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Response:

Calculated Shard: 150 (from laksa043)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa150.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.thekitchn.com/recipe-dutch-oven-braised-turkey-237221\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221","crawl_time":1775659695,"first_indexed_time":1507718600,"http_code":200,"src_unparsed":"com,thekitchn!www,\/recipe-dutch-oven-braised-turkey-237221 s443","src_root_hash":"1151582128824893550","history_drop_reason":null,"meta_title":"Dutch Oven Braised Turkey Recipe | The Kitchn","meta_descriptions":["This one-pot meal has all the flavors you want in the big holiday main dish, without tasting quite like a traditional Thanksgiving dinner."],"attrs_boilerpipe_text":"Recipes\nSpreads & Flavorings\nCondiments & Seasonings\nKelli Foster\nCulinary Producer\nKelli Foster\nCulinary Producer\nI'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.\nFollow\nupdated\nNov 22, 2019\nCook Mode+\nSave this to your Recipe Box — so everything you want to cook is in one place!\nWe\nindependently\nselect these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\nWhen you want the standard elements of Thanksgiving dinner — the turkey, the sweet potatoes, and some greens for good measure — but crave something a little bit different, turn to braised turkey. It’s a one-pot meal that has all the flavors you want in the big holiday main dish, without tasting quite like a traditional Thanksgiving dinner. It’s perfect for smaller gatherings for those who want turkey without having to roast the whole bird, or for those seeking a bit of Thanksgiving adventure.\nThe One-Pot Method\nCooked in a\nDutch oven\n, this braise delivers both the main course and sides, plus a rich sauce that serves as your stand-in the for traditional gravy. It’s a Thanksgiving one-pot meal that delivers turkey so tender it falls off the bone with the touch of a fork yet still boasts ultra-crispy skin.\nStart by searing the turkey legs, both the thighs and drumsticks, until the skin is deeply browned and crisp. It gets removed from the pot, just briefly, so you can create a braising liquid layered with flavor from pancetta, leeks, celery, white wine, and fresh herbs. Hearty collard greens get stirred into the braising liquid and topped with the turkey pieces, with the sweet potatoes getting added about halfway through cooking.\nDon’t skip over the final addition of apple cider vinegar when the braise finally leaves the oven. This pop of acidity brings all the ingredients to life and helps balance the fat from the pancetta and turkey.\nWhat Size Dutch Oven Do I Need?\nYou’ll need a large Dutch oven — between 7 and 9 quarts — for this recipe. We recommend\nthis one\n.\nTwo Tips for Extra-Crispy Skin\nOne thing this recipe asks of you at the onset is patience. To really achieve the solid sear that makes the skin stand out, let the turkey cook skin-side down, undisturbed, until it’s a deep brown. Work in batches to avoid overcrowding the pan.\nBefore heading to the oven, nestle the turkey pieces into other ingredients in the pot, taking care to leave as much skin as possible exposed. As the turkey cooks, this careful positioning will help it take on an even deeper level of crispiness.\nServe the braise in a wide bowl over a bed of\ncreamy polenta\n, or with a nub of\nstuffing\non the side.\nIngredients\n2\nskin-on, bone-in turkey drumsticks (1 1\/2 to 2 pounds total)\n2\nskin-on, bone-in turkey thighs (about 3 pounds total)\nKosher salt\nFreshly ground black pepper\n1\ntablespoon\nolive oil\n1\/4\npound\npancetta or bacon, cut into 1\/2-inch pieces\n2\nmedium leeks, white and light green parts, thinly sliced\n2\nmedium celery stalks, coarsely chopped\n3\ncloves\ngarlic, minced\n3\/4\ncup\ndry white wine\n6\nsprigs\nfresh thyme\n1\/4\ncup\ncoarsely chopped fresh sage leaves\n2\nbay leaves\n2\ncups\nturkey or chicken stock\n1\nlarge bunch\ncollard greens, center ribs removed, leaves chopped (about 6 cups chopped)\n3\nmedium sweet potatoes, peeled and cut into 2-inch cubes\n2\ntablespoons\napple cider vinegar\nArrange a rack in the middle of the oven and heat the oven to 350°F.\nPat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper.\nHeat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary. Sear each side until deeply browned, 4 to 5 minutes per side. Transfer to a plate; set aside.\nLower the heat to medium and add the pancetta or bacon. Cook, stirring occasionally, until the fat is rendered and the meat is well-browned. Stir in the leeks and celery, season with 1\/2 teaspoon salt and pepper, and cook until softened, 6 to 8 minutes. Add the garlic and cook for a minute more.\nAdd the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by about half. Add the thyme, sage, bay leaves, and stock to the pot, then bring to a boil. Add the collard greens and submerge them in the liquid as much as possible (they will not be fully submerged). Place the turkey pieces skin-side up on top of the greens.\nBake uncovered for 1 hour. Stir in the sweet potatoes, keeping the turkey skin exposed. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more.\nStir in the apple cider vinegar. Let the braise stand for at least 5 minutes before serving.\nRecipe Notes\nStorage:\nLeftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.\nFiled in:\nMore to Love from The Kitchn\nShe-Crab Soup\nIt's a Southern specialty.\nPatty Catalano\nFeb 25, 2022\nThese Honey-Glazed Carrots Are So Good, Your Friends Will Demand the Recipe\nThere are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine.\nSheela Prakash\nFeb 12, 2026","attrs_markdown":"![PxPixel](https:\/\/www.thekitchn.com\/jAYekY18\/xhr\/api\/v1\/collector\/noScript.gif?appId=PXjAYekY18)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[Newsletter](https:\/\/www.thekitchn.com\/email)\n\n[Join for free](https:\/\/www.thekitchn.com\/join)[Sign In](https:\/\/www.thekitchn.com\/sign-in)\n\n- [Dinner Tonight](https:\/\/www.thekitchn.com\/collection\/dinner)\n  [See all Dinner](https:\/\/www.thekitchn.com\/collection\/dinner)\n  \n  Editor Faves\n  \n  - [Our Most Popular Dinner Recipes](https:\/\/www.thekitchn.com\/most-popular-dinner-recipes-23749145)\n  - [Best Chicken Recipes](https:\/\/www.thekitchn.com\/collection\/chicken)\n  - [20-Minute Pastas](https:\/\/www.thekitchn.com\/collection\/pasta-noodles\/20-minute-recipes)\n  - 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[Design & Renovation](https:\/\/www.thekitchn.com\/collection\/home-design-renovation)\n  - [Ingredient Substitutions](https:\/\/www.thekitchn.com\/collection\/substitutions)\n  - [Knife Skills](https:\/\/www.thekitchn.com\/collection\/cutting-peeling)\n  - [Food Storage 101](https:\/\/www.thekitchn.com\/collection\/freezing-storing)\n- [Shopping](https:\/\/www.thekitchn.com\/collection\/shopping)\n  [See all Shopping](https:\/\/www.thekitchn.com\/collection\/shopping)\n  \n  - [The Gift List](https:\/\/www.thekitchn.com\/collection\/gift-ideas)\n  - [Sales & Deals](https:\/\/www.thekitchn.com\/collection\/sales-events)\n  - [Grocery Reviews](https:\/\/www.thekitchn.com\/groceries\/product-review)\n- [What's Cooking](https:\/\/www.thekitchn.com\/whats-cooking)\n\n**[Unlock the best Easter & Passover recipes here.](https:\/\/www.thekitchn.com\/special-issue\/spring-gatherings)**\n\n- [Recipes](https:\/\/www.thekitchn.com\/recipes)\n- [Spreads & Flavorings](https:\/\/www.thekitchn.com\/collection\/flavorings)\n- [Condiments & Seasonings](https:\/\/www.thekitchn.com\/collection\/condiments-seasonings)\n# Dutch Oven Braised Turkey\n![Kelli Foster](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Kelli FosterCulinary Producer](https:\/\/www.thekitchn.com\/authors\/kelli-foster)\n\n[Kelli Foster](https:\/\/www.thekitchn.com\/authors\/kelli-foster)Culinary Producer\n\nI'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.