 inch skillet or a large dutch oven. If you want to cook more thighs, you can brown them in batches in a skillet, and set aside. Then make your sauce in the same skillet and pour it into a large oven safe baking dish or two (like a turkey roasting pan). Put your thighs on top and put in the oven. Happy Thanksgiving\! Posted by Helen at [4:41 PM](http://www.beyondsalmon.com/2014/10/braised-turkey-thighs.html "permanent link") [![](http://img1.blogblog.com/img/icon18_email.gif)](https://www.blogger.com/email-post/17422713/4442199300653305500 "Email Post") [![](https://resources.blogblog.com/img/icon18_edit_allbkg.gif)](https://www.blogger.com/post-edit.g?blogID=17422713&postID=4442199300653305500&from=pencil "Edit Post") [Email This](https://www.blogger.com/share-post.g?blogID=17422713&postID=4442199300653305500&target=email "Email This")[BlogThis\!](https://www.blogger.com/share-post.g?blogID=17422713&postID=4442199300653305500&target=blog "BlogThis!")[Share to X](https://www.blogger.com/share-post.g?blogID=17422713&postID=4442199300653305500&target=twitter "Share to X")[Share to Facebook](https://www.blogger.com/share-post.g?blogID=17422713&postID=4442199300653305500&target=facebook "Share to Facebook")[Share to Pinterest](https://www.blogger.com/share-post.g?blogID=17422713&postID=4442199300653305500&target=pinterest "Share to Pinterest") #### 3 comments: [![](http://www.blogger.com/img/blogger_logo_round_35.png)](https://www.blogger.com/profile/10254622503796490699) [Unknown](https://www.blogger.com/profile/10254622503796490699) said... Dear Helen: I made these today and they were absolutely delicious! The only bad thing was that they disappeared too fast. Even my granddaughter, who is very finicky liked them! Thank you for the delicious recipe. Sylvia :-) [12/11/2016 8:23 PM](http://www.beyondsalmon.com/2014/10/braised-turkey-thighs.html?showComment=1481505801821#c639752167419808217 "comment permalink") [![](https://resources.blogblog.com/img/icon_delete13.gif)](https://www.blogger.com/comment/delete/17422713/639752167419808217 "Delete Comment") [![](http://www.blogger.com/img/blogger_logo_round_35.png)](https://www.blogger.com/profile/12271344371852988017) [Helen](https://www.blogger.com/profile/12271344371852988017) said... so glad you enjoyed them :) [12/11/2016 9:20 PM](http://www.beyondsalmon.com/2014/10/braised-turkey-thighs.html?showComment=1481509257748#c1480037773707455916 "comment permalink") [![](https://resources.blogblog.com/img/icon_delete13.gif)](https://www.blogger.com/comment/delete/17422713/1480037773707455916 "Delete Comment") [![](http://www.blogger.com/img/blogger_logo_round_35.png)](https://www.blogger.com/profile/04481290842574960333) [Lors](https://www.blogger.com/profile/04481290842574960333) said... Helen, this looks delicious. Can all of this be done in advance and reheated / re-crisped? Also, can the bone be pulled out after cooking fairly easily, so I can slice them for a crowd, or do you think it would work well with boneless thighs (for ease of slicing)? Many thanks\! [12/10/2023 12:50 PM](http://www.beyondsalmon.com/2014/10/braised-turkey-thighs.html?showComment=1702230615735#c117431640762475160 "comment permalink") [![](https://resources.blogblog.com/img/icon_delete13.gif)](https://www.blogger.com/comment/delete/17422713/117431640762475160 "Delete Comment") [Post a Comment](https://www.blogger.com/comment/fullpage/post/17422713/4442199300653305500) [Newer Post](http://www.beyondsalmon.com/2014/11/caramelized-pear-ginger-tart-video.html "Newer Post") [Older Post](http://www.beyondsalmon.com/2014/10/brussels-sprouts-video-oven-and.html "Older Post") [Home](http://www.beyondsalmon.com/) Subscribe to: [Post Comments (Atom)](http://www.beyondsalmon.com/feeds/4442199300653305500/comments/default) ## Links - [Home](http://www.beyondsalmon.com/) - [About me](https://plus.google.com/110571147959449413778/about) - [Boston Cooking Classes](http://www.helenrennie.com/kitchen) - [Helen's Kitchen Videos](http://www.youtube.com/user/helenrennie) - [Helen's Kitchen Equipment Store on Amazon](http://astore.amazon.com/beyondsalmon-20) - 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All rights reserved.

