Braised turkey thighs & drums

This recipe is from tutorial Turkey & Burdock with Ari Lattanzi & Matt Bull from Make Do Farm.

Ingredients

For this recipe you will need:

• 2 turkey thighs and drums

• A pint of shishito peppers, or other chili pepper

• 1 large onion, diced

• A large handful of cranberries

• Turkey stock

• 1 head garlic, smashed and peeled

• Several sprigs of cilantro

• 1 bay leaf

• 2 teaspoons cumin

• Salt and Pepper

Instructions

1. Heat oven to 350 degrees.

2. Season the thighs and drums with cumin and liberally with salt and pepper. Sear in a dutch oven over medium high heat skin side down first, then rotate to sear all sides. Do in batches as needed to prevent crowding. Remove and set aside.

3. Add onions and saute until translucent. Add garlic and peppers and saute until fragrant.

4. Add cranberries and cilantro. Place turkey parts on top, skin up. Add stock until most of the turkey is submerged but skin is above the liquid.

5. Cover with lid and place in the oven. Braise for about 2.5 hours or until the turkey easily comes apart with a fork.

6. Take the turkey out and let it cool enough to handle then shred lightly. Reduce the remaining liquid on the stovetop while shredding the turkey.

7. Serve with cornbread and roasted squash.

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