\n\nFollow\n\nupdated Nov 22, 2019\n\n[thanksgiving](https:\/\/www.thekitchn.com\/collection\/thanksgiving)\n\n[(9)](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221#comments-237221)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221#comments-237221)\n\n![Braised chicken thighs with vegetables including carrots, greens, and bacon in a black pot on a wooden surface.](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nCredit: [Lauren Volo](http:\/\/www.laurenvolo.com\/)\n\n[Serves4 to 6](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221#post-recipe-10577)\n\nCook Mode+\n\nSave\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nSend to Me\n\nPrint\n\nShare\n\n[Jump to Recipe](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221#post-recipe-10577)\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\n![Braised chicken thighs with vegetables including carrots, greens, and bacon in a black pot on a wooden surface.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_548\/k%2Farchive%2F854db91e84b5c2642d776d86d492035e6ea2e7c1_074be4_landscape)\n\nCredit: [Lauren Volo](http:\/\/www.laurenvolo.com\/)\n\nWhen you want the standard elements of Thanksgiving dinner — the turkey, the sweet potatoes, and some greens for good measure — but crave something a little bit different, turn to braised turkey. It’s a one-pot meal that has all the flavors you want in the big holiday main dish, without tasting quite like a traditional Thanksgiving dinner. It’s perfect for smaller gatherings for those who want turkey without having to roast the whole bird, or for those seeking a bit of Thanksgiving adventure.\n\n## The One-Pot Method\nCooked in a [Dutch oven](https:\/\/www.thekitchn.com\/the-first-10-recipes-to-make-in-your-dutch-oven-254040), this braise delivers both the main course and sides, plus a rich sauce that serves as your stand-in the for traditional gravy. It’s a Thanksgiving one-pot meal that delivers turkey so tender it falls off the bone with the touch of a fork yet still boasts ultra-crispy skin.\n\nStart by searing the turkey legs, both the thighs and drumsticks, until the skin is deeply browned and crisp. It gets removed from the pot, just briefly, so you can create a braising liquid layered with flavor from pancetta, leeks, celery, white wine, and fresh herbs. Hearty collard greens get stirred into the braising liquid and topped with the turkey pieces, with the sweet potatoes getting added about halfway through cooking.\n\nDon’t skip over the final addition of apple cider vinegar when the braise finally leaves the oven. This pop of acidity brings all the ingredients to life and helps balance the fat from the pancetta and turkey.\n\n![Braised turkey thigh on a white plate with leeks, greens, and bacon.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_487\/k%2Farchive%2Ff813d43a9a2812e82977a2d887391ad67e18bb04)\n\n![Braised turkey thigh on a white plate with leeks, greens, and bacon.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2Farchive%2Ff813d43a9a2812e82977a2d887391ad67e18bb04)\n\n(Image credit: [Lauren Volo](http:\/\/www.laurenvolo.com\/))\n## What Size Dutch Oven Do I Need?\nYou’ll need a large Dutch oven — between 7 and 9 quarts — for this recipe. We recommend [this one](https:\/\/www.lecreuset.com\/round-dutch-oven\/LS2501.html?utm_source=pjn&utm_medium=affiliate&utm_campaign=171724&clickId=3767461188&source=pepperjam).\n\n## Two Tips for Extra-Crispy Skin\nOne thing this recipe asks of you at the onset is patience. To really achieve the solid sear that makes the skin stand out, let the turkey cook skin-side down, undisturbed, until it’s a deep brown. Work in batches to avoid overcrowding the pan.\n\nBefore heading to the oven, nestle the turkey pieces into other ingredients in the pot, taking care to leave as much skin as possible exposed. As the turkey cooks, this careful positioning will help it take on an even deeper level of crispiness.\n\nServe the braise in a wide bowl over a bed of [creamy polenta](https:\/\/www.thekitchn.com\/how-to-make-creamy-stovetop-polenta-cooking-lessons-from-the-kitchn-183740), or with a nub of [stuffing](https:\/\/www.thekitchn.com\/holiday-recipe-classic-sage-onion-dressing-recipes-from-the-kitchn-196063) on the side.\n\n[Comments](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221#comments-237221)\n\n[(9)](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221#comments-237221)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221#comments-237221)\n\n## Dutch Oven Braised Turkey Recipe\nServes 4 to 6\n\n#### Nutritional Info\nView\n\n- tree-nut-free\n- paleo\n- shellfish-free\n- dairy-free\n- gluten-free\n- low-carb\n- wheat-free\n- egg-free\n- high-fiber\n- fish-free\n- peanut-free\n- soy-free\n\nPer serving, based on 6 servings. (% daily value)\n\n- Calories 818\n- Fat 38\\.1 g (58.6%)\n- Saturated 11\\.4 g (56.9%)\n- Carbs 27\\.8 g (9.3%)\n- Fiber 6\\.1 g (24.6%)\n- Sugars 6\\.0 g\n- Protein 84\\.1 g (168.2%)\n- Sodium 1520\\.1 mg (63.3%)\n\n[![Powered by Edamam](https:\/\/developer.edamam.com\/images\/badge.png)](https:\/\/www.edamam.com\/ \"Powered by Edamam\")\n\n### Ingredients\n- 2\n  skin-on, bone-in turkey drumsticks (1 1\/2 to 2 pounds total)\n- 2\n  skin-on, bone-in turkey thighs (about 3 pounds total)\n- Kosher salt\n- Freshly ground black pepper\n- 1\n  tablespoon\n  \n  olive oil\n- 1\/4\n  pound\n  \n  pancetta or bacon, cut into 1\/2-inch pieces\n- 2\n  medium leeks, white and light green parts, thinly sliced\n- 2\n  medium celery stalks, coarsely chopped\n- 3\n  cloves\n  \n  garlic, minced\n- 3\/4\n  cup\n  \n  dry white wine\n- 6\n  sprigs\n  \n  fresh thyme\n- 1\/4\n  cup\n  \n  coarsely chopped fresh sage leaves\n- 2\n  bay leaves\n- 2\n  cups\n  \n  turkey or chicken stock\n- 1\n  large bunch\n  \n  collard greens, center ribs removed, leaves chopped (about 6 cups chopped)\n- 3\n  medium sweet potatoes, peeled and cut into 2-inch cubes\n- 2\n  tablespoons\n  \n  apple cider vinegar\n\n[Shop Recipe](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221)\n\n### Instructions\n1. Arrange a rack in the middle of the oven and heat the oven to 350°F.