Turkey Thigh Osso Buco

When we think of osso buco we all think of veal. I think it’s time to start using turkey and I’m starting with the thigh. Turkey turns classic, rich, Italian osso buco into a light simmered dish, and it comes with its own special gremolata.

1/2 cup olive oil
4 turkey thighs, natural or smoked
6 cloves garlic, sliced
1 cup basil, sliced
1/4 cup oregano, chopped
1 onion, fi nely diced
1 cup celery root, fi nely diced
1 cup carrots, fi nely diced
1 cup celery, fi nely diced
2 bay leaves
4 cups dry white wine
8 medium plum tomatoes
6 cups chicken stock
1/4 cup sugar
1/4 cup sage, sliced
1/4 cup savory, sliced
salt and pepper to taste
Preheat oven to 350˚F.

In a large oven-proof pan over medium heat, heat the olive oil
and sear the turkey thighs until golden on all sides. Add the
garlic, basil, oregano, and onion and sauté for 3 minutes.
Toss in the vegetables and continue to sauté for another 5
minutes. Add the bay leaves and deglaze with the wine. Reduce
liquid by 80% then add the tomatoes, chicken stock, and
sugar. Cover and bake in the oven for one hour, or until internal
temperature of the meat is 165˚F. Remove the turkey and some
of the vegetables and set aside. Take the remaining tomato and
vegetable mixture and purée into a smooth sauce.
Combine everything and season with salt and pepper to
taste. Let the turkey and vegetables rest while you prepare the
gremolata.
Gremolata
2 cups parsley, sliced
3 tbsp. lemon juice, or the juice of 1 lemon
2 tsp. lemon zest, or the zest of 1 lemon
3 tbsp. orange juice, or the juice of 1 orange
2 tsp. orange zest, or the zest of 1 orange
1 sprig thyme, chopped
4 cloves garlic, minced
3/4 cup olive oil
salt and pepper to taste
Place all ingredients except the oil, salt, and pepper in a food
processor and chop. Slowly drizzle in the olive oil then adjust the
seasoning to taste.
To serve, plate the braised vegetables and tomato sauce, top
with the turkey, and garnish with gremolata.