Braised Turkey Thighs with Root Vegetables and Herb Broth

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 4 bone-in, skin-on turkey thighs (about 3.5–4 lb total)
• 2 tsp kosher salt, 1 tsp black pepper
• 1 tsp smoked paprika, 1/2 tsp dried thyme
• 2 tbsp olive oil, 1 tbsp butter
• 1 large yellow onion, 3 carrots, 2 parsnips, 2 Yukon Gold potatoes, 1 small turnip, 3 celery stalks
• 6 garlic cloves, 2 tbsp tomato paste
• 1 cup dry white wine (or extra stock)
• 3 cups low-sodium chicken or turkey stock
• 2 rosemary sprigs, 4 thyme sprigs, 2 bay leaves
• 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley (for garnish)
• Optional: 1 tbsp cornstarch mixed with 1 tbsp cold water (to thicken sauce)

Do This

• 1) Preheat oven to 325°F (165°C). Pat turkey dry, season with salt, pepper, smoked paprika, and dried thyme.
• 2) Heat olive oil in a large Dutch oven over medium-high. Sear turkey thighs skin-side down until deeply golden, 5–7 minutes per side. Transfer to a plate.
• 3) In the same pot, sauté onion, carrots, parsnips, potatoes, turnip, and celery with a pinch of salt until edges start to brown, about 8–10 minutes. Add garlic and tomato paste; cook 1–2 minutes.
• 4) Deglaze with wine, scraping up browned bits. Simmer 2–3 minutes, then add stock, rosemary, thyme, bay leaves, Worcestershire, and Dijon. Bring to a simmer.
• 5) Nestle turkey thighs on top, skin-side up. Cover and braise in the oven for 1 hour 30 minutes.
• 6) Uncover and continue baking 30–45 minutes, until turkey is very tender and skin is lightly browned and vegetables are soft.
• 7) Stir in butter, adjust seasoning, and optionally thicken with cornstarch slurry on the stove. Garnish with parsley and serve hot.

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Why You’ll Love This Recipe

• Classic cold-weather comfort: fall-apart turkey in a rich, savory herb broth with sweet, tender root vegetables.
• Mostly hands-off: once everything is in the pot, the oven does the work while your kitchen fills with cozy aromas.
• Family-friendly and hearty: one-pot meal that serves a crowd and pairs easily with crusty bread or mashed potatoes.
• Flexible and forgiving: easy to swap vegetables, adjust seasoning, or thicken the sauce to your liking.

Grocery List

• Produce: Yellow onion, carrots, parsnips, Yukon Gold potatoes, turnip, celery, garlic, fresh rosemary, fresh thyme, fresh parsley (optional: lemon for a final squeeze of brightness)
• Dairy: Unsalted butter
• Pantry: Bone-in, skin-on turkey thighs; olive oil; kosher salt; black pepper; smoked paprika; dried thyme; tomato paste; dry white wine (or extra stock); low-sodium chicken or turkey stock; bay leaves; Worcestershire sauce; Dijon mustard; cornstarch (optional; for thickening)

Full Ingredients

For the Turkey Thighs

• 4 bone-in, skin-on turkey thighs (about 3.5–4 lb / 1.6–1.8 kg total)
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp olive oil

For the Root Vegetables and Herb Broth

• 1 large yellow onion, halved and sliced (about 1 1/2 cups)
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 2 medium Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 small turnip, peeled and cut into 1-inch chunks (about 1 cup; or substitute extra potato)
• 3 celery stalks, cut into 1-inch pieces
• 6 garlic cloves, smashed
• 2 tbsp tomato paste
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc; or use 1 cup additional stock)
• 3 cups low-sodium chicken or turkey stock
• 2 fresh rosemary sprigs
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp unsalted butter (to finish the sauce)
• 2 tbsp chopped fresh parsley, for garnish
• Optional: 1 tsp sugar or honey, if your broth tastes too sharp or acidic

Optional Sauce Thickener

• 1 tbsp cornstarch
• 1 tbsp cold water

Optional For Serving

• Mashed potatoes, buttered egg noodles, or crusty bread
• Lemon wedges, for squeezing over just before serving (optional but bright and tasty)

Step-by-Step Instructions

Step 1: Preheat the oven and season the turkey

Preheat your oven to 325°F (165°C).

Pat the turkey thighs very dry with paper towels. This helps them brown deeply in the pan. In a small bowl, mix together the kosher salt, black pepper, smoked paprika, and dried thyme. Rub this seasoning mixture all over the turkey thighs, on both sides and under any loose skin. Let the turkey sit at room temperature while you prepare your vegetables, about 10–15 minutes. This takes the chill off and promotes more even cooking.

Step 2: Prep the root vegetables

While the turkey rests, prepare the vegetables. Slice the onion, and cut the carrots, parsnips, potatoes, turnip, and celery into roughly 1-inch chunks. Aim for similar sizes so they cook at the same rate. Smash the garlic cloves with the side of your knife to help them release flavor.

Set all the vegetables aside in a large bowl so they are ready to go once you start cooking. Having everything prepped makes the rest of the recipe flow smoothly.