\n2. Pat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper.\n3. Heat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary. Sear each side until deeply browned, 4 to 5 minutes per side. Transfer to a plate; set aside.\n4. Lower the heat to medium and add the pancetta or bacon. Cook, stirring occasionally, until the fat is rendered and the meat is well-browned. Stir in the leeks and celery, season with 1\/2 teaspoon salt and pepper, and cook until softened, 6 to 8 minutes. Add the garlic and cook for a minute more.\n5. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by about half. Add the thyme, sage, bay leaves, and stock to the pot, then bring to a boil. Add the collard greens and submerge them in the liquid as much as possible (they will not be fully submerged). Place the turkey pieces skin-side up on top of the greens.\n6. Bake uncovered for 1 hour. Stir in the sweet potatoes, keeping the turkey skin exposed. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more.\n7. Stir in the apple cider vinegar. Let the braise stand for at least 5 minutes before serving.\n\n### Recipe Notes\n**Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.\n\n#### Featured in\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2FPhoto%2FLarge%20Packages%2F2021-11-Food%20Fest%2FAlexander%20Smalls%20Southern%20Menu%2Ftable-horizontal)\n\n[Here's Every Single Thanksgiving Recipe You Could Ever Need](https:\/\/www.thekitchn.com\/all-thanksgiving-recipes-22957573)\n\nRecipe Roundup\n\n[Kelli Foster](https:\/\/www.thekitchn.com\/authors\/kelli-foster)\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2Farchive%2Fcab79c52e3965d95b574de4f61d5958c85b61304)\n\n[25 Turkey Recipes For Every Type of Thanksgiving Host](https:\/\/www.thekitchn.com\/best-turkey-recipes-thanksgiving-christmas-22975476)\n\nRecipe Roundup\n\n[Faith Durand](https:\/\/www.thekitchn.com\/authors\/faith-durand)\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2Farchive%2Fcab79c52e3965d95b574de4f61d5958c85b61304)\n\n[Every Single Thanksgiving Recipe You Could Ever Need](https:\/\/www.cubbyathome.com\/every-single-thanksgiving-recipe-you-could-ever-need-80010166)\n\nRecipe Roundup\n\n[Kelli Foster](https:\/\/www.cubbyathome.com\/authors\/kelli-foster)\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2FPhoto%2FRecipes%2F2021-09-apple-sausage-stuffing%2F2021-09-13_ATK6887)\n\n[The 30 Best Things to Cook This November](https:\/\/www.thekitchn.com\/best-recipes-november-2021-23242196)\n\nRecipe Roundup\n\n[Kelli Foster](https:\/\/www.thekitchn.com\/authors\/kelli-foster)\n\n[See More Recipes](https:\/\/www.thekitchn.com\/recipes)\n\nReviews (9)\n\nFiled in:\n\n[Recipes](https:\/\/www.thekitchn.com\/recipes)\n\n[recipe](https:\/\/www.thekitchn.com\/collection\/recipe)\n\n[root vegetables](https:\/\/www.thekitchn.com\/collection\/root-vegetables)\n\n[braising](https:\/\/www.thekitchn.com\/collection\/braising)\n\n[christmas](https:\/\/www.thekitchn.com\/collection\/christmas)\n\n## More to Love from The Kitchn\n![she crab soup in bowl with hand taking gold spoon out](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2022-02-she-crab-soup%2F220217_AptTherapyKitchn_SheCrabSoup_0189)\n\n[She-Crab Soup](https:\/\/www.thekitchn.com\/she-crab-soup-23285888)\n\nIt's a Southern specialty.\n\nPatty Catalano\n\nFeb 25, 2022\n\n![Slice of crumb-topped coffee cake on a white plate with a fork, next to a baking dish on a marble surface.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2F08-2022-apple-coffee-cake%2Fapple-coffee-cake3)\n\n[Apple Coffee Cake Is an Any-Time-of-Day Cake](https:\/\/www.thekitchn.com\/apple-coffee-cake-recipe-23396100)\n\nIf you bake one thing with apples this fall, it should be this.\n\nKelli Foster\n\nAug 4, 2022\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-11-Turkey-Roulade%2F211029-PAMU-THEKITCHN-0152_4bc2f8-crop-2)\n\n[A \"Roulade\" is the Most Delicious Way to Serve Turkey for Thanksgiving](https:\/\/www.thekitchn.com\/turkey-roulade-recipe-23242117)\n\nIt's deceptively easy to make.\n\nPatty Catalano\n\nNov 12, 2024\n\n![Chilled poached shrimp on ice with Thousand Island dressing, lemon wedges, and drinks on a sunlit table.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2F04-2022-Earth-Day%2FADB_Snacks_Shrimp_Cocktail_023_10)\n\n[Pair Poached Shrimp with Homemade Thousand Island Dressing for the Perfect Bite](https:\/\/www.thekitchn.com\/poached-shrimp-with-a-homemade-thousand-island-dressing-youll-want-to-slather-on-everything-23312135)\n\nSwap out the usual cocktail sauce with this tangy-creamy mayonnaise-based dressing.\n\nAlexis deBoschnek\n\nApr 22, 2022\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2F08-2022-instant-pot-white-chicken-chili%2Finstant-pot-white-chicken-chili2)\n\n[Instant Pot White Chicken Chili Is Sublimely Comforting](https:\/\/www.thekitchn.com\/instant-pot-white-chicken-chili-recipe-23396104)\n\nAnd it's easy enough to make on a weeknight.\n\nKelli Foster\n\nAug 10, 2022\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-06-air-fryer-cinnamon-rolls%2FKitchn_AirFryerCinnamonRoll_440)\n\n[These Are the Best Shortcut Cinnamon Rolls You’ll Make](https:\/\/www.thekitchn.com\/air-fryer-cinnamon-rolls-recipe-23173256)\n\nWarm, gooey, and slathered with cream cheese icing — all in a fraction of the time.\n\nKelli Foster\n\nJun 13, 2021\n\n![Hearty vegetarian gumbo with tofu, beans, and a scoop of rice in a red bowl.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2F04-2022-Earth-Day%2FGUMBO-01-000080-WEB)\n\n[Omar Tate's Vegetarian Gumbo Keeps Its Soul, Heart, and Bones](https:\/\/www.thekitchn.com\/vegetarian-gumbo-23312139)\n\n\"I have to admit that creating this recipe felt particularly sinful, maybe even blasphemous ... \"\n\nOmar Tate\n\nApr 22, 2022\n\n![phyllo pockets on a plate](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-12-phylo-pockets%2F211208_ApartmentTherapy_HortaPhylloPockets_0231)\n\n[Freeze-Ahead Horta Phyllo Pockets](https:\/\/www.thekitchn.com\/freeze-ahead-horta-phyllo-pockets-recipe-23252878)\n\nThese crispy, buttery phyllo triangles stuffed with mixed greens and feta cheese are a favorite with guests.\n\nIvy Manning\n\nDec 28, 2021\n\n![Chicken and potato soup in two bowls](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2F09-2022-chicken-potato-soup%2Fchicken-potato-soup-2)\n\n[Chicken Potato Soup Is Seriously Cozy](https:\/\/www.thekitchn.com\/chicken-potato-soup-recipe-23411729)\n\nOne sip is like getting wrapped in your warmest, coziest sweater.