🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 59 (from laksa002)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa059.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://www.americastestkitchen.com/recipes/15887-cider-braised-turkey\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.americastestkitchen.com/recipes/15887-cider-braised-turkey\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.americastestkitchen.com\/recipes\/15887-cider-braised-turkey","crawl_time":1775697394,"first_indexed_time":1693975325,"http_code":200,"src_unparsed":"com,americastestkitchen!www,\/recipes\/15887-cider-braised-turkey s443","src_root_hash":"6495867095893103459","history_drop_reason":null,"meta_title":"Cider-Braised Turkey | America's Test Kitchen","meta_descriptions":["Tender, succulent meat and a delicious, silky sauce that practically makes itself. And you can do most of the work ahead of time."],"attrs_boilerpipe_text":"Ingredients\n8 pounds bone-in turkey thighs and\/or drumsticks, trimmed\n1½ tablespoons fine\nsea salt\n, divided\n2 tablespoons sunflower oil\n1 onion, chopped\n1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds\n3 cups apple cider\n1 ounce dried porcini mushrooms, rinsed\n6 sprigs fresh sage\n2 tablespoons\nwhole-grain mustard\n2 tablespoons\ncider vinegar\n, plus extra for seasoning\nBefore You Begin\nYou can use any combination of bone-in turkey thighs and drumsticks you like; look for pieces with an average weight of about 1 pound each. You can substitute vegetable oil for the sunflower oil and table salt for the fine sea salt if desired. We developed this recipe using our winning roasting pan, the Cuisinart MultiClad Pro 16″ Roasting Pan with Rack (we did not use the rack), but it can also be made in a heavy-duty disposable aluminum pan; be sure to place the disposable pan on a baking sheet for extra support. Note that the turkey needs to be salted for at least 12 hours before cooking.\nInstructions\nPat turkey dry with paper towels and sprinkle all over with 1 tablespoon salt. Transfer to large platter, cover with plastic wrap, and refrigerate for 12 to 24 hours.\nAdjust oven rack to middle position and heat oven to 300 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Add onion, ginger, and remaining 1½ teaspoons salt and cook, stirring occasionally, until vegetables are softened and lightly browned, 3 to 5 minutes. Add cider, mushrooms, and sage and bring to boil. Transfer cider mixture to roasting pan. Arrange turkey pieces in even layer in pan. Cover pan tightly with aluminum foil, transfer to oven, and cook for 1½ hours.\nRemove pan from oven, flip turkey pieces, and re-cover pan tightly with foil. Return pan to oven and continue to cook until meat offers no resistance when pierced with fork and is beginning to fall off bones, about 1½ hours longer.\nRemove pan from oven and increase oven temperature to 400 degrees. Transfer turkey skin side up to large platter. Strain braising liquid through fine-mesh strainer set over 8-cup liquid measuring cup or large bowl. Discard sage sprigs.\nTransfer strained solids and 2 cups braising liquid to blender. Return remaining braising liquid to now-empty roasting pan. Process solids in blender until smooth, about 1 minute. Add blended mixture, mustard, and vinegar to braising liquid in pan and whisk to combine. Nestle turkey pieces skin side up into sauce.\nReturn pan to oven and roast turkey, uncovered, until skin is well browned, 20 to 25 minutes. Transfer turkey to serving platter. Let rest for 20 minutes. Season sauce with salt and extra vinegar to taste and transfer to gravy boat. Serve turkey with sauce.