Tender braised turkey thighs served with flavorful cranberry wild rice makes a dinner you could serve to guests but is also great for week nights.
 
Turkey thigh accompanied by braised carrots and celery, and a mound of cranberry wild rice.
 
I buy a lot of ground turkey for spaghetti, burgers, meatballs, and sloppy joes. I don’t really ever cook with ground beef.
 
Don’t get me wrong though, I don’t have any beef with cows (sorry about that one). I love a big juicy steak, especially if it is cooked on a hot grill and accompanied by a cold beer. Much to my mother’s dismay. The cow eating, not the beer drinking.
 
I had never bought turkey thighs or a breast of turkey, so I bought one awhile back, threw it in the freezer and stewed over ideas for it. This is what I came up with. Simple, easy, and it tastes like Thanksgiving. And I love Thanksgiving. Who doesn’t?
 

About this braised turkey

Braising takes time. This dinner takes about two and a half hours to make. Most of the time is hands off in-the-oven time, but I’m just giving you a heads up. The turkey thighs are seared first, and the veggies are lightly cooked. Then you partially submerge everything in wine and broth, cover it, and slow cook it in the oven . It’s really so good!

 
Overhead of turkey and vegetables in Dutch oven, after braising.
While the turkey’s in the oven, prepare the cranberry wild rice. The walnuts and cranberries give it so much flavor.
 
Ingredients for wild rice with dried cranberries and walnuts.
 
 
Finished dinner, plated on square white plate.
 
 
Overhead of plated dinner.