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1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa051)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.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 FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/12950-basic-braised-turkey\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/12950-basic-braised-turkey\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/12950-basic-braised-turkey","crawl_time":1773828946,"first_indexed_time":1487889500,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/12950-basic-braised-turkey s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Basic Braised Turkey Recipe","meta_descriptions":["This recipe is by Mark Bittman and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food."],"attrs_boilerpipe_text":"Yield:\n6 to 8 servings\n2\ntablespoons olive oil\nSalt and freshly ground black pepper\n4\nturkey thighs (or 2 drumsticks and\n2 thighs) and 1 boneless breast\n(2 halves)\n½\npound bacon or pancetta,\ndiced (optional)\n2\nlarge onions, diced\n1\npound shiitake or other\nmushrooms, sliced\n2\npounds carrots, peeled and diced\n1\nbunch celery, diced\nA few branches sage, thyme\nor rosemary\n3\ncups turkey stock or water, or more\nChopped fresh parsley for\ngarnish (optional)\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nPut the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you’re using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.\nStep 2\nHeat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.\nStep 3\nRoast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)\nStep 4\nSlice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.\nTips\nAt least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. This recipe is in line with traditional levels of doneness and is intended to produce the best-tasting food. If the turkey is cooked to 155, its temperature will rise to 165 or higher while resting. Cooking to a temperature of 165 isn't unreasonable, but the turkey’s temperature will rise to 175 or 180 before serving, leaving it overdone. If you're most comfortable cooking to higher temperatures, feel free, but expect drier meat.\nHow to Turn Stock Into Gravy\n\nAfter removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock\nand stirring to loosen any brown bits. Reduce the heat when\nthe mixture bubbles. Taste and adjust the seasoning; do not\nskimp on salt or pepper. For every 4 to 6 cups of stock, mix\ntogether ⅓ cup cornstarch and\n¼ cup water until smooth.\nAdd the cornstarch mixture to the gravy, stirring constantly. It\nshould thicken almost instantly; serve right away.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n5 out of 5\n362 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nI made this recipe twice in the last week - and my party guests gobbled up every morsel of it, said they never had turkey as delicious and as moist. I simplified the process a bit: cooked the vegetables as directed, then divided them between two roasting pans. Nestled dark meat in one pan, put   in the oven for 90 min, then added the second pan with white meat nestled in veggies for additional 40 min. In 130 min both dark meat pan and white meat pan were perfectly done. Perfection!\nMade this with two very large thighs which cooked considerably faster than predicted.  (90 mins to 160).\nUsed mushrooms, celery, yellow peppers, and some celery root (no carrots on hand) and it was excellent.  Remaining braising liquid was an excellent start to a gravy.\nRather than mess up additional pans I roasted\/braised in the same large saute pan as the browning.  Worked great.\nI use a stick blender to blend the vegetable with the drippings and extra stock if necessary. Make a luscious gravy and everyone eats the vegetables knowingly or unknowingly. I make a similar gravy for brisket roasted atop vegetables. sometimes use a diced rutabaga with the rest of the vegetables.\nA wonderful recipe I’ve made for years. I just make the turkey thighs. More carrots, a lot more carrots, than the recipe calls for.\nTook way longer than recipe said. It's been 2.5 hours and still not tender.\nMade a boneless, skinless turkey breast version of this after coating with lots of salt, pepper & full-fat yogurt x 6 hours. Wiped off the marinade then braised in white wine, veg stock, + carrots, celery, fresh sage leaves, & reconstituted dried mushrooms. Baked at 350º instead of 300º - oops, so it was (over)done in 30 minutes, but still really tender & moist, thanks to the marinade. Removed the veg, & used the strained mushroom liquid + giblets & veg stock for gravy - leaf lard for the fat).\nPrivate comments are only visible to you.