Step 3: Sear the turkey thighs

Heat the olive oil in a large, heavy Dutch oven or oven-safe braising pot (at least 5 quarts) over medium-high heat until shimmering. Carefully place the turkey thighs in the pot, skin-side down. Sear without moving them for 5–7 minutes, or until the skin is deeply golden brown and crisp around the edges.

Flip the thighs and brown the other side for another 4–5 minutes. You are not cooking them through at this point, just building flavor and color. Transfer the browned turkey to a plate and set aside. Pour off some of the excess fat if there is more than a thin coating, but leave the flavorful browned bits stuck to the bottom of the pot.

Step 4: Brown the vegetables and build the flavor base

Reduce the heat to medium. Add the onion, carrots, parsnips, potatoes, turnip, and celery to the same pot with a pinch of salt. Stir to coat the vegetables in the remaining fat. Cook, stirring occasionally, until the onions soften and the vegetables pick up a little color around the edges, 8–10 minutes. This light browning adds sweetness and depth.

Add the smashed garlic and tomato paste. Cook, stirring continuously, for 1–2 minutes. The tomato paste should darken slightly in color and smell toasty; this cooks out any raw flavor and intensifies the savoriness of the broth.

Step 5: Deglaze and make the herb broth

Pour in the white wine, stirring and scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for 2–3 minutes, until slightly reduced and the alcohol smell has mellowed.

Add the stock, rosemary sprigs, thyme sprigs, bay leaves, Worcestershire sauce, and Dijon mustard. Stir well to combine. If you prefer a slightly sweeter, softer-flavored broth, stir in the optional sugar or honey. Bring the mixture up to a gentle simmer.

Step 6: Nestle in the turkey and braise in the oven

Once the broth is simmering, turn off the heat. Nestle the seared turkey thighs on top of the vegetables, skin-side up. The meat should be mostly submerged, but the top of the skin can be peeking out; this helps it stay a bit more golden.

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 1 hour 30 minutes. After this time, carefully remove the lid, give the vegetables a gentle stir, and spoon some of the broth over any exposed meat (avoiding the skin if you want to keep it more crisp). Return the pot to the oven, uncovered, and cook for an additional 30–45 minutes, until the turkey is very tender and the vegetables are soft. The meat should easily pull away from the bone when prodded with a fork.

Step 7: Finish the sauce and serve

Carefully remove the pot from the oven. Discard the rosemary stems, thyme stems, and bay leaves. Taste the broth and adjust seasoning with more salt and pepper as needed. Stir in the butter until melted for a glossy, rounded sauce.

If you prefer a thicker gravy-like sauce, transfer the turkey thighs and most of the vegetables to a warm serving platter, tent with foil, and place the pot over medium heat on the stove. In a small bowl, stir together the cornstarch and cold water until smooth. Whisk the slurry into the simmering broth and cook for 2–3 minutes, until slightly thickened. Pour the sauce back over the turkey and vegetables, or serve it on the side.

Sprinkle everything with chopped fresh parsley just before serving. Serve hot, ladling plenty of vegetables and broth over each portion of turkey. This is wonderful over mashed potatoes, egg noodles, or with crusty bread to soak up the juices.

Pro Tips

• Dry turkey = better browning. Patting the turkey thighs dry before seasoning helps the skin crisp and develop deep color during searing.
• Do not rush the sear. Let the turkey sit undisturbed in the pan until it releases easily and is nicely browned; that crust is key to a flavorful braise.
• Cut vegetables in hearty chunks. Pieces around 1 inch hold their shape through the long, gentle cooking and do not turn mushy.
• Taste the broth at the end. A splash more salt, a squeeze of lemon juice, or a pinch of sugar can balance the flavors perfectly just before serving.
• Use the right pot. A heavy, lidded Dutch oven (cast iron or enameled) holds heat well and gives you the most even braise.

Variations

• Mushroom and root veg braise: Add 8 oz sliced cremini or button mushrooms with the onions for extra earthiness and a deeper, almost beefy flavor.
• Chicken instead of turkey: Substitute bone-in, skin-on chicken thighs. Reduce the covered braise time in the oven to about 45–55 minutes, then uncover and cook 15–20 minutes more.
• Wine-free version: Skip the wine and deglaze with an extra 1 cup of stock and 1 tbsp apple cider vinegar for brightness.

Storage & Make-Ahead

Let the braised turkey and vegetables cool to room temperature, then transfer to airtight containers with enough broth to keep everything moist. Refrigerate for up to 4 days.

To reheat on the stove, place the turkey, vegetables, and broth in a covered pot over low heat, stirring occasionally, until heated through, 15–20 minutes. Add a splash of water or stock if the sauce has thickened too much in the fridge.

For the oven, transfer to an oven-safe dish, cover tightly with foil, and reheat at 300°F (150°C) for 20–30 minutes, or until hot.

This dish also freezes well. Store portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The flavors actually deepen after a day or two, making this an excellent make-ahead meal for busy weeks or entertaining.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including vegetables and sauce, but not additional sides): about 620 calories; 33 g fat; 9 g saturated fat; 35 g carbohydrates; 6 g fiber; 9 g sugar; 45 g protein; 980 mg sodium. Actual values will vary based on the exact size of the turkey thighs, specific products used, and any optional ingredients or sides.