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Cider Braised Turkey & Rice
Ingredients
| Item | Quantity | Notes |
| Royal Basmati Rice | 2 cups | Rinsed |
| Turkey thighs | 4 pieces (about 3 lbs) | Bone-in, skin-on |
| Olive oil | 3 Tbsp | |
| Shallots | 6 | Thinly sliced (use half for braise, half for frying) |
| Garlic cloves | 6 | Minced |
| Fresh rosemary sprigs | 3 | |
| Dijon mustard | ¼ cup | |
| Apple cider | 2 cups | *The beverage, not the vinegar |
| Chicken stock | 1 cup | |
| Salt and black pepper | To taste | |
| Honeycrisp Apple | 1 | Thinly sliced (for garnish) |
| Fresh parsley | ¼ cup | Chopped (for garnish) |
| Neutral oil | ½ cup | Canola or vegetable (for frying shallots) |
Preparation
- Season Turkey: Pat the turkey thighs dry and season generously with salt and pepper.
- Sear Turkey: Heat the olive oil in a Dutch oven over medium-high heat. Sear the turkey thighs skin-side down until golden brown, about 7–8 minutes. Flip and cook for only 2 minutes more to lightly brown the other side. Remove the turkey and set it aside.
- Sauté Aromatics: Add half of the sliced shallots and all of the garlic to the pot. Cook until softened, about 3 minutes. Stir in the Dijon mustard.
- Deglaze and Braise: Pour in the apple cider and chicken stock, scraping up any browned bits from the bottom of the pot. Add the rosemary sprigs. Return the turkey to the pot, skin side up. Bring the liquid to a simmer, cover, and braise on low heat for 40 minutes, until the turkey is very tender.
- Cook Rice: While the turkey cooks, prepare the Royal Basmati Rice according to package directions to yield about 6 cups of cooked rice. Keep warm.
- Prepare Garnish (Fried Shallots): Heat the neutral oil in a small skillet over medium-high heat. Fry the remaining shallots until golden and crisp, about 2–3 minutes. Drain them on paper towels and season lightly with salt.
- Finish Sauce: Remove the rosemary sprigs from the braise. Adjust the seasoning of the sauce with salt and pepper as needed.
- Serve: Spread the basmati rice in a wide serving dish. Nestle the turkey thighs on top and spoon the pan sauce over the turkey and rice. Garnish generously with the sliced apple, fried shallots, and freshly chopped parsley.
(Courtesy Authentic Royal)