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking 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Day](https:\/\/cooking.nytimes.com\/topics\/st-patricks-day-recipes)\n- [Eid al-Fitr](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1415206-eid-al-fitr-recipes)\n\nBy Occasion\n\n- [Birthdays](https:\/\/cooking.nytimes.com\/tag\/birthday)\n- [Brunch](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44345642-brunch-recipes)\n- [Date Night](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44281363-date-night-recipes)\n- [Parties](https:\/\/cooking.nytimes.com\/topics\/entertaining)\n- [Picnics](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2975650-our-best-summer-picnic-recipes)\n\nAbout\n\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [The New York Times Food Section](https:\/\/www.nytimes.com\/section\/food)\n\n# Basic Braised Turkey\n## By [Mark Bittman](https:\/\/cooking.nytimes.com\/author\/mark-bittman)\n\n![Basic Braised Turkey](https:\/\/static01.nyt.com\/images\/2014\/04\/11\/dining\/Basic-Braised-Turkey\/Basic-Braised-Turkey-jumbo-v2.jpg)\n\nTom Schierlitz for The New York Times. Food stylist: Brian Preston-Campbell.\n\nTotal Time\n\nAbout 3 hours\n\nRating\n\n5\n\n(362)\n\nComments\n\n[Read 35 comments](https:\/\/cooking.nytimes.com\/recipes\/12950-basic-braised-turkey#notes_section)\n\nFeatured in: [Basic Braised Turkey](https:\/\/www.nytimes.com\/2012\/11\/18\/magazine\/the-2-d-thanksgiving.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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Step 2\n   Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.\n3. Step 3\n   Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)\n4. Step 4\n   Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.\n\nTips\n\n- At least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. This recipe is in line with traditional levels of doneness and is intended to produce the best-tasting food. If the turkey is cooked to 155, its temperature will rise to 165 or higher while resting. Cooking to a temperature of 165 isn't unreasonable, but the turkey’s temperature will rise to 175 or 180 before serving, leaving it overdone. If you're most comfortable cooking to higher temperatures, feel free, but expect drier meat.\n- How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper. For every 4 to 6 cups of stock, mix together ⅓ cup cornstarch and ¼ cup water until smooth. Add the cornstarch mixture to the gravy, stirring constantly. It should thicken almost instantly; serve right away.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![](https:\/\/cooking.nytimes.com\/assets\/recipe-generic\/7.png)Split Roast Turkey Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/12951-split-roast-turkey)\n- [![]()Braised Turkey Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/805-braised-turkey)\n- [![]()Skillet Chicken Thighs With Brown Butter Corn Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1023412-skillet-chicken-thighs-with-brown-butter-corn)\n- [![]()Roast Turkey Sam Sifton](https:\/\/cooking.nytimes.com\/recipes\/1015805-roast-turkey)\n- [![A white plate holds garlicky chicken with lemon-anchovy sauce.]()Garlicky Chicken With Lemon-Anchovy Sauce Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1015290-garlicky-chicken-with-lemon-anchovy-sauce)\n- [![]()Roast Turkey With Orange and Sage Sam Sifton](https:\/\/cooking.nytimes.com\/recipes\/1019011-roast-turkey-with-orange-and-sage)\n- [![A sheet pan holds chicken with apple, fennel and onion.]()Sheet-Pan Chicken With Apple, Fennel and Onion Colu Henry](https:\/\/cooking.nytimes.com\/recipes\/1019627-sheet-pan-chicken-with-apple-fennel-and-onion)\n- [![]()Roast Turkey Breast Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/503-roast-turkey-breast)\n- [![]()Make-Ahead Roast Turkey Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1024791-make-ahead-roast-turkey)\n- [![]()Baked Chicken Thighs Lidey Heuck](https:\/\/cooking.nytimes.com\/recipes\/1024625-baked-chicken-thighs)\n- [![]()Slow-Cooker Turkey Breast With Lemon-Garlic Gravy Sarah DiGregorio](https:\/\/cooking.nytimes.com\/recipes\/1026214-slow-cooker-turkey-breast-with-lemon-garlic-gravy)\n- [![Seven roasted chicken thighs with hot honey and lime are on an ivory plate with squeezed lime wedges.]()Roasted Chicken Thighs With Hot Honey and Lime Vallery Lomas](https:\/\/cooking.nytimes.com\/recipes\/1025221-roasted-chicken-thighs-with-hot-honey-and-lime)\n- [![]()Splayed Turkey With Herbs Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1018403-splayed-turkey-with-herbs)\n- [![]()Garlic Parmesan Chicken Thighs and Potatoes Toni Chapman](https:\/\/cooking.nytimes.com\/recipes\/772562461-garlic-parmesan-chicken-thighs-and-potatoes)\n- [![]()Jacques Pépin's Steamed and Roasted Turkey The New York Times](https:\/\/cooking.nytimes.com\/recipes\/12941-jacques-pepins-steamed-and-roasted-turkey)\n- [![Three green bowls of turkey chili are topped with sour cream, shredded Cheddar and sliced scallions. 