\nTO MAKE AHEAD\n: Turn off oven after removing pan in step 4. Follow recipe through step 5, letting turkey and sauce cool completely in pan. Cover and refrigerate for up to 24 hours. To serve, cover pan with aluminum foil and heat in 400-degree oven for 15 minutes. Remove foil and continue to roast until skin is well browned and turkey registers at least 165 degrees, 30 to 45 minutes.","attrs_markdown":"Expert advice for every cook\n\n[Log In](https:\/\/www.americastestkitchen.com\/sign_in)[Join Now](https:\/\/www.americastestkitchen.com\/order?mdc=AF4110MA1D&incode=MAHBZFTBA)\n\n- [Featured](https:\/\/www.americastestkitchen.com\/)\n- [Recipes](https:\/\/www.americastestkitchen.com\/recipes)\n- [Equipment](https:\/\/www.americastestkitchen.com\/equipment)\n- [Ingredients](https:\/\/www.americastestkitchen.com\/ingredients)\n- [Learn](https:\/\/www.americastestkitchen.com\/learn)\n- [Shows](https:\/\/www.americastestkitchen.com\/shows)\n- [Magazines](https:\/\/www.americastestkitchen.com\/recipes\/15887-cider-braised-turkey)\n- [Shop](https:\/\/shop.americastestkitchen.com\/?sourcekey=CAHBDBKA0)\n\n## Cider-Braised Turkey\nBy Mark Huxsoll\n\nPublished on September 5, 2023\n\n### Time\n4 hours, plus 12 hours salting\n\n### Yield\nServes 8 to 12\n\n![Cider-Braised Turkey](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_196,q_auto:low,w_274\/SFS_CiderBraisedTurkey-7_iet5oc)\n\n#### Ingredients\n8 pounds bone-in turkey thighs and\/or drumsticks, trimmed1½ tablespoons fine sea salt, divided2 tablespoons sunflower oil 1 onion, chopped 1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds3 cups apple cider 1 ounce dried porcini mushrooms, rinsed6 sprigs fresh sage 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar, plus extra for seasoning\n\n#### Before You Begin\nYou can use any combination of bone-in turkey thighs and drumsticks you like; look for pieces with an average weight of about 1 pound each. You can substitute vegetable oil for the sunflower oil and table salt for the fine sea salt if desired. We developed this recipe using our winning roasting pan, the Cuisinart MultiClad Pro 16″ Roasting Pan with Rack (we did not use the rack), but it can also be made in a heavy-duty disposable aluminum pan; be sure to place the disposable pan on a baking sheet for extra support. Note that the turkey needs to be salted for at least 12 hours before cooking.\n#### Instructions\n\n![Cider-Braised Turkey](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_599,q_auto:low\/SFS_CiderBraisedTurkey-7_iet5oc)\n\nWatch Video\n\nPhotography by Steve Klise. Styling by Elle Simone Scott.\n\n# Cider-Braised Turkey\n![Headshot of Mark Huxsoll](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_75,h_75\/AKO%20Articles\/Author_Headshots\/staff_mark_huxsoll)\n\nBy [Mark Huxsoll](https:\/\/www.americastestkitchen.com\/authors\/192-mark-huxsoll)\n\n[4(51)](https:\/\/www.americastestkitchen.com\/recipes\/15887-cider-braised-turkey#ratings-section)\n\n[51Comments](https:\/\/www.americastestkitchen.com\/recipes\/15887-cider-braised-turkey#comments-section)\n\nGift\n\nPrint\n\n[Save](https:\/\/www.americastestkitchen.com\/recipes\/15887-cider-braised-turkey#save)\n\n[Saved](https:\/\/www.americastestkitchen.com\/recipes\/15887-cider-braised-turkey#save)\n\nPhotography by Steve Klise. Styling by Elle Simone Scott.\n\n##\nClose\n\n### Time\n4 hours, plus 12 hours salting\n\n### Yield\nServes 8 to 12\n\n## Ingredients\n8 pounds bone-in turkey thighs and\/or drumsticks, trimmed\n\n1½ tablespoons fine sea salt, divided\n\n2 tablespoons sunflower oil\n\n1 onion, chopped\n\n1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds\n\n3 cups apple cider\n\n1 ounce dried porcini mushrooms, rinsed\n\n6 sprigs fresh sage\n\n2 tablespoons whole-grain mustard\n\n2 tablespoons cider vinegar, plus extra for seasoning\n\nView Nutritional Information\n\n## Test Kitchen Techniques\nBraising Arrangement\n\n## Ingredients\n8 pounds bone-in turkey thighs and\/or drumsticks, trimmed\n\n1½ tablespoons fine sea salt, divided\n\n2 tablespoons sunflower oil\n\n1 onion, chopped\n\n1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds\n\n3 cups apple cider\n\n1 ounce dried porcini mushrooms, rinsed\n\n6 sprigs fresh sage\n\n2 tablespoons whole-grain mustard\n\n2 tablespoons cider vinegar, plus extra for seasoning\n\nView Nutritional Information\n\n## Test Kitchen Techniques\nBraising Arrangement\n\n## Ingredients\n8 pounds bone-in turkey thighs and\/or drumsticks, trimmed\n\n1½ tablespoons fine sea salt, divided\n\n2 tablespoons sunflower oil\n\n1 onion, chopped\n\n1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds\n\n3 cups apple