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1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa089)

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/805-braised-turkey\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/805-braised-turkey\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/805-braised-turkey","crawl_time":1774183766,"first_indexed_time":1487886273,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/805-braised-turkey s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Braised Turkey Recipe","meta_descriptions":["This recipe is by Mark Bittman and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food."],"attrs_boilerpipe_text":"Yield:\n10 servings\n2\ntablespoons olive oil\n1\npound Italian sausage, cut into 2-inch pieces\n¼\npound pancetta, guanciale or not-too-smoky bacon, cut into ½-inch dice\n4\nturkey thighs\nSalt and black pepper\n1\nturkey breast, boned to yield 2 halves\n1\nounce (more or less) dried porcini or other mushrooms\n½\npound carrots, peeled and diced\n½\npound celery, trimmed and diced\n1\nlarge onion, sliced\nSeveral sage leaves or sprigs of thyme or rosemary\n½\npound shiitake or other mushrooms, sliced\nStock or water as needed\nChopped fresh parsley leaves for garnish\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (10 servings)\n1117 calories; 58 grams fat; 17 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 13 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 126 grams protein; 1957 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nIn a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside.\nStep 2\nPreheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat.\nStep 3\nIn a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs.\nStep 4\nPut in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer.\nStep 5\nTo serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n4 out of 5\n196 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nThere are only two of us, so I make the recipe with just 2 turkey thighs and scale down the other ingredients.  I just a perfect winter meal when it is cold and blowy outdoors.\ni've used this recipe for Thanksgiving since it was published, and it has been a huge hit for a big or small group.  I do NOT use the pork products, but add a bit of worcestershire sauce for the umami that they might have provided.  I also use the legs, and adjust the amounts in the recipe to accommodate this extra meat.  I use two roasting pans, or one that is large enough to hold all of the parts.  No one misses the theater of the roasted bird at the table.\nA go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy.\nPro tip: Instead of making gravy in the traditional way, I zhuzz up broth and some of the vegetables with my immersion blender. Flavor to taste with salt (if needed), worcestershire, perhaps a dash of vinegar for brightness.\nI'm going to try this with a bone-in breast. Would there be any really difference braising it on the stove top with the lid on?\nA go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy.\nPrivate comments are only visible to you.\nor\nto save this recipe.","attrs_markdown":"Unlock New York Times recipes and your personal recipe box with a free account.\n\n- 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 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[Easter](https:\/\/cooking.nytimes.com\/topics\/easter)\n- [Mother’s Day](https:\/\/cooking.nytimes.com\/topics\/mother-s-day)\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# Braised Turkey\n## By [Mark Bittman](https:\/\/cooking.nytimes.com\/author\/mark-bittman)\n\n![Braised Turkey](https:\/\/static01.nyt.com\/images\/2013\/10\/29\/dining\/braisedturkey\/braisedturkey-jumbo.jpg)\n\nEvan Sung for The New York Times\n\nTotal Time\n\n3 hours\n\nRating\n\n4\n\n(196)\n\nComments\n\n[Read 8 comments](https:\/\/cooking.nytimes.com\/recipes\/805-braised-turkey#notes_section)\n\nFeatured in: [A Great Turkey, Piece by Piece](https:\/\/www.nytimes.com\/2008\/11\/12\/dining\/12mini.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. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n[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%2F805-braised-turkey)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. 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Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside.\n2. Step 2\n   Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat.\n3. Step 3\n   In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs.\n4. Step 4\n   Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer.\n5. Step 5\n   To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale Yasmin Fahr](https:\/\/cooking.nytimes.com\/recipes\/1021735-spicy-sheet-pan-chicken-with-sweet-potatoes-and-kale)\n- [![]()Basic Braised Turkey Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/12950-basic-braised-turkey)\n- [![]()Sheet-Pan Chicken With Black Beans and Squash Ali Slagle](https:\/\/cooking.nytimes.com\/recipes\/771531010-sheet-pan-chicken-with-black-beans-and-squash)\n- [![]()Skillet Chicken Thighs With Brown Butter Corn Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1023412-skillet-chicken-thighs-with-brown-butter-corn)\n- [![]()Sheet-Pan Chicken With Sweet Potatoes and Peppers Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers)\n- [![]()Ad-Lib Turkey Cassoulet David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1014570-ad-lib-turkey-cassoulet)\n- [![]()Pasta With Roast Chicken, Currants and Pine Nuts Julia Moskin](https:\/\/cooking.nytimes.com\/recipes\/1012462-pasta-with-roast-chicken-currants-and-pine-nuts)\n- [![A side image of three turkey burgers stacked with lettuce, tomato and pickles.]()Turkey Burgers Martha Rose Shulman](https:\/\/cooking.nytimes.com\/recipes\/1016139-turkey-burgers)\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- [![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- [![]()Spicy Sheet-Pan Sausage and Squash Ali Slagle](https:\/\/cooking.nytimes.com\/recipes\/1019556-spicy-sheet-pan-sausage-and-squash)\n- [![]()One-Pot Spiced Turkey and Rice Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1026138-one-pot-spiced-turkey-and-rice)\n- [![]()Sheet-Pan Chicken With Artichokes and Herbs Kay Chun](https:\/\/cooking.nytimes.com\/recipes\/1022113-sheet-pan-chicken-with-artichokes-and-herbs)\n- [![A white dish holds chicken, lemon, potatoes and arugula. 