\n\nKelli Foster\n\nSep 11, 2022\n\n![ham and potato casserole in an oval serving dish on a pink background](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-10-ham-and-potato-casserole%2Fham-and-potato-casserole)\n\n[You Can't Go Wrong with Cheesy Ham and Potato Casserole](https:\/\/www.thekitchn.com\/ham-and-potato-casserole-recipe-23244817)\n\nEvery scoop is creamy and delicious.\n\nChristine Gallary\n\nNov 10, 2021\n\n![Overhead view of glazed carrots on a white platter.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-11-honey-glazed-carrots%2F33086-Honey-Glazed-Carrots-1)\n\n[These Honey-Glazed Carrots Are So Good, Your Friends Will Demand the Recipe](https:\/\/www.thekitchn.com\/honey-glazed-carrots-recipe-23603092)\n\nThere are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine.\n\nSheela Prakash\n\nFeb 12, 2026\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-instant-pot-matzo-ball-soup%2F2021-08-24_ATK-5636)\n\n[This Instant Pot Chicken Soup with Herbed Matzo Balls Is Endlessly Nourishing](https:\/\/www.thekitchn.com\/instant-pot-chicken-soup-herbed-matzo-balls-recipe-23213308)\n\nEvery spoon of the golden liquid and every bite of a fluffy matzoh ball bring me back to my childhood home.\n\nPaula Shoyer\n\nSep 14, 2021\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-11-Ham-Glaze%2F01_ham_glaze_3_of_3)\n\n[Maple Pomegranate Glaze Is the Perfect Way to Upgrade Your Holiday Ham](https:\/\/www.thekitchn.com\/ham-glaze-recipe-23245975)\n\nA brown sugar glaze is great, but this is a must-try.\n\nMeleyna Nomura\n\nNov 12, 2021\n\n![vegetarian mushroom stew in bowls, served at the table](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2022-01_Vegetarian%20Mushroom-Stew%2F2022-01-05_ATK-0547)\n\n[Vegetarian Mushroom Stew](https:\/\/www.thekitchn.com\/vegetarian-mushroom-stew-recipe-23270556)\n\nCook once and eat it all week long.\n\nPatty Catalano\n\nSep 28, 2022\n\n![Creamy broccoli casserole topped with golden breadcrumbs in a baking dish, with a serving spoon.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2025%2F10-2025%2F2025-10-broccoli-au-gratin%2Fbroccoli-au-gratin-587)\n\n[This Broccoli au Gratin Has Mac and Cheese Vibes](https:\/\/www.thekitchn.com\/broccoli-au-gratin-recipe-23214753)\n\nDown to the buttery breadcrumb topping.\n\nChristine Gallary\n\nNov 21, 2025\n\n![baked butternut squash on a baking sheet, halved](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-09-baked-butternut-squash%2F2021-09-09_ATK10542)\n\n[Baked Butternut Squash Is the Ultimate Fall Side Dish](https:\/\/www.thekitchn.com\/baked-butternut-squash-recipe-23214755)\n\nIt's as timeless as it is easy.\n\nSheela Prakash\n\nSep 22, 2021\n\n[The wordmark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\nMore From Us\n\n- [Our Team](https:\/\/www.thekitchn.com\/team)\n- [About Us](https:\/\/www.thekitchn.com\/about\/about-us)\n- [Contact](https:\/\/www.thekitchn.com\/about\/contact)\n- [Site Map](https:\/\/www.thekitchn.com\/sitemap)\n\nFollow along\n\nGET ON THE LIST\n\nOur daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more.\n\n[The logomark and logotype for the Apartment Therapy brand.](https:\/\/www.apartmenttherapy.com\/)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[The logomark and logotype for the Cubby brand.](https:\/\/www.cubbyathome.com\/)\n\n[The logomark for the Dorm Therapy brand.](https:\/\/www.dormtherapy.com\/)\n\nAT Media's Family of Brands\n\n[Logo for the corporate Apartment Therapy Media brand.](https:\/\/www.apartmenttherapymedia.com\/)\n\n- [About AT Media](https:\/\/www.apartmenttherapymedia.com\/about-us\/our-story)\n- [Jobs](https:\/\/www.apartmenttherapymedia.com\/jobs\/)\n- [Partner with Us](https:\/\/www.apartmenttherapymedia.com\/partner-with-us\/homemade-studios)\n\n© 2026 Apartment Therapy, LLC \/ [Terms of Use](https:\/\/www.thekitchn.com\/about\/terms)[Privacy Policy](https:\/\/www.thekitchn.com\/about\/privacy-policy)[EU and US State Data Subject Requests](https:\/\/privacyportal.onetrust.com\/webform\/aca0e9e8-93f2-47a5-ba3f-00029564ca26\/2828b2f1-a01b-4c03-b487-2e8d4ffd63f3)[Manage Preferences](https:\/\/www.thekitchn.com\/recipe-dutch-oven-braised-turkey-237221)","attrs_readable_markdown":"- [Recipes](https:\/\/www.thekitchn.com\/recipes)\n- [Spreads & Flavorings](https:\/\/www.thekitchn.com\/collection\/flavorings)\n- [Condiments & Seasonings](https:\/\/www.thekitchn.com\/collection\/condiments-seasonings)\n\n![Kelli Foster](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Kelli FosterCulinary Producer](https:\/\/www.thekitchn.com\/authors\/kelli-foster)\n\n[Kelli Foster](https:\/\/www.thekitchn.com\/authors\/kelli-foster)Culinary Producer\n\nI'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.\n\nFollow\n\nupdated Nov 22, 2019\n\n![Braised chicken thighs with vegetables including carrots, greens, and bacon in a black pot on a wooden surface.](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nCook Mode+\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\n![Braised chicken thighs with vegetables including carrots, greens, and bacon in a black pot on a wooden surface.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_548\/k%2Farchive%2F854db91e84b5c2642d776d86d492035e6ea2e7c1_074be4_landscape)\n\nWhen you want the standard elements of Thanksgiving dinner — the turkey, the sweet potatoes, and some greens for good measure — but crave something a little bit different, turn to braised turkey. It’s a one-pot meal that has all the flavors you want in the big holiday main dish, without tasting quite like a traditional Thanksgiving dinner. It’s perfect for smaller gatherings for those who want turkey without having to roast the whole bird, or for those seeking a bit of Thanksgiving adventure.\n\nThe One-Pot Method\n\nCooked in a [Dutch oven](https:\/\/www.thekitchn.com\/the-first-10-recipes-to-make-in-your-dutch-oven-254040), this braise delivers both the main course and sides, plus a rich sauce that serves as your stand-in the for traditional gravy. It’s a Thanksgiving one-pot meal that delivers turkey so tender it falls off the bone with the touch of a fork yet still boasts ultra-crispy skin.\n\nStart by searing the turkey legs, both the thighs and drumsticks, until the skin is deeply browned and crisp. It gets removed from the pot, just briefly, so you can create a braising liquid layered with flavor from pancetta, leeks, celery, white wine, and fresh herbs. Hearty collard greens get stirred into the braising liquid and topped with the turkey pieces, with the sweet potatoes getting added about halfway through cooking.\n\nDon’t skip over the final addition of apple cider vinegar when the braise finally leaves the oven. This pop of acidity brings all the ingredients to life and helps balance the fat from the pancetta and turkey.\n\n![Braised turkey thigh on a white plate with leeks, greens, and bacon.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_487\/k%2Farchive%2Ff813d43a9a2812e82977a2d887391ad67e18bb04)\n\nWhat Size Dutch Oven Do I Need?