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Apple-Braised Turkey Thighs

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Apple-Braised Turkey Thighs

Source: Everyday Food, October 2009


  • 1 tablespoon extra-virgin olive oil
  • 2 turkey thighs (about 2 pounds total)
  • Coarse salt and ground pepper
  • 2 large shallots, thinly sliced
  • 4 Cortland or Granny Smith apples, peeled, quartered, and cored
  • 2 cups apple cider
  • 14.5 ounces low-sodium chicken broth
  • 2 teaspoons cider vinegar


  1. Preheat oven to 350 degrees. In a medium Dutch oven or heavy pot, heat oil over medium-high. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.

  2. Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.

  3. Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.

Cook's Note

This dish is quick to prepare and tastes even better the next day; let it cool completely in the pan sauce, then reheat gently in a covered pot.

Reviews (5)

  • losinger 19 Jan, 2015

    "Serve with apples?"

    After two hours in hot liquid, the apples will be completely dissolved.

  • nolalovesyababe 30 Jun, 2014

    I have made this dish several times using turkey thighs and I loved it! Tonight I tried it with turkey breast cutlets, in an attempt to cut some calories, and the dish was just as spectacular!

  • Marykspeelman 20 Mar, 2014

    We just finished this dish and we like it very much. I had to substitute apple juice for cider and onion for schallots, and two large yellow delicious apples for granny smith. The meat was very tender and the skin very crisp. I used the sauce with barley and had lots of sauce left over. Thanks Martha and crew.

  • katharine mattingly 17 Nov, 2013

    I think the other reviewer must have made this wrong. I made this for the first turkey I made for a thanksgiving dinner and it was a HUGE hit. It stays moist and the apples break down into a wonderful sauce. I really recommend it.

  • oaklandgirl 3 Oct, 2012

    This recipe is okay at best. Wouldn't make it again or recommend it.

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