cider\n\n1 ounce dried porcini mushrooms, rinsed\n\n6 sprigs fresh sage\n\n2 tablespoons whole-grain mustard\n\n2 tablespoons cider vinegar, plus extra for seasoning\n\nView Nutritional Information\n\n## Test Kitchen Techniques\nBraising Arrangement\n\n## Why This Recipe Works\nWe were inspired by Sean Sherman's recipe for cider-braised turkey in *The Sioux Chef's Indigenous Kitchen* (2017) to braise rather than roast our turkey. But we used a different method and flavor profile. We sought to transform tough turkey legs so that the meat practically fell off the bone. We started by salting the turkey legs overnight to season the meat all the way through and tenderize it. After braising, we blended the solids (onion, ginger, and porcini mushrooms) from the braise into a mixture that thickened the final sauce. To achieve picture-perfect turkey skin, we browned the turkey legs in the finished braising liquid in a 400-degree oven before serving.\n\n## Before You Begin\nYou can use any combination of bone-in turkey thighs and drumsticks you like; look for pieces with an average weight of about 1 pound each. You can substitute vegetable oil for the sunflower oil and table salt for the fine sea salt if desired. We developed this recipe using our winning roasting pan, the Cuisinart MultiClad Pro 16″ Roasting Pan with Rack (we did not use the rack), but it can also be made in a heavy-duty disposable aluminum pan; be sure to place the disposable pan on a baking sheet for extra support. Note that the turkey needs to be salted for at least 12 hours before cooking.\n\n## Instructions\nView Ingredients\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_56,q_auto:low,w_56\/v1\/Mise%20Components\/Visual_Aid_Gift.svg)\n\n### Gift This Recipe\nEnjoyed this dish? Let others know by sharing it as a gift recipe.\n\nTry it Out\n\n## Appears In\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/CC_S17_1708_Cider_Braised_Turkey-7610_lxhfff)](https:\/\/www.americastestkitchen.com\/episode\/1025-from-the-indigenous-pantry \"From the Indigenous Pantry\")\n\nEpisode • Season 17\n\n### [From the Indigenous Pantry](https:\/\/www.americastestkitchen.com\/episode\/1025-from-the-indigenous-pantry \"From the Indigenous Pantry\")\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_pad,g_center,b_auto,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,w_200,h_200\/CC_ON_23_Cover_Layout__ooppop)](https:\/\/www.americastestkitchen.com\/cookscountry\/magazines\/october-november-2023 \"October\/November 2023\")\n\nMagazine\n\n### [October \/ November 2023](https:\/\/www.americastestkitchen.com\/cookscountry\/magazines\/october-november-2023 \"October\/November 2023\")\n\n## Key Equipment\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/38481_can-high-endblenders-0055)](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2640-the-best-blenders \"The Best Blenders\")\n\nEquipment\n\n### [The Best Blenders](https:\/\/www.americastestkitchen.com\/equipment_reviews\/2640-the-best-blenders \"The Best Blenders\")\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/CAN_RusticMashedPotatoes_5718_tbfeni)](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1819-large-saucepans \"The Best Saucepans\")\n\nEquipment\n\n### [The Best Saucepans](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1819-large-saucepans \"The Best Saucepans\")\n\n## More Like This\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/7724_sfs-roastedturkeyreshoot-38-276678)](https:\/\/www.americastestkitchen.com\/recipes\/4902-roasted-turkey \"Roasted Turkey\")\n\nRecipe\n\n### [Roasted Turkey](https:\/\/www.americastestkitchen.com\/recipes\/4902-roasted-turkey \"Roasted Turkey\")\n\n(128)Average rating 4, 128 ratings.\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/6354_sfs-dj08-cvr-4c-ciderbakedham-3-279865)](https:\/\/www.americastestkitchen.com\/recipes\/3983-cider-baked-ham \"Cider-Baked Ham\")\n\nRecipe\n\n### [Cider-Baked Ham](https:\/\/www.americastestkitchen.com\/recipes\/3983-cider-baked-ham \"Cider-Baked Ham\")\n\n(112)Average rating 4.5, 112 ratings.