• Home
  • Recipes
  • Braised Turkey Thighs with Sweet Potato Mash

Braised Turkey Thighs with Sweet Potato Mash

Braised Turkey Thighs with Sweet Potato Mash

Two pounds of turkey thighs yield a surprising amount of meat once it’s pulled off the bone. We thin...

Two pounds of turkey thighs yield a surprising amount of meat once it’s pulled off the bone. We think the fat you save by mashing the potatoes with always-low-fat buttermilk and orange juice instead of cream and butter lets you get away with eating the crispy turkey skin! Serve with a green vegetable.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 60 mins
  • Serves: 6
  • Dish Type: American, Canadian
  • Season: Fall
  • Course: Main
  • Main Ingredient: Sweet Potato
  • Amount Per Serving

    % Daily Value

  • Calories

    450 cal

  • Total Fat

    23 g

  • Sodium

    410 mg

  • Total Carbohydrates

    32 g

  • Dietary Fiber

    2 g

  • Protein

    30 g

Braised Turkey Thighs with Sweet Potato Mash

  • Amount Per Serving

    % Daily Value

  • Calories

    450 cal

  • Total Fat

    23 g

  • Sodium

    410 mg

  • Total Carbohydrates

    32 g

  • Dietary Fiber

    2 g

  • Protein

    30 g

How to make

Ingredients

  • 1 tbsp (15 mL)

    Olive oil
  • 2

    PC®Air Chilled Bone-In Turkey Thighs
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 1 cup (250 mL)

    Chopped white onion
  • 1 cup (250 mL)

    PC® Blue Menu®Chicken Broth
  • 1/2 cup (125 mL)

    White wine
  • 1 tbsp (15 mL)

    Dijon mustard
  • 2

    Large sweet potatoes (about 800 g), peeled and cut in chunks
  • 2/3 cup (150 mL)

    Buttermilk
  • 1/3 cup (75 mL)

    Orange juice

How to make

  • Step 1

    Preheat oven to 350°F (180°C).

  • Step 2

    In 10-inch (25 cm) nonstick ovenproof frying pan, heat oil over medium heat. Sprinkle turkey thighs with 1/4 tsp (1 mL) of the salt and 1/8 tsp (0.5 mL) of the pepper. Place in frying pan skin side down; cook for 7 minutes or until skin is browned and crispy. Turn over; cook 3 minutes longer. Transfer thighs to a plate.

  • Step 3

    Reduce heat under frying pan to medium-low. Add onion to pan; cook for 4 to 6 minutes, stirring occasionally, or until softened and starting to brown. Stir in chicken broth, wine and mustard. Bring to a boil. Add turkey thighs to pan, skin side up. Carefully transfer pan to centre of oven. Cook uncovered until meat is tender when pierced with a knife, about 1 to 1-1/4 hours.

  • Step 4

    Transfer turkey thighs to a plate; cover to keep warm. Strain cooking liquid into a saucepan. Bring to a boil over high heat; boil until syrupy and reduced by half, about 5 to 7 minutes.

  • Step 5

    Meanwhile, place sweet potatoes in another saucepan and add cold water to over. Bring to a boil. Reduce heat to medium-high; cook until tender when pierced with a knife, about 12 to 14 minutes. Drain. Mash with buttermilk and orange juice. Season with remaining 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper.

  • Step 6

    Pull crispy skin off thighs and slice. Pull meat off bones and pull into chunks. Serve turkey over sweet potatoes, with the reduced cooking sauce, topped with crispy skin. Garnish with chopped fresh parsley, if desired.

Similar recipes