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I just a perfect winter meal when it is cold and blowy outdoors.\n\nIs this helpful?\n\n23\n\nrprp2\n\n6 years ago\n\ni've used this recipe for Thanksgiving since it was published, and it has been a huge hit for a big or small group. I do NOT use the pork products, but add a bit of worcestershire sauce for the umami that they might have provided. I also use the legs, and adjust the amounts in the recipe to accommodate this extra meat. I use two roasting pans, or one that is large enough to hold all of the parts. No one misses the theater of the roasted bird at the table.\n\nIs this helpful?\n\n10\n\nDCMetroGal\n\n5 years ago\n\nA go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy.\n\nIs this helpful?\n\n10\n\nShar\n\n3 years ago\n\nPro tip: Instead of making gravy in the traditional way, I zhuzz up broth and some of the vegetables with my immersion blender. Flavor to taste with salt (if needed), worcestershire, perhaps a dash of vinegar for brightness.\n\nIs this helpful?\n\n1\n\nAmyJB\n\n4 years ago\n\nI'm going to try this with a bone-in breast. Would there be any really difference braising it on the stove top with the lid on?\n\nIs this helpful?\n\nDCMetroGal\n\n5 years ago\n\nA go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy.\n\nIs this helpful?\n\n10\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [Italian Sausage](https:\/\/cooking.nytimes.com\/tag\/italian%20sausage)\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- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n\nLog in or sign up to save this recipe.\n***\n### More Recipes From [Mark Bittman](https:\/\/cooking.nytimes.com\/author\/mark-bittman)\n- [![Tomato Jam](https:\/\/static01.nyt.com\/images\/2015\/07\/07\/dining\/tomato-jam\/tomato-jam-mediumThreeByTwo440.jpg?quality=75&auto=webp)Tomato Jam Mark Bittman 1684 ratings with an average rating of 5 out of 5 stars 1,684 1 hour 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n1. Step 1\n   In a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside.\n2. Step 2\n   Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat.\n3. Step 3\n   In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs.\n4. Step 4\n   Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer.\n5. Step 5\n   To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n4 out of 5\n\n196 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nThere are only two of us, so I make the recipe with just 2 turkey thighs and scale down the other ingredients. I just a perfect winter meal when it is cold and blowy outdoors.\n\ni've used this recipe for Thanksgiving since it was published, and it has been a huge hit for a big or small group. I do NOT use the pork products, but add a bit of worcestershire sauce for the umami that they might have provided. I also use the legs, and adjust the amounts in the recipe to accommodate this extra meat. I use two roasting pans, or one that is large enough to hold all of the parts. No one misses the theater of the roasted bird at the table.\n\nA go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy.\n\nPro tip: Instead of making gravy in the traditional way, I zhuzz up broth and some of the vegetables with my immersion blender. Flavor to taste with salt (if needed), worcestershire, perhaps a dash of vinegar for brightness.\n\nI'm going to try this with a bone-in breast. Would there be any really difference braising it on the stove top with the lid on?\n\nA go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy.\n\nPrivate comments are only visible to you.\n***\nor  to save this recipe.\n***","meta_canonical":null}

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Boilerpipe Text	Yield: 10 servings 2 tablespoons olive oil 1 pound Italian sausage, cut into 2-inch pieces ¼ pound pancetta, guanciale or not-too-smoky bacon, cut into ½-inch dice 4 turkey thighs Salt and black pepper 1 turkey breast, boned to yield 2 halves 1 ounce (more or less) dried porcini or other mushrooms ½ pound carrots, peeled and diced ½ pound celery, trimmed and diced 1 large onion, sliced Several sage leaves or sprigs of thyme or rosemary ½ pound shiitake or other mushrooms, sliced Stock or water as needed Chopped fresh parsley leaves for garnish Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (10 servings) 1117 calories; 58 grams fat; 17 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 13 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 126 grams protein; 1957 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 In a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside. Step 2 Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat. Step 3 In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs. Step 4 Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer. Step 5 To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 196 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. There are only two of us, so I make the recipe with just 2 turkey thighs and scale down the other ingredients. I just a perfect winter meal when it is cold and blowy outdoors. i've used this recipe for Thanksgiving since it was published, and it has been a huge hit for a big or small group. I do NOT use the pork products, but add a bit of worcestershire sauce for the umami that they might have provided. I also use the legs, and adjust the amounts in the recipe to accommodate this extra meat. I use two roasting pans, or one that is large enough to hold all of the parts. No one misses the theater of the roasted bird at the table. A go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy. Pro tip: Instead of making gravy in the traditional way, I zhuzz up broth and some of the vegetables with my immersion blender. Flavor to taste with salt (if needed), worcestershire, perhaps a dash of vinegar for brightness. I'm going to try this with a bone-in breast. Would there be any really difference braising it on the stove top with the lid on? A go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy. Private comments are only visible to you. or to save this recipe.
