This Braised Turkey Hash is the perfect holiday recipe. Dark meat turkey, caramelized onions, and potatoes join together to make one delicious meal.
Thanksgiving is fast approaching, which means it time to start talking turkey. Everyone know turkey is the star of the day, but if you’re anything like me you hate carving the turkey. All your friends and family critiquing your every move while you try to slice the bird? No thanks! While not as traditional as the big bird, pair this Braised Turkey Hash with some green bean casserole and no one will complain!
With this braised turkey hash there’s no carving involved, just tender turkey tossed with some potatoes; so easy! I am definitely a planner, my life is filled with lists and better ways to organize myself. So, like most people I like to buy my turkey way before turkey day itself. However, I only have a small freezer and a big turkey would take up most of it. This braised turkey hash uses 6 pounds of dark meat, which comes in those nice like foam packs so you don’t have an odd shaped bird filling your whole freezer.
The best way to make a flavorful braise is to do it the day before you want to serve it. Let the meat cool to a safe temperature then cover it in some of the remaining cooking liquid. Chill this in the fridge over night. This helps the braise from drying out and maximizes the flavor.
- 6 Pounds Bone in Dark Meat Turkey (Legs and Thighs)
- 3 Bay Leaves
- 2 Star Anise
- 1 Yellow Onion
- 10 Garlic Cloves
- 1 Bunch Thyme
- ½ Bunch Sage
- 5 Carrots
- 3 Celery Stocks
- 4 Cups Chicken Stock
- 4 Cups Water
- 1 Large White Onion
- 10 Garlic Cloves
- 28 oz bag Honey Gold Potatoes
- Season turkey with salt
- Place in large pot
- Add bay leaves, yellow onion, garlic cloves, star anise, thyme, sage, carrots, and celery
- Cover with stock and water (you may need to add more depending on the size of your pot)
- Bring to a boil then lower to simmer for about 5 hours, until cooked through
- Once cooked remove turkey from liquid into a container
- Add just enough strained stock to cover
- Refrigerate over night
- Boil potatoes in salt water until just tender
- Caramelize garlic and onion until golden brown and delicious
- Mix turkey with onions and potatoes
- Bake in a 350 F oven for 45-60 minutes or until hot