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I simplified the process a bit: cooked the vegetables as directed, then divided them between two roasting pans. Nestled dark meat in one pan, put in the oven for 90 min, then added the second pan with white meat nestled in veggies for additional 40 min. In 130 min both dark meat pan and white meat pan were perfectly done. Perfection\\!\n\nIs this helpful?\n\n44\n\nMarc\n\n8 years ago\n\nMade this with two very large thighs which cooked considerably faster than predicted. (90 mins to 160).   \n  \nUsed mushrooms, celery, yellow peppers, and some celery root (no carrots on hand) and it was excellent. Remaining braising liquid was an excellent start to a gravy.   \n  \nRather than mess up additional pans I roasted\/braised in the same large saute pan as the browning. Worked great.\n\nIs this helpful?\n\n26\n\nrebecca\n\n8 years ago\n\nI use a stick blender to blend the vegetable with the drippings and extra stock if necessary. Make a luscious gravy and everyone eats the vegetables knowingly or unknowingly. I make a similar gravy for brisket roasted atop vegetables. sometimes use a diced rutabaga with the rest of the vegetables.\n\nIs this helpful?\n\n23\n\nMarc Kagan\n\n3 months ago\n\nA wonderful recipe I’ve made for years. I just make the turkey thighs. More carrots, a lot more carrots, than the recipe calls for.\n\nIs this helpful?\n\nLaura S\n\n1 year ago\n\nTook way longer than recipe said. It's been 2.5 hours and still not tender.\n\nIs this helpful?\n\nChaCha\n\n2 years ago\n\nMade a boneless, skinless turkey breast version of this after coating with lots of salt, pepper & full-fat yogurt x 6 hours. Wiped off the marinade then braised in white wine, veg stock, + carrots, celery, fresh sage leaves, & reconstituted dried mushrooms. Baked at 350º instead of 300º - oops, so it was (over)done in 30 minutes, but still really tender & moist, thanks to the marinade. Removed the veg, & used the strained mushroom liquid + giblets & veg stock for gravy - leaf lard for the fat).\n\nIs this helpful?\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [Bacon](https:\/\/cooking.nytimes.com\/tag\/bacon)\n- [Carrot](https:\/\/cooking.nytimes.com\/tag\/carrot)\n- [Turkey](https:\/\/cooking.nytimes.com\/tag\/turkey)\n- [Dinner](https:\/\/cooking.nytimes.com\/tag\/dinner)\n- [Main Course](https:\/\/cooking.nytimes.com\/tag\/main%20course)\n- [Fall](https:\/\/cooking.nytimes.com\/tag\/fall)\n- [Winter](https:\/\/cooking.nytimes.com\/tag\/winter)\n- [Dairy-Free](https:\/\/cooking.nytimes.com\/tag\/dairy-free)\n- [Gluten-Free](https:\/\/cooking.nytimes.com\/tag\/gluten-free)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n\nLog in or sign up to save this recipe.\n***\n### More Recipes From [Mark 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Step 1\n   Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you’re using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.\n2. Step 2\n   Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.\n3. Step 3\n   Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)\n4. Step 4\n   Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.\n\nTips\n\n- At least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. This recipe is in line with traditional levels of doneness and is intended to produce the best-tasting food. If the turkey is cooked to 155, its temperature will rise to 165 or higher while resting. Cooking to a temperature of 165 isn't unreasonable, but the turkey’s temperature will rise to 175 or 180 before serving, leaving it overdone. If you're most comfortable cooking to higher temperatures, feel free, but expect drier meat.\n- How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper. For every 4 to 6 cups of stock, mix together ⅓ cup cornstarch and ¼ cup water until smooth. Add the cornstarch mixture to the gravy, stirring constantly. It should thicken almost instantly; serve right away.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n5 out of 5\n\n362 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nI made this recipe twice in the last week - and my party guests gobbled up every morsel of it, said they never had turkey as delicious and as moist. I simplified the process a bit: cooked the vegetables as directed, then divided them between two roasting pans. Nestled dark meat in one pan, put in the oven for 90 min, then added the second pan with white meat nestled in veggies for additional 40 min. In 130 min both dark meat pan and white meat pan were perfectly done. Perfection\\!\n\nMade this with two very large thighs which cooked considerably faster than predicted. (90 mins to 160).\n\nUsed mushrooms, celery, yellow peppers, and some celery root (no carrots on hand) and it was excellent. Remaining braising liquid was an excellent start to a gravy.