Stewed Turkey

4.72 from 7 votes

This is the best stewed turkey recipe! Tender slow-cooked turkey thigh pieces in a comforting onion and vegetable sauce, this is the perfect winter stew!

Prep Time30

Cook Time1 30

Total Time2

Course: Stews

Cuisine: American, German

Servings: servings

Calories: 516kcal

Author: Adina

Ingredients

2.5 lbs turkey thigh meat 1,2 kg (Note 1)
1.5 lb onions 750 g, about 2 large ones
2 carrots about 150 g/ 3.5 oz
1 large red bell pepper
1 tablespoon vegetable oil
1 tablespoon butter Note 2
1 tablespoon honey
2 large garlic cloves
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon sweet paprika powder
1 teaspoon hot paprika powder more or less to taste, the stew should not be too hot
3 bay leaves
½ teaspoon fine sea salt
½ teaspoon ground black pepper
½ cup red wine 125 ml
1 cup turkey or chicken stock 250 ml
1 tablespoon lemon juice
1 teaspoon balsamic vinegar

Instructions

Prepare ingredients: Remove the meat from the bones and chop into chunks. Quarter the onions and slice the quarters thinly. Chop the carrots and the pepper.
2.5 lbs turkey thigh meat/ 1.2 kg + 1.5 lb onions/ 750 g + 2 carrots + 1 large red bell pepper
Saute: Heat the fat in a large Dutch oven or another wide, thick-bottomed pot. Cook the onions for about 5 minutes, stirring regularly, until they are softer and slightly golden, but not brown.
1 tablespoon vegetable oil + 1 tablespoon butter
Caramelize: Add honey and let caramelize slightly for about 3 minutes, stirring regularly.
1 tablespoon honey
Add the prepared vegetables, grate the garlic on top. Add the marjoram, thyme, both paprika sorts, bay leaves, some salt, and pepper. Pour in the wine, stir to combine, and let bubble for about 2 minutes.
2 large garlic cloves + 2 teaspoons dried marjoram + 2 teaspoons dried thyme + 1 teaspoon sweet paprika powder + 1 teaspoon hot paprika powder + 3 bay leaves + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + ½ cup red wine/ 125 ml
Add the meat pieces and cook for about 5 minutes, stirring regularly, until they change their color on all sides.
Simmer: Pour the stock into the pan, stir, turn the heat down to low, cover the pot, and cook for 50 to 60 minutes, stirring regularly. Check after about 50 minutes; the meat should be really soft. If it is not yet, give it more time; it should become really soft.
1 cup turkey or chicken stock250 ml
Reduce sauce: Once the meat is tender, remove the lid and increase the temperature slightly to allow the sauce to thicken a little. You can help it thicken with corn starch, but I never had to.
Adjust the taste with salt, pepper, lemon juice, and vinegar.
1 tablespoon lemon juice + 1 teaspoon balsamic vinegar

Notes

Turkey meat: You will need this amount of meat after removing the bone. So, if you buy bone-in turkey thigh, you should have about 1.4 – 1.6 kg/ 3 – 3.6 lbs; a little more or less is perfectly fine.
Don't be tempted to use breast meat; it will get dry.
Fat: If available, use rendered turkey (goose or pork) fat/lard.

Nutrition