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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) Nutritional Information ##### Nutritional analysis per serving (10 servings) 1117 calories; 58 grams fat; 17 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 13 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 126 grams protein; 1957 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![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%2F805-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%2F805-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 In a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside. 2. Step 2 Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat. 3. Step 3 In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs. 4. Step 4 Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer. 5. Step 5 To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale Yasmin Fahr](https://cooking.nytimes.com/recipes/1021735-spicy-sheet-pan-chicken-with-sweet-potatoes-and-kale) - [![]()Basic Braised Turkey Mark Bittman](https://cooking.nytimes.com/recipes/12950-basic-braised-turkey) - [![]()Sheet-Pan Chicken With Black Beans and Squash Ali Slagle](https://cooking.nytimes.com/recipes/771531010-sheet-pan-chicken-with-black-beans-and-squash) - [![]()Skillet Chicken Thighs With Brown Butter Corn Melissa Clark](https://cooking.nytimes.com/recipes/1023412-skillet-chicken-thighs-with-brown-butter-corn) - [![]()Sheet-Pan Chicken With Sweet Potatoes and Peppers Melissa Clark](https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers) - [![]()Ad-Lib Turkey Cassoulet David Tanis](https://cooking.nytimes.com/recipes/1014570-ad-lib-turkey-cassoulet) - [![]()Pasta With Roast Chicken, Currants and Pine Nuts Julia Moskin](https://cooking.nytimes.com/recipes/1012462-pasta-with-roast-chicken-currants-and-pine-nuts) - [![A side image of three turkey burgers stacked with lettuce, tomato and pickles.]()Turkey Burgers Martha Rose Shulman](https://cooking.nytimes.com/recipes/1016139-turkey-burgers) - [![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) - [![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) - [![]()Spicy Sheet-Pan Sausage and Squash Ali Slagle](https://cooking.nytimes.com/recipes/1019556-spicy-sheet-pan-sausage-and-squash) - [![]()One-Pot Spiced Turkey and Rice Melissa Clark](https://cooking.nytimes.com/recipes/1026138-one-pot-spiced-turkey-and-rice) - [![]()Sheet-Pan Chicken With Artichokes and Herbs Kay Chun](https://cooking.nytimes.com/recipes/1022113-sheet-pan-chicken-with-artichokes-and-herbs) - [![A white dish holds chicken, lemon, potatoes and arugula. 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Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (8) - Most Helpful (4) - Private Carol Allen 8 years ago There are only two of us, so I make the recipe with just 2 turkey thighs and scale down the other ingredients. I just a perfect winter meal when it is cold and blowy outdoors. Is this helpful? 23 rprp2 6 years ago i've used this recipe for Thanksgiving since it was published, and it has been a huge hit for a big or small group. I do NOT use the pork products, but add a bit of worcestershire sauce for the umami that they might have provided. I also use the legs, and adjust the amounts in the recipe to accommodate this extra meat. I use two roasting pans, or one that is large enough to hold all of the parts. No one misses the theater of the roasted bird at the table. Is this helpful? 10 DCMetroGal 5 years ago A go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy. Is this helpful? 10 Shar 3 years ago Pro tip: Instead of making gravy in the traditional way, I zhuzz up broth and some of the vegetables with my immersion blender. Flavor to taste with salt (if needed), worcestershire, perhaps a dash of vinegar for brightness. Is this helpful? 1 AmyJB 4 years ago I'm going to try this with a bone-in breast. Would there be any really difference braising it on the stove top with the lid on? Is this helpful? DCMetroGal 5 years ago A go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy. Is this helpful? 10 Private comments are only visible to you. Show more comments * ### Recipe Tags - [Italian Sausage](https://cooking.nytimes.com/tag/italian%20sausage) - [Turkey](https://cooking.nytimes.com/tag/turkey) - [Dinner](https://cooking.nytimes.com/tag/dinner) - [Main Course](https://cooking.nytimes.com/tag/main%20course) - [Fall](https://cooking.nytimes.com/tag/fall) - [Thanksgiving](https://cooking.nytimes.com/thanksgiving) Log in or sign up to save this recipe. *** ### More Recipes From [Mark Bittman](https://cooking.nytimes.com/author/mark-bittman) - [![Tomato Jam](https://static01.nyt.com/images/2015/07/07/dining/tomato-jam/tomato-jam-mediumThreeByTwo440.jpg?quality=75&auto=webp)Tomato Jam Mark Bittman 1684 ratings with an