\n\nYou’ll need a large Dutch oven — between 7 and 9 quarts — for this recipe. We recommend [this one](https:\/\/www.lecreuset.com\/round-dutch-oven\/LS2501.html?utm_source=pjn&utm_medium=affiliate&utm_campaign=171724&clickId=3767461188&source=pepperjam).\n\nTwo Tips for Extra-Crispy Skin\n\nOne thing this recipe asks of you at the onset is patience. To really achieve the solid sear that makes the skin stand out, let the turkey cook skin-side down, undisturbed, until it’s a deep brown. Work in batches to avoid overcrowding the pan.\n\nBefore heading to the oven, nestle the turkey pieces into other ingredients in the pot, taking care to leave as much skin as possible exposed. As the turkey cooks, this careful positioning will help it take on an even deeper level of crispiness.\n\nServe the braise in a wide bowl over a bed of [creamy polenta](https:\/\/www.thekitchn.com\/how-to-make-creamy-stovetop-polenta-cooking-lessons-from-the-kitchn-183740), or with a nub of [stuffing](https:\/\/www.thekitchn.com\/holiday-recipe-classic-sage-onion-dressing-recipes-from-the-kitchn-196063) on the side.\n\n### Ingredients\n- 2\n  skin-on, bone-in turkey drumsticks (1 1\/2 to 2 pounds total)\n- 2\n  skin-on, bone-in turkey thighs (about 3 pounds total)\n- Kosher salt\n- Freshly ground black pepper\n- 1\n  tablespoon\n  \n  olive oil\n- 1\/4\n  pound\n  \n  pancetta or bacon, cut into 1\/2-inch pieces\n- 2\n  medium leeks, white and light green parts, thinly sliced\n- 2\n  medium celery stalks, coarsely chopped\n- 3\n  cloves\n  \n  garlic, minced\n- 3\/4\n  cup\n  \n  dry white wine\n- 6\n  sprigs\n  \n  fresh thyme\n- 1\/4\n  cup\n  \n  coarsely chopped fresh sage leaves\n- 2\n  bay leaves\n- 2\n  cups\n  \n  turkey or chicken stock\n- 1\n  large bunch\n  \n  collard greens, center ribs removed, leaves chopped (about 6 cups chopped)\n- 3\n  medium sweet potatoes, peeled and cut into 2-inch cubes\n- 2\n  tablespoons\n  \n  apple cider vinegar\n\n1. Arrange a rack in the middle of the oven and heat the oven to 350°F.\n2. Pat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper.\n3. Heat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary. Sear each side until deeply browned, 4 to 5 minutes per side. Transfer to a plate; set aside.\n4. Lower the heat to medium and add the pancetta or bacon. Cook, stirring occasionally, until the fat is rendered and the meat is well-browned. Stir in the leeks and celery, season with 1\/2 teaspoon salt and pepper, and cook until softened, 6 to 8 minutes. Add the garlic and cook for a minute more.\n5. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by about half. Add the thyme, sage, bay leaves, and stock to the pot, then bring to a boil. Add the collard greens and submerge them in the liquid as much as possible (they will not be fully submerged). Place the turkey pieces skin-side up on top of the greens.\n6. Bake uncovered for 1 hour. Stir in the sweet potatoes, keeping the turkey skin exposed. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more.\n7. Stir in the apple cider vinegar. Let the braise stand for at least 5 minutes before serving.\n\n### Recipe Notes\n**Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.\n\nFiled in:\n\n## More to Love from The Kitchn\n![she crab soup in bowl with hand taking gold spoon out](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2022-02-she-crab-soup%2F220217_AptTherapyKitchn_SheCrabSoup_0189)\n\n[She-Crab Soup](https:\/\/www.thekitchn.com\/she-crab-soup-23285888)\n\nIt's a Southern specialty.\n\nPatty Catalano\n\nFeb 25, 2022\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-11-Turkey-Roulade%2F211029-PAMU-THEKITCHN-0152_4bc2f8-crop-2)\n\n![Overhead view of glazed carrots on a white platter.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-11-honey-glazed-carrots%2F33086-Honey-Glazed-Carrots-1)\n\n[These Honey-Glazed Carrots Are So Good, Your Friends Will Demand the Recipe](https:\/\/www.thekitchn.com\/honey-glazed-carrots-recipe-23603092)\n\nThere are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine.\n\nSheela Prakash\n\nFeb 12, 2026","meta_canonical":null}

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Boilerpipe Text	Recipes Spreads & Flavorings Condiments & Seasonings Kelli Foster Culinary Producer Kelli Foster Culinary Producer I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. Follow updated Nov 22, 2019 Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place! We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. When you want the standard elements of Thanksgiving dinner — the turkey, the sweet potatoes, and some greens for good measure — but crave something a little bit different, turn to braised turkey. It’s a one-pot meal that has all the flavors you want in the big holiday main dish, without tasting quite like a traditional Thanksgiving dinner. It’s perfect for smaller gatherings for those who want turkey without having to roast the whole bird, or for those seeking a bit of Thanksgiving adventure. The One-Pot Method Cooked in a Dutch oven , this braise delivers both the main course and sides, plus a rich sauce that serves as your stand-in the for traditional gravy. It’s a Thanksgiving one-pot meal that delivers turkey so tender it falls off the bone with the touch of a fork yet still boasts ultra-crispy skin. Start by searing the turkey legs, both the thighs and drumsticks, until the skin is deeply browned and crisp. It gets removed from the pot, just briefly, so you can create a braising liquid layered with flavor from pancetta, leeks, celery, white wine, and fresh herbs. Hearty collard greens get stirred into the braising liquid and topped with the turkey pieces, with the sweet potatoes getting added about halfway through cooking. Don’t skip over the final addition of apple cider vinegar when the braise finally leaves the oven. This pop of acidity brings all the ingredients to life and helps balance the fat from the pancetta and turkey. What Size Dutch Oven Do I Need? You’ll need a large Dutch oven — between 7 and 9 quarts — for this recipe. We recommend this one . Two Tips for Extra-Crispy Skin One thing this recipe asks of you at the onset is patience. To really achieve the solid sear that makes the skin stand out, let the turkey cook skin-side down, undisturbed, until it’s a deep brown. Work in batches to avoid overcrowding the pan. Before heading to the oven, nestle the turkey pieces into other ingredients in the pot, taking care to leave as much skin as possible exposed. As the turkey cooks, this careful positioning will help it take on an even deeper level of crispiness. Serve the braise in a wide bowl over a bed of creamy polenta , or with a nub of stuffing on the side. Ingredients 2 skin-on, bone-in turkey drumsticks (1 1/2 to 2 pounds total) 2 skin-on, bone-in turkey thighs (about 3 pounds total) Kosher salt Freshly ground black