\n\nRather than mess up additional pans I roasted\/braised in the same large saute pan as the browning. Worked great.\n\nI use a stick blender to blend the vegetable with the drippings and extra stock if necessary. Make a luscious gravy and everyone eats the vegetables knowingly or unknowingly. I make a similar gravy for brisket roasted atop vegetables. sometimes use a diced rutabaga with the rest of the vegetables.\n\nA wonderful recipe I’ve made for years. I just make the turkey thighs. More carrots, a lot more carrots, than the recipe calls for.\n\nTook way longer than recipe said. It's been 2.5 hours and still not tender.\n\nMade a boneless, skinless turkey breast version of this after coating with lots of salt, pepper & full-fat yogurt x 6 hours. Wiped off the marinade then braised in white wine, veg stock, + carrots, celery, fresh sage leaves, & reconstituted dried mushrooms. Baked at 350º instead of 300º - oops, so it was (over)done in 30 minutes, but still really tender & moist, thanks to the marinade. Removed the veg, & used the strained mushroom liquid + giblets & veg stock for gravy - leaf lard for the fat).\n\nPrivate comments are only visible to you.","meta_canonical":null}

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Boilerpipe Text	Yield: 6 to 8 servings 2 tablespoons olive oil Salt and freshly ground black pepper 4 turkey thighs (or 2 drumsticks and 2 thighs) and 1 boneless breast (2 halves) ½ pound bacon or pancetta, diced (optional) 2 large onions, diced 1 pound shiitake or other mushrooms, sliced 2 pounds carrots, peeled and diced 1 bunch celery, diced A few branches sage, thyme or rosemary 3 cups turkey stock or water, or more Chopped fresh parsley for garnish (optional) Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you’re using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate. Step 2 Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs. Step 3 Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.) Step 4 Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley. Tips At least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. This recipe is in line with traditional levels of doneness and is intended to produce the best-tasting food. If the turkey is cooked to 155, its temperature will rise to 165 or higher while resting. Cooking to a temperature of 165 isn't unreasonable, but the turkey’s temperature will rise to 175 or 180 before serving, leaving it overdone. If you're most comfortable cooking to higher temperatures, feel free, but expect drier meat. How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper. For every 4 to 6 cups of stock, mix together ⅓ cup cornstarch and ¼ cup water until smooth. Add the cornstarch mixture to the gravy, stirring constantly. It should thicken almost instantly; serve right away. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 362 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I made this recipe twice in the last week - and my party guests gobbled up every morsel of it, said they never had turkey as delicious and as moist. I simplified the process a bit: cooked the vegetables as directed, then divided them between two roasting pans. Nestled dark meat in one pan, put in the oven for 90 min, then added the second pan with white meat nestled in veggies for additional 40 min. In 130 min both dark meat pan and white meat pan were perfectly done. Perfection! Made this with two very large thighs which cooked considerably faster than predicted. (90 mins to 160). Used mushrooms, celery, yellow peppers, and some celery root (no carrots on hand) and it was excellent. Remaining braising liquid was an excellent start to a gravy. Rather than mess up additional pans I roasted/braised in the same large saute pan as the browning. Worked great. I use a stick blender to blend the vegetable with the drippings and extra stock if necessary. Make a luscious gravy and everyone eats the vegetables knowingly or unknowingly. I make a similar gravy for brisket roasted atop vegetables. sometimes use a diced rutabaga with the rest of the vegetables. A wonderful recipe I’ve made for years. I just make the turkey thighs. More carrots, a lot more carrots, than the recipe calls for. Took way longer than recipe said. It's been 2.5 hours and still not tender. Made a boneless, skinless turkey breast version of this after coating with lots of salt, pepper & full-fat yogurt x 6 hours. Wiped off the marinade then braised in white wine, veg stock, + carrots, celery, fresh sage leaves, & reconstituted dried mushrooms. Baked at 350º instead of 300º - oops, so it was (over)done in 30 minutes, but still really tender & moist, thanks to the marinade. Removed the veg, & used the strained mushroom liquid + giblets & veg stock for gravy - leaf lard for the fat). Private comments are only visible to you.