average rating of 5 out of 5 stars 1,684 1 hour 30 minutes, plus chilling](https://cooking.nytimes.com/recipes/1017532-tomato-jam) Log in or sign up to save this recipe. - [![Chile Chimichurri](https://static01.nyt.com/images/2015/08/16/magazine/16eat4_chimichurri/16eat4_chimichurri-mediumThreeByTwo440.jpg?quality=75&auto=webp)Chile Chimichurri Mark Bittman 940 ratings with an average rating of 5 out of 5 stars 940 10 minutes](https://cooking.nytimes.com/recipes/1017621-chile-chimichurri) Log in or sign up to save this recipe. - [![Creamed Spinach Sauce](https://static01.nyt.com/images/2015/08/16/magazine/16eat6_spinach/16eat6_spinach-mediumThreeByTwo440.jpg?quality=75&auto=webp)Creamed Spinach Sauce Mark Bittman 291 ratings with an average rating of 4 out of 5 stars 291 30 minutes](https://cooking.nytimes.com/recipes/1017620-creamed-spinach-sauce) Log in or sign up to save this recipe. - [![Pasta With Chickpeas, Chorizo and Bread Crumbs](https://static01.nyt.com/images/2018/12/05/dining/pasta-chickpeas-chorizo-bread-crumbs/merlin_147457086_4bdda1b3-8147-4e11-9762-ef4359833f8a-mediumThreeByTwo440.jpg?quality=75&auto=webp)Pasta With Chickpeas, Chorizo and Bread Crumbs Mark Bittman 352 ratings with an average rating of 4 out of 5 stars 352 20 minutes](https://cooking.nytimes.com/recipes/1018683-pasta-with-chickpeas-chorizo-and-bread-crumbs) Log in or sign up to save this recipe. - [![Pasta With Mint and Parmesan](https://static01.nyt.com/images/2016/07/19/dining/19COOKING-MINTPARMESEANPASTA2/19COOKING-MINTPARMESEANPASTA2-mediumThreeByTwo440.jpg?quality=75&auto=webp)Pasta With Mint and Parmesan Mark Bittman 1375 ratings with an average rating of 4 out of 5 stars 1,375 20 minutes](https://cooking.nytimes.com/recipes/11397-pasta-with-mint-and-parmesan) Log in or sign up to save this recipe. 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Readable Markdown	* Yield:10 servings - 2tablespoons olive oil - 1pound Italian sausage, cut into 2-inch pieces - ¼pound pancetta, guanciale or not-too-smoky bacon, cut into ½-inch dice - 4turkey thighs - Salt and black pepper - 1turkey breast, boned to yield 2 halves - 1ounce (more or less) dried porcini or other mushrooms - ½pound carrots, peeled and diced - ½pound celery, trimmed and diced - 1large onion, sliced - Several sage leaves or sprigs of thyme or rosemary - ½pound shiitake or other mushrooms, sliced - Stock or water as needed - Chopped fresh parsley leaves for garnish Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (10 servings) 1117 calories; 58 grams fat; 17 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 13 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 126 grams protein; 1957 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![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 In a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside. 2. Step 2 Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat. 3. Step 3 In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs. 4. Step 4 Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer. 5. Step 5 To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 196 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. There are only two of us, so I make the recipe with just 2 turkey thighs and scale down the other ingredients. I just a perfect winter meal when it is cold and blowy outdoors. i've used this recipe for Thanksgiving since it was published, and it has been a huge hit for a big or small group. I do NOT use the pork products, but add a bit of worcestershire sauce for the umami that they might have provided. I also use the legs, and adjust the amounts in the recipe to accommodate this extra meat. I use two roasting pans, or one that is large enough to hold all of the parts. No one misses the theater of the roasted bird at the table. A go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy. Pro tip: Instead of making gravy in the traditional way, I zhuzz up broth and some of the vegetables with my immersion blender. Flavor to taste with salt (if needed), worcestershire, perhaps a dash of vinegar for brightness. I'm going to try this with a bone-in breast. Would there be any really difference braising it on the stove top with the lid on? A go-to recipe for me, but the accompanying video (still available online) differs from the recipe in one key aspect -- he browns the breasts after the thighs are cooked, while the recipe says to brown them right after browning the thighs. They would then need to be refrigerated while the thighs cook, and when they go in cold they take a bit longer to cook. The recipe also says to cook uncovered, but I find that a traditional braise with cover works just as well and leaves more broth for gravy. Private comments are only visible to you. * or to save this recipe. ***
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