New This Month

Apple-Braised Turkey Thighs


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.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Reviews Add a comment

  • MS12425430
    4 JAN, 2017
    This is a wonderful, simple and inexpensive dish. I made it several times exactly as directed and I have since made some changes more by necessity as the recipe is fine as is. Most recently I used "hard" cider instead of fresh cider and homemade veg stock instead of chicken. I used an ounce of Calvados to deglaze the shallots. I put two apples in as directed and separately sauted the other two and added them about halfway into the cooking time, so that there are some apple pieces.
  • Chris Losinger
    19 JAN, 2015
    "Serve with apples?" After two hours in hot liquid, the apples will be completely dissolved.
  • Nola Love
    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!
  • MaryInMichigan
    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.
  • Katie-did88
    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.