pepper 1 tablespoon olive oil 1/4 pound pancetta or bacon, cut into 1/2-inch pieces 2 medium leeks, white and light green parts, thinly sliced 2 medium celery stalks, coarsely chopped 3 cloves garlic, minced 3/4 cup dry white wine 6 sprigs fresh thyme 1/4 cup coarsely chopped fresh sage leaves 2 bay leaves 2 cups turkey or chicken stock 1 large bunch collard greens, center ribs removed, leaves chopped (about 6 cups chopped) 3 medium sweet potatoes, peeled and cut into 2-inch cubes 2 tablespoons apple cider vinegar Arrange a rack in the middle of the oven and heat the oven to 350°F. Pat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper. Heat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary. Sear each side until deeply browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Lower the heat to medium and add the pancetta or bacon. Cook, stirring occasionally, until the fat is rendered and the meat is well-browned. Stir in the leeks and celery, season with 1/2 teaspoon salt and pepper, and cook until softened, 6 to 8 minutes. Add the garlic and cook for a minute more. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by about half. Add the thyme, sage, bay leaves, and stock to the pot, then bring to a boil. Add the collard greens and submerge them in the liquid as much as possible (they will not be fully submerged). Place the turkey pieces skin-side up on top of the greens. Bake uncovered for 1 hour. Stir in the sweet potatoes, keeping the turkey skin exposed. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more. Stir in the apple cider vinegar. Let the braise stand for at least 5 minutes before serving. Recipe Notes Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Filed in: More to Love from The Kitchn She-Crab Soup It's a Southern specialty. Patty Catalano Feb 25, 2022 These Honey-Glazed Carrots Are So Good, Your Friends Will Demand the Recipe There are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine. Sheela Prakash Feb 12, 2026
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Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. Follow updated Nov 22, 2019 [thanksgiving](https://www.thekitchn.com/collection/thanksgiving) [(9)](https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221#comments-237221) [Read reviews\!](https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221#comments-237221) ![Braised chicken thighs with vegetables including carrots, greens, and bacon in a black pot on a wooden surface.](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Credit: [Lauren Volo](http://www.laurenvolo.com/) [Serves4 to 6](https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221#post-recipe-10577) Cook Mode+ Save Save this to your Recipe Box — so everything you want to cook is in one place\! Send to Me Print Share [Jump to Recipe](https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221#post-recipe-10577) We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. ![Braised chicken thighs with vegetables including carrots, greens, and bacon in a black pot on a wooden surface.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_548/k%2Farchive%2F854db91e84b5c2642d776d86d492035e6ea2e7c1_074be4_landscape) Credit: [Lauren Volo](http://www.laurenvolo.com/) When you want the standard elements of Thanksgiving dinner — the turkey, the sweet potatoes, and some greens for good measure — but crave something a little bit different, turn to braised turkey. It’s a one-pot meal that has all the flavors you want in the big holiday main dish, without tasting quite like a traditional Thanksgiving dinner. It’s perfect for smaller gatherings for those who want turkey without having to roast the whole bird, or for those seeking a bit of Thanksgiving adventure. ## The One-Pot Method Cooked in a [Dutch oven](https://www.thekitchn.com/the-first-10-recipes-to-make-in-your-dutch-oven-254040), this braise delivers both the main course and sides, plus a rich sauce that serves as your stand-in the for traditional gravy. It’s a Thanksgiving one-pot meal that delivers turkey so tender it falls off the bone with the touch of a fork yet still boasts ultra-crispy skin. Start by searing the turkey legs, both the thighs and drumsticks, until the skin is deeply browned and crisp. It gets removed from the pot, just briefly, so you can create a braising liquid layered with flavor from pancetta, leeks, celery, white wine, and fresh herbs. Hearty collard greens get stirred into the braising liquid and topped with the turkey pieces, with the sweet potatoes getting added about halfway through cooking. Don’t skip over the final addition of apple cider vinegar when the braise finally leaves the oven. This pop of acidity brings all the ingredients to life and helps balance the fat from the pancetta and turkey. ![Braised turkey thigh on a white plate with leeks, greens, and bacon.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_487/k%2Farchive%2Ff813d43a9a2812e82977a2d887391ad67e18bb04) ![Braised turkey thigh on a white plate with leeks, greens, and bacon.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2Farchive%2Ff813d43a9a2812e82977a2d887391ad67e18bb04) (Image credit: [Lauren Volo](http://www.laurenvolo.com/)) ## What Size Dutch Oven Do I Need? You’ll need a large Dutch oven — between 7 and 9 quarts — for this recipe. We recommend [this one](https://www.lecreuset.com/round-dutch-oven/LS2501.html?utm_source=pjn&utm_medium=affiliate&utm_campaign=171724&clickId=3767461188&source=pepperjam). ## Two Tips for Extra-Crispy Skin One thing this recipe asks of you at the onset is patience. To really achieve the solid sear that makes the skin stand out, let the turkey cook skin-side down, undisturbed, until it’s a deep brown. Work in batches to avoid overcrowding the pan. Before heading to the oven, nestle the turkey pieces into other ingredients in the pot, taking care to leave as much skin as possible exposed. As the turkey cooks, this careful positioning will help it take on an even deeper level of crispiness. Serve the braise in a wide bowl over a bed of [creamy polenta](https://www.thekitchn.com/how-to-make-creamy-stovetop-polenta-cooking-lessons-from-the-kitchn-183740), or with a nub of [stuffing](https://www.thekitchn.com/holiday-recipe-classic-sage-onion-dressing-recipes-from-the-kitchn-196063) on the side. [Comments](https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221#comments-237221) [(9)](https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221#comments-237221) [Read reviews\!](https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221#comments-237221) ## Dutch Oven Braised Turkey Recipe Serves 4 to 6 #### Nutritional Info View - tree-nut-free - paleo - shellfish-free - dairy-free - gluten-free - low-carb - wheat-free - egg-free - high-fiber - fish-free - peanut-free - soy-free Per serving, based on 6 servings. (% daily value) - Calories 818 - Fat 38\.1 g (58.6%) - Saturated 11\.4 g (56.9%) - Carbs 27\.8 g (9.3%) - Fiber 6\.1 g (24.6%) - Sugars 6\.0 g - Protein 84\.1 g (168.2%) - Sodium 1520\.1 mg (63.3%) [![Powered by Edamam](https://developer.edamam.com/images/badge.png)](https://www.edamam.com/ "Powered by Edamam") ### Ingredients - 2 skin-on, bone-in turkey drumsticks (1 1/2 to 2 pounds total) - 2 skin-on, bone-in turkey thighs (about 3 pounds total) - Kosher salt - Freshly ground black pepper - 1 tablespoon olive oil - 1/4 pound pancetta or bacon, cut into 1/2-inch pieces - 2 medium leeks, white and light green parts, thinly sliced - 2 medium celery stalks, coarsely chopped - 3 cloves garlic, minced - 3/4 cup dry white wine - 6 sprigs fresh thyme - 1/4 cup coarsely chopped fresh sage leaves - 2 bay leaves - 2 cups turkey or chicken stock - 1 large bunch collard greens, center ribs removed, leaves chopped (about 6 cups chopped) - 3 medium sweet potatoes, peeled and cut into 2-inch cubes - 2 tablespoons apple cider vinegar [Shop Recipe](https://www.thekitchn.com/recipe-dutch-oven-braised-turkey-237221) ### Instructions 1. Arrange a rack in the middle of the oven and heat the oven to 350°F. 2. Pat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper. 3. Heat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary. Sear each side until deeply browned, 4 to 5 minutes per side. Transfer to a plate; set aside. 4. Lower the heat to medium and add the pancetta or bacon. Cook, stirring occasionally, until the fat is rendered and the meat is well-browned. Stir in the leeks and celery, season with 1/2 teaspoon salt and pepper, and cook until softened, 6 to 8 minutes. Add the garlic and cook for a minute more. 5. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by about half. Add the thyme, sage, bay leaves, and stock to the pot, then bring to a boil. Add the collard greens and submerge them in the liquid as much as possible (they will not be fully submerged). Place the turkey pieces skin-side up on top of the greens. 6. Bake uncovered for 1 hour. Stir in the sweet potatoes, keeping the turkey skin exposed. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more. 7. Stir in the apple cider vinegar. Let the braise stand for at least 5 minutes before serving. ### Recipe Notes Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. #### Featured in ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2FPhoto%2FLarge%20Packages%2F2021-11-Food%20Fest%2FAlexander%20Smalls%20Southern%20Menu%2Ftable-horizontal) [Here's Every Single Thanksgiving Recipe You Could Ever Need](https://www.thekitchn.com/all-thanksgiving-recipes-22957573) Recipe Roundup [Kelli Foster](https://www.thekitchn.com/authors/kelli-foster) ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2Farchive%2Fcab79c52e3965d95b574de4f61d5958c85b61304) [25 Turkey Recipes For Every Type of Thanksgiving Host](https://www.thekitchn.com/best-turkey-recipes-thanksgiving-christmas-22975476) Recipe Roundup [Faith Durand](https://www.thekitchn.com/authors/faith-durand) ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2Farchive%2Fcab79c52e3965d95b574de4f61d5958c85b61304) [Every Single Thanksgiving Recipe You Could Ever Need](https://www.cubbyathome.com/every-single-thanksgiving-recipe-you-could-ever-need-80010166) Recipe Roundup [Kelli Foster](https://www.cubbyathome.com/authors/kelli-foster) ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2FPhoto%2FRecipes%2F2021-09-apple-sausage-stuffing%2F2021-09-13_ATK6887) [The 30 Best Things to Cook This November](https://www.thekitchn.com/best-recipes-november-2021-23242196) Recipe Roundup [Kelli Foster](https://www.thekitchn.com/authors/kelli-foster) [See More Recipes](https://www.thekitchn.com/recipes) Reviews (9) Filed in: [Recipes](https://www.thekitchn.com/recipes) [recipe](https://www.thekitchn.com/collection/recipe) [root vegetables](https://www.thekitchn.com/collection/root-vegetables) [braising](https://www.thekitchn.com/collection/braising) [christmas](https://www.thekitchn.com/collection/christmas) ## More to Love from The Kitchn ![she crab soup in bowl with hand taking gold spoon out](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2022-02-she-crab-soup%2F220217_AptTherapyKitchn_SheCrabSoup_0189) [She-Crab Soup](https://www.thekitchn.com/she-crab-soup-23285888) It's a Southern specialty. 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Patty Catalano Nov 12, 2024 ![Chilled poached shrimp on ice with Thousand Island dressing, lemon wedges, and drinks on a sunlit table.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2F04-2022-Earth-Day%2FADB_Snacks_Shrimp_Cocktail_023_10) [Pair Poached Shrimp with Homemade Thousand Island Dressing for the Perfect Bite](https://www.thekitchn.com/poached-shrimp-with-a-homemade-thousand-island-dressing-youll-want-to-slather-on-everything-23312135) Swap out the usual cocktail sauce with this tangy-creamy mayonnaise-based dressing. Alexis deBoschnek Apr 22, 2022 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FEdit%2F08-2022-instant-pot-white-chicken-chili%2Finstant-pot-white-chicken-chili2) [Instant Pot White Chicken Chili Is Sublimely Comforting](https://www.thekitchn.com/instant-pot-white-chicken-chili-recipe-23396104) And it's easy enough to make on a weeknight. 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It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine. Sheela Prakash Feb 12, 2026 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-instant-pot-matzo-ball-soup%2F2021-08-24_ATK-5636) [This Instant Pot Chicken Soup with Herbed Matzo Balls Is Endlessly Nourishing](https://www.thekitchn.com/instant-pot-chicken-soup-herbed-matzo-balls-recipe-23213308) Every spoon of the golden liquid and every bite of a fluffy matzoh ball bring me back to my childhood home. Paula Shoyer Sep 14, 2021 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-11-Ham-Glaze%2F01_ham_glaze_3_of_3) [Maple Pomegranate Glaze Is the Perfect Way to Upgrade Your Holiday Ham](https://www.thekitchn.com/ham-glaze-recipe-23245975) A brown sugar glaze is great, but this is a must-try. Meleyna Nomura Nov 12, 2021 ![vegetarian mushroom stew in bowls, served at the table](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2022-01_Vegetarian%20Mushroom-Stew%2F2022-01-05_ATK-0547) [Vegetarian Mushroom Stew](https://www.thekitchn.com/vegetarian-mushroom-stew-recipe-23270556) Cook once and eat it all week long. Patty Catalano Sep 28, 2022 ![Creamy broccoli casserole topped with golden breadcrumbs in a baking dish, with a serving spoon.