\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/2066_sfs-cider-baked-chicken-32)](https:\/\/www.americastestkitchen.com\/recipes\/5007-apple-cider-chicken \"Apple Cider Chicken\")\n\nRecipe\n\n### [Apple Cider Chicken](https:\/\/www.americastestkitchen.com\/recipes\/5007-apple-cider-chicken \"Apple Cider Chicken\")\n\n(14)Average rating 4.5, 14 ratings.\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_pad,g_center,b_auto,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,w_200,h_200\/CC_ON_23_Cover_Layout__ooppop)](https:\/\/www.americastestkitchen.com\/cookscountry\/magazines\/october-november-2023 \"October\/November 2023\")\n\nMagazine\n\n### [October \/ November 2023](https:\/\/www.americastestkitchen.com\/cookscountry\/magazines\/october-november-2023 \"October\/November 2023\")\n\nKeep 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All rights reserved.","attrs_readable_markdown":"#### Ingredients\n8 pounds bone-in turkey thighs and\/or drumsticks, trimmed1½ tablespoons fine sea salt, divided2 tablespoons sunflower oil 1 onion, chopped 1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds3 cups apple cider 1 ounce dried porcini mushrooms, rinsed6 sprigs fresh sage 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar, plus extra for seasoning\n\n#### Before You Begin\nYou can use any combination of bone-in turkey thighs and drumsticks you like; look for pieces with an average weight of about 1 pound each. You can substitute vegetable oil for the sunflower oil and table salt for the fine sea salt if desired. We developed this recipe using our winning roasting pan, the Cuisinart MultiClad Pro 16″ Roasting Pan with Rack (we did not use the rack), but it can also be made in a heavy-duty disposable aluminum pan; be sure to place the disposable pan on a baking sheet for extra support. Note that the turkey needs to be salted for at least 12 hours before cooking.\n#### Instructions","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

9 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.3 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.americastestkitchen.com/recipes/15887-cider-braised-turkey
Last Crawled	2026-04-09 01:16:34 (9 days ago)
First Indexed	2023-09-06 04:42:05 (2 years ago)
HTTP Status Code	200
Meta Title	Cider-Braised Turkey \| America's Test Kitchen
Meta Description	Tender, succulent meat and a delicious, silky sauce that practically makes itself. And you can do most of the work ahead of time.
Meta Canonical	null
Boilerpipe Text	Ingredients 8 pounds bone-in turkey thighs and/or drumsticks, trimmed 1½ tablespoons fine sea salt , divided 2 tablespoons sunflower oil 1 onion, chopped 1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds 3 cups apple cider 1 ounce dried porcini mushrooms, rinsed 6 sprigs fresh sage 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar , plus extra for seasoning Before You Begin You can use any combination of bone-in turkey thighs and drumsticks you like; look for pieces with an average weight of about 1 pound each. You can substitute vegetable oil for the sunflower oil and table salt for the fine sea salt if desired. We developed this recipe using our winning roasting pan, the Cuisinart MultiClad Pro 16″ Roasting Pan with Rack (we did not use the rack), but it can also be made in a heavy-duty disposable aluminum pan; be sure to place the disposable pan on a baking sheet for extra support. Note that the turkey needs to be salted for at least 12 hours before cooking. Instructions Pat turkey dry with paper towels and sprinkle all over with 1 tablespoon salt. Transfer to large platter, cover with plastic wrap, and refrigerate for 12 to 24 hours. Adjust oven rack to middle position and heat oven to 300 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Add onion, ginger, and remaining 1½ teaspoons salt and cook, stirring occasionally, until vegetables are softened and lightly browned, 3 to 5 minutes. Add cider, mushrooms, and sage and bring to boil. Transfer cider mixture to roasting pan. Arrange turkey pieces in even layer in pan. Cover pan tightly with aluminum foil, transfer to oven, and cook for 1½ hours. Remove pan from oven, flip turkey pieces, and re-cover pan tightly with foil. Return