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Food stylist: Brian Preston-Campbell. Total Time About 3 hours Rating 5 (362) Comments [Read 35 comments](https://cooking.nytimes.com/recipes/12950-basic-braised-turkey#notes_section) Featured in: [Basic Braised Turkey](https://www.nytimes.com/2012/11/18/magazine/the-2-d-thanksgiving.html) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. 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[Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F12950-basic-braised-turkey) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F12950-basic-braised-turkey) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation 1. Step 1 Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you’re using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate. 2. Step 2 Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs. 3. Step 3 Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.) 4. Step 4 Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley. Tips - At least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. This recipe is in line with traditional levels of doneness and is intended to produce the best-tasting food. If the turkey is cooked to 155, its temperature will rise to 165 or higher while resting. Cooking to a temperature of 165 isn't unreasonable, but the turkey’s temperature will rise to 175 or 180 before serving, leaving it overdone. If you're most comfortable cooking to higher temperatures, feel free, but expect drier meat. - How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper. For every 4 to 6 cups of stock, mix together ⅓ cup cornstarch and ¼ cup water until smooth. Add the cornstarch mixture to the gravy, stirring constantly. It should thicken almost instantly; serve right away. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![](https://cooking.nytimes.com/assets/recipe-generic/7.png)Split Roast Turkey Mark Bittman](https://cooking.nytimes.com/recipes/12951-split-roast-turkey) - [![]()Braised Turkey Mark Bittman](https://cooking.nytimes.com/recipes/805-braised-turkey) - [![]()Skillet Chicken Thighs With Brown Butter Corn Melissa Clark](https://cooking.nytimes.com/recipes/1023412-skillet-chicken-thighs-with-brown-butter-corn) - [![]()Roast Turkey Sam Sifton](https://cooking.nytimes.com/recipes/1015805-roast-turkey) - [![A white plate holds garlicky chicken with lemon-anchovy sauce.]()Garlicky Chicken With Lemon-Anchovy Sauce Melissa Clark](https://cooking.nytimes.com/recipes/1015290-garlicky-chicken-with-lemon-anchovy-sauce) - [![]()Roast Turkey With Orange and Sage Sam Sifton](https://cooking.nytimes.com/recipes/1019011-roast-turkey-with-orange-and-sage) - [![A sheet pan holds chicken with apple, fennel and onion.]()Sheet-Pan Chicken With Apple, Fennel and Onion Colu Henry](https://cooking.nytimes.com/recipes/1019627-sheet-pan-chicken-with-apple-fennel-and-onion) - [![]()Roast Turkey Breast Mark Bittman](https://cooking.nytimes.com/recipes/503-roast-turkey-breast) - [![]()Make-Ahead Roast Turkey Melissa Clark](https://cooking.nytimes.com/recipes/1024791-make-ahead-roast-turkey) - [![]()Baked Chicken Thighs Lidey Heuck](https://cooking.nytimes.com/recipes/1024625-baked-chicken-thighs) - [![]()Slow-Cooker Turkey Breast With Lemon-Garlic Gravy Sarah DiGregorio](https://cooking.nytimes.com/recipes/1026214-slow-cooker-turkey-breast-with-lemon-garlic-gravy) - [![Seven roasted chicken thighs with hot honey and lime are on an ivory plate with squeezed lime wedges.]()Roasted Chicken Thighs With Hot Honey and Lime Vallery Lomas](https://cooking.nytimes.com/recipes/1025221-roasted-chicken-thighs-with-hot-honey-and-lime) - [![]()Splayed Turkey With Herbs Melissa Clark](https://cooking.nytimes.com/recipes/1018403-splayed-turkey-with-herbs) - [![]()Garlic Parmesan Chicken Thighs and Potatoes Toni Chapman](https://cooking.nytimes.com/recipes/772562461-garlic-parmesan-chicken-thighs-and-potatoes) - [![]()Jacques Pépin's Steamed and Roasted Turkey The New York Times](https://cooking.nytimes.com/recipes/12941-jacques-pepins-steamed-and-roasted-turkey) - [![Three green bowls of turkey chili are topped with sour cream, shredded Cheddar and sliced scallions. 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Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (35) - Most Helpful (9) - Private Helen 8 years ago I made this recipe twice in the last week - and my party guests gobbled up every morsel of it, said they never had turkey as delicious and as moist. I simplified the process a bit: cooked the vegetables as directed, then divided them between two roasting pans. Nestled dark meat in one pan, put in the oven for 90 min, then added the second pan with white meat nestled in veggies for additional 40 min. In 130 min both dark meat pan and white meat pan were perfectly done. Perfection\! Is this helpful? 44 Marc 8 years ago Made this with two very large thighs which cooked considerably faster than predicted. (90 mins to 160). Used mushrooms, celery, yellow peppers, and some celery root (no carrots on hand) and it was excellent. Remaining braising liquid was an excellent start to a gravy. Rather than mess up additional pans I roasted/braised in the same large saute pan as the browning. Worked great. Is this helpful? 