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/tk%2Fphoto%2F2025%2F10-2025%2F2025-10-broccoli-au-gratin%2Fbroccoli-au-gratin-587) [This Broccoli au Gratin Has Mac and Cheese Vibes](https://www.thekitchn.com/broccoli-au-gratin-recipe-23214753) Down to the buttery breadcrumb topping. Christine Gallary Nov 21, 2025 ![baked butternut squash on a baking sheet, halved](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-09-baked-butternut-squash%2F2021-09-09_ATK10542) [Baked Butternut Squash Is the Ultimate Fall Side Dish](https://www.thekitchn.com/baked-butternut-squash-recipe-23214755) It's as timeless as it is easy. Sheela Prakash Sep 22, 2021 [The wordmark and logotype for the Kitchn brand.](https://www.thekitchn.com/) More From Us - [Our Team](https://www.thekitchn.com/team) - [About Us](https://www.thekitchn.com/about/about-us) - [Contact](https://www.thekitchn.com/about/contact) - [Site Map](https://www.thekitchn.com/sitemap) Follow along GET ON THE LIST Our daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more. 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Follow updated Nov 22, 2019 ![Braised chicken thighs with vegetables including carrots, greens, and bacon in a black pot on a wooden surface.](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place\! We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. ![Braised chicken thighs with vegetables including carrots, greens, and bacon in a black pot on a wooden surface.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_548/k%2Farchive%2F854db91e84b5c2642d776d86d492035e6ea2e7c1_074be4_landscape) When you want the standard elements of Thanksgiving dinner — the turkey, the sweet potatoes, and some greens for good measure — but crave something a little bit different, turn to braised turkey. It’s a one-pot meal that has all the flavors you want in the big holiday main dish, without tasting quite like a traditional Thanksgiving dinner. It’s perfect for smaller gatherings for those who want turkey without having to roast the whole bird, or for those seeking a bit of Thanksgiving adventure. The One-Pot Method Cooked in a [Dutch oven](https://www.thekitchn.com/the-first-10-recipes-to-make-in-your-dutch-oven-254040), this braise delivers both the main course and sides, plus a rich sauce that serves as your stand-in the for traditional gravy. It’s a Thanksgiving one-pot meal that delivers turkey so tender it falls off the bone with the touch of a fork yet still boasts ultra-crispy skin. Start by searing the turkey legs, both the thighs and drumsticks, until the skin is deeply browned and crisp. It gets removed from the pot, just briefly, so you can create a braising liquid layered with flavor from pancetta, leeks, celery, white wine, and fresh herbs. Hearty collard greens get stirred into the braising liquid and topped with the turkey pieces, with the sweet potatoes getting added about halfway through cooking. Don’t skip over the final addition of apple cider vinegar when the braise finally leaves the oven. This pop of acidity brings all the ingredients to life and helps balance the fat from the pancetta and turkey. ![Braised turkey thigh on a white plate with leeks, greens, and bacon.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_487/k%2Farchive%2Ff813d43a9a2812e82977a2d887391ad67e18bb04) What Size Dutch Oven Do I Need? You’ll need a large Dutch oven — between 7 and 9 quarts — for this recipe. We recommend [this one](https://www.lecreuset.com/round-dutch-oven/LS2501.html?utm_source=pjn&utm_medium=affiliate&utm_campaign=171724&clickId=3767461188&source=pepperjam). Two Tips for Extra-Crispy Skin One thing this recipe asks of you at the onset is patience. To really achieve the solid sear that makes the skin stand out, let the turkey cook skin-side down, undisturbed, until it’s a deep brown. Work in batches to avoid overcrowding the pan. Before heading to the oven, nestle the turkey pieces into other ingredients in the pot, taking care to leave as much skin as possible exposed. As the turkey cooks, this careful positioning will help it take on an even deeper level of crispiness. Serve the braise in a wide bowl over a bed of [creamy polenta](https://www.thekitchn.com/how-to-make-creamy-stovetop-polenta-cooking-lessons-from-the-kitchn-183740), or with a nub of [stuffing](https://www.thekitchn.com/holiday-recipe-classic-sage-onion-dressing-recipes-from-the-kitchn-196063) on the side. ### Ingredients - 2 skin-on, bone-in turkey drumsticks (1 1/2 to 2 pounds total) - 2 skin-on, bone-in turkey thighs (about 3 pounds total) - Kosher salt - Freshly ground black pepper - 1 tablespoon olive oil - 1/4 pound pancetta or bacon, cut into 1/2-inch pieces - 2 medium leeks, white and light green parts, thinly sliced - 2 medium celery stalks, coarsely chopped - 3 cloves garlic, minced - 3/4 cup dry white wine - 6 sprigs fresh thyme - 1/4 cup coarsely chopped fresh sage leaves - 2 bay leaves - 2 cups turkey or chicken stock - 1 large bunch collard greens, center ribs removed, leaves chopped (about 6 cups chopped) - 3 medium sweet potatoes, peeled and cut into 2-inch cubes - 2 tablespoons apple cider vinegar 1. Arrange a rack in the middle of the oven and heat the oven to 350°F. 2. Pat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper. 3. Heat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary. Sear each side until deeply browned, 4 to 5 minutes per side. Transfer to a plate; set aside. 4. Lower the heat to medium and add the pancetta or bacon. Cook, stirring occasionally, until the fat is rendered and the meat is well-browned. Stir in the leeks and celery, season with 1/2 teaspoon salt and pepper, and cook until softened, 6 to 8 minutes. Add the garlic and cook for a minute more. 5. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by about half. Add the thyme, sage, bay leaves, and stock to the pot, then bring to a boil. Add the collard greens and submerge them in the liquid as much as possible (they will not be fully submerged). Place the turkey pieces skin-side up on top of the greens. 6. Bake uncovered for 1 hour. Stir in the sweet potatoes, keeping the turkey skin exposed. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more. 7. Stir in the apple cider vinegar. Let the braise stand for at least 5 minutes before serving. ### Recipe Notes Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Filed in: ## More to Love from The Kitchn ![she crab soup in bowl with hand taking gold spoon out](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2022-02-she-crab-soup%2F220217_AptTherapyKitchn_SheCrabSoup_0189) [She-Crab Soup](https://www.thekitchn.com/she-crab-soup-23285888) It's a Southern specialty. Patty Catalano Feb 25, 2022 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-11-Turkey-Roulade%2F211029-PAMU-THEKITCHN-0152_4bc2f8-crop-2) ![Overhead view of glazed carrots on a white platter.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-11-honey-glazed-carrots%2F33086-Honey-Glazed-Carrots-1) [These Honey-Glazed Carrots Are So Good, Your Friends Will Demand the Recipe](https://www.thekitchn.com/honey-glazed-carrots-recipe-23603092) There are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine. Sheela Prakash Feb 12, 2026
Shard	150 (laksa)
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