pan to oven and continue to cook until meat offers no resistance when pierced with fork and is beginning to fall off bones, about 1½ hours longer. Remove pan from oven and increase oven temperature to 400 degrees. Transfer turkey skin side up to large platter. Strain braising liquid through fine-mesh strainer set over 8-cup liquid measuring cup or large bowl. Discard sage sprigs. Transfer strained solids and 2 cups braising liquid to blender. Return remaining braising liquid to now-empty roasting pan. Process solids in blender until smooth, about 1 minute. Add blended mixture, mustard, and vinegar to braising liquid in pan and whisk to combine. Nestle turkey pieces skin side up into sauce. Return pan to oven and roast turkey, uncovered, until skin is well browned, 20 to 25 minutes. Transfer turkey to serving platter. Let rest for 20 minutes. Season sauce with salt and extra vinegar to taste and transfer to gravy boat. Serve turkey with sauce. TO MAKE AHEAD : Turn off oven after removing pan in step 4. Follow recipe through step 5, letting turkey and sauce cool completely in pan. Cover and refrigerate for up to 24 hours. To serve, cover pan with aluminum foil and heat in 400-degree oven for 15 minutes. Remove foil and continue to roast until skin is well browned and turkey registers at least 165 degrees, 30 to 45 minutes.
Markdown	Expert advice for every cook [Log In](https://www.americastestkitchen.com/sign_in)[Join Now](https://www.americastestkitchen.com/order?mdc=AF4110MA1D&incode=MAHBZFTBA) - [Featured](https://www.americastestkitchen.com/) - [Recipes](https://www.americastestkitchen.com/recipes) - [Equipment](https://www.americastestkitchen.com/equipment) - [Ingredients](https://www.americastestkitchen.com/ingredients) - [Learn](https://www.americastestkitchen.com/learn) - [Shows](https://www.americastestkitchen.com/shows) - [Magazines](https://www.americastestkitchen.com/recipes/15887-cider-braised-turkey) - [Shop](https://shop.americastestkitchen.com/?sourcekey=CAHBDBKA0) ## Cider-Braised Turkey By Mark Huxsoll Published on September 5, 2023 ### Time 4 hours, plus 12 hours salting ### Yield Serves 8 to 12 ![Cider-Braised Turkey](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_196,q_auto:low,w_274/SFS_CiderBraisedTurkey-7_iet5oc) #### Ingredients 8 pounds bone-in turkey thighs and/or drumsticks, trimmed1½ tablespoons fine sea salt, divided2 tablespoons sunflower oil 1 onion, chopped 1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds3 cups apple cider 1 ounce dried porcini mushrooms, rinsed6 sprigs fresh sage 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar, plus extra for seasoning #### Before You Begin You can use any combination of bone-in turkey thighs and drumsticks you like; look for pieces with an average weight of about 1 pound each. You can substitute vegetable oil for the sunflower oil and table salt for the fine sea salt if desired. We developed this recipe using our winning roasting pan, the Cuisinart MultiClad Pro 16″ Roasting Pan with Rack (we did not use the rack), but it can also be made in a heavy-duty disposable aluminum pan; be sure to place the disposable pan on a baking sheet for extra support. Note that the turkey needs to be salted for at least 12 hours before cooking. #### Instructions ![Cider-Braised Turkey](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_599,q_auto:low/SFS_CiderBraisedTurkey-7_iet5oc) Watch Video Photography by Steve Klise. Styling by Elle Simone Scott. # Cider-Braised Turkey ![Headshot of Mark Huxsoll](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_75,h_75/AKO%20Articles/Author_Headshots/staff_mark_huxsoll) By [Mark Huxsoll](https://www.americastestkitchen.com/authors/192-mark-huxsoll) [4(51)](https://www.americastestkitchen.com/recipes/15887-cider-braised-turkey#ratings-section) [51Comments](https://www.americastestkitchen.com/recipes/15887-cider-braised-turkey#comments-section) Gift Print [Save](https://www.americastestkitchen.com/recipes/15887-cider-braised-turkey#save) [Saved](https://www.americastestkitchen.com/recipes/15887-cider-braised-turkey#save) Photography by Steve Klise. Styling by Elle Simone