A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.
Recipe information
Yield
8 Servings
Ingredients
2
2
2
1
2
6
8
1½
4
4
2
6
8
¼
Need to make a substitution?
Preparation
Step 1
Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until brown on all sides, 15–20 minutes per batch; transfer to a large plate.
Step 2
Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.
Step 3
Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2½–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes longer; season with salt and pepper.
Step 4
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and chopped parsley.