26 rebecca 8 years ago I use a stick blender to blend the vegetable with the drippings and extra stock if necessary. Make a luscious gravy and everyone eats the vegetables knowingly or unknowingly. I make a similar gravy for brisket roasted atop vegetables. sometimes use a diced rutabaga with the rest of the vegetables. Is this helpful? 23 Marc Kagan 3 months ago A wonderful recipe I’ve made for years. I just make the turkey thighs. More carrots, a lot more carrots, than the recipe calls for. Is this helpful? Laura S 1 year ago Took way longer than recipe said. It's been 2.5 hours and still not tender. Is this helpful? ChaCha 2 years ago Made a boneless, skinless turkey breast version of this after coating with lots of salt, pepper & full-fat yogurt x 6 hours. Wiped off the marinade then braised in white wine, veg stock, + carrots, celery, fresh sage leaves, & reconstituted dried mushrooms. Baked at 350º instead of 300º - oops, so it was (over)done in 30 minutes, but still really tender & moist, thanks to the marinade. Removed the veg, & used the strained mushroom liquid + giblets & veg stock for gravy - leaf lard for the fat). Is this helpful? Private comments are only visible to you. 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Readable Markdown	*** Yield:6 to 8 servings - 2tablespoons olive oil - Salt and freshly ground black pepper - 4turkey thighs (or 2 drumsticks and 2 thighs) and 1 boneless breast (2 halves) - ½pound bacon or pancetta, diced (optional) - 2large onions, diced - 1pound shiitake or other mushrooms, sliced - 2pounds carrots, peeled and diced - 1bunch celery, diced - A few branches sage, thyme or rosemary - 3cups turkey stock or water, or more - Chopped fresh parsley for garnish (optional) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 1. Step 1 Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you’re using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate. 2. Step 2 Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs. 3. Step 3 Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.) 4. Step 4 Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley. Tips - At least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. This recipe is in line with traditional levels of doneness and is intended to produce the best-tasting food. If the turkey is cooked to 155, its temperature will rise to 165 or higher while resting. Cooking to a temperature of 165 isn't unreasonable, but the turkey’s temperature will rise to 175 or 180 before serving, leaving it overdone. If you're most comfortable cooking to higher temperatures, feel free, but expect drier meat. - How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper. For every 4 to 6 cups of stock, mix together ⅓ cup cornstarch and ¼ cup water until smooth. Add the cornstarch mixture to the gravy, stirring constantly. It should thicken almost instantly; serve right away. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 362 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I made this recipe twice in the last week - and my party guests gobbled up every morsel of it, said they never had turkey as delicious and as moist. I simplified the process a bit: cooked the vegetables as directed, then divided them between two roasting pans. Nestled dark meat in one pan, put in the oven for 90 min, then added the second pan with white meat nestled in veggies for additional 40 min. In 130 min both dark meat pan and white meat pan were perfectly done. Perfection\! Made this with two very large thighs which cooked considerably faster than predicted. (90 mins to 160). Used mushrooms, celery, yellow peppers, and some celery root (no carrots on hand) and it was excellent. Remaining braising liquid was an excellent start to a gravy. Rather than mess up additional pans I roasted/braised in the same large saute pan as the browning. Worked great. I use a stick blender to blend the vegetable with the drippings and extra stock if necessary. Make a luscious gravy and everyone eats the vegetables knowingly or unknowingly. I make a similar gravy for brisket roasted atop vegetables. sometimes use a diced rutabaga with the rest of the vegetables. A wonderful recipe I’ve made for years. I just make the turkey thighs. More carrots, a lot more carrots, than the recipe calls for. Took way longer than recipe said. It's been 2.5 hours and still not tender. Made a boneless, skinless turkey breast version of this after coating with lots of salt, pepper & full-fat yogurt x 6 hours. Wiped off the marinade then braised in white wine, veg stock, + carrots, celery, fresh sage leaves, & reconstituted dried mushrooms. Baked at 350º instead of 300º - oops, so it was (over)done in 30 minutes, but still really tender & moist, thanks to the marinade. Removed the veg, & used the strained mushroom liquid + giblets & veg stock for gravy - leaf lard for the fat). Private comments are only visible to you.
Shard	84 (laksa)
Root Hash	4566504020376537684
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