Scott. ## Close ### Time 4 hours, plus 12 hours salting ### Yield Serves 8 to 12 ## Ingredients 8 pounds bone-in turkey thighs and/or drumsticks, trimmed 1½ tablespoons fine sea salt, divided 2 tablespoons sunflower oil 1 onion, chopped 1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds 3 cups apple cider 1 ounce dried porcini mushrooms, rinsed 6 sprigs fresh sage 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar, plus extra for seasoning View Nutritional Information ## Test Kitchen Techniques Braising Arrangement ## Ingredients 8 pounds bone-in turkey thighs and/or drumsticks, trimmed 1½ tablespoons fine sea salt, divided 2 tablespoons sunflower oil 1 onion, chopped 1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds 3 cups apple cider 1 ounce dried porcini mushrooms, rinsed 6 sprigs fresh sage 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar, plus extra for seasoning View Nutritional Information ## Test Kitchen Techniques Braising Arrangement ## Ingredients 8 pounds bone-in turkey thighs and/or drumsticks, trimmed 1½ tablespoons fine sea salt, divided 2 tablespoons sunflower oil 1 onion, chopped 1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds 3 cups apple cider 1 ounce dried porcini mushrooms, rinsed 6 sprigs fresh sage 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar, plus extra for seasoning View Nutritional Information ## Test Kitchen Techniques Braising Arrangement ## Why This Recipe Works We were inspired by Sean Sherman's recipe for cider-braised turkey in The Sioux Chef's Indigenous Kitchen (2017) to braise rather than roast our turkey. But we used a different method and flavor profile. We sought to transform tough turkey legs so that the meat practically fell off the bone. We started by salting the turkey legs overnight to season the meat all the way through and tenderize it. After braising, we blended the solids (onion, ginger, and porcini mushrooms) from the braise into a mixture that thickened the final sauce. To achieve picture-perfect turkey skin, we browned the turkey legs in the finished braising liquid in a 400-degree oven before serving. ## Before You Begin You can use any combination of bone-in turkey thighs and drumsticks you like; look for pieces with an average weight of about 1 pound each. You can substitute vegetable oil for the sunflower oil and table salt for the fine sea salt if desired. We developed this recipe using our winning roasting pan, the Cuisinart MultiClad Pro 16″ Roasting Pan with Rack (we did not use the rack), but it can also be made in a heavy-duty disposable aluminum pan; be sure to place the disposable pan on a baking sheet for extra support. Note that the turkey needs to be salted for at least 12 hours before cooking. ## Instructions View Ingredients ![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_56,q_auto:low,w_56/v1/Mise%20Components/Visual_Aid_Gift.svg) ### Gift This Recipe Enjoyed this dish? Let others know by sharing it as a gift recipe. 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Readable Markdown	#### Ingredients 8 pounds bone-in turkey thighs and/or drumsticks, trimmed1½ tablespoons fine sea salt, divided2 tablespoons sunflower oil 1 onion, chopped 1 (3-inch) piece ginger, sliced into ¼-inch-thick rounds3 cups apple cider 1 ounce dried porcini mushrooms, rinsed6 sprigs fresh sage 2 tablespoons whole-grain mustard 2 tablespoons cider vinegar, plus extra for seasoning #### Before You Begin You can use any combination of bone-in turkey thighs and drumsticks you like; look for pieces with an average weight of about 1 pound each. You can substitute vegetable oil for the sunflower oil and table salt for the fine sea salt if desired. We developed this recipe using our winning roasting pan, the Cuisinart MultiClad Pro 16″ Roasting Pan with Rack (we did not use the rack), but it can also be made in a heavy-duty disposable aluminum pan; be sure to place the disposable pan on a baking sheet for extra support. Note that the turkey needs to be salted for at least 12 hours before cooking. #### Instructions
Shard	59 (laksa)
Root Hash	6495867095893103459
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