Readable Markdown

YouTube Link: [Braised Turkey Thighs](http://youtu.be/vQUQlZs1qIw) More Videos: [Helen's Kitchen Channel](https://www.youtube.com/user/helenrennie) Inspired by [Kenji Lopez-Alt's recipe](http://www.seriouseats.com/2013/11/the-food-lab-red-wine-braised-turkey-legs.html) on [SeriousEats.com](http://seriouseats.com/) **Ingredients** 4 turkey thighs Salt 1 Tbsp oil (grapeseed, safflower, canola -- anything with high smoke point) 1 large carrot, large dice 1 celery sticks, large dice 1 large onion, large dice 3 garlic cloves, coarsely chopped 2 rosemary sprigs 10 thyme sprigs 1 bay leaf 2 cups red wine (not too tannic) 2 cups salt-free or low-sodium chicken or turkey stock 3 Tbsp butter at room temperature 3 Tbsp all-purpose flour 1/2 tsp pomegranate molasses or to taste If you can't get your hands on pomegranate molasses, try a splash or balsamic vinegar. Another (probably most traditional) method of adding acidity to the braising liquid is to add 1-2 Tbsp of tomato paste along with your red wine. If you do end up buying pomegranate molasses, you can keep it at room temperature indefinitely and I am sure you'll find plenty of uses for it. So don't feel like you are buying a whole bottle just for this splash and wasting the rest. **Braising time and temperature:** This dish takes 1 h 45 min and up to 3 hours in 275F oven. Why such a big difference in timing? At low temperatures, a 25 degree difference makes a big difference. When you set your oven to 275F, it might really be 300F or 250F, so the timing will vary depending on the oven, the size and shape of your pan, and the size of the thighs. Start it assuming it might take 3 hours. If it's done quickly, you can always rewarm it. If we were to cover the skillet, the timing would be more predictable. When braises are cooked covered, the pressure builds up in the pot and eventually the liquid boils, so whether you set your oven to 250F or to 300F, you are eventually cooking in 212F liquid. When the pot is left uncovered, the temperature of the oven starts playing a bigger difference. But a covered pot will result in flabby skin, that's why we cook this braise uncovered. **Rewarming** If your turkey cooled off, it's easy to rewarm by setting it back in the strained and degreased braising liquid and simmering it gently to warm back up. Just make sure to keep it skin side up. **Re-crisping the skin** You'll notice that the skin will lose its crispness very quickly. Right before serving, I like to brush the top of each thigh lightly with neutral tasting oil (grapeseed, safflower, or canola) and pop under the broiler. You want to be **very far** from the broiling element, and give it good 3-6 minutes. In my oven, I set it in the bottom third of the oven while my broiling element is on top of the oven. Watch it very closely. I suggest you do this on one thigh to get an idea of a good setting for you. Even if you don't manage to re-crisp the skin, the turkey will still be delicious **Scaling the recipe to feed more people** 4 thighs should serve 8-10 people. They should fit nicely into a 12 inch skillet or a large dutch oven. If you want to cook more thighs, you can brown them in batches in a skillet, and set aside. Then make your sauce in the same skillet and pour it into a large oven safe baking dish or two (like a turkey roasting pan). Put your thighs on top and put in the oven. Happy Thanksgiving\!

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