Braised Turkey

I love braising and slow cooking. Things turn out juicy, moist, not over-cooked… Yummmmm. This is a braised turkey. Add this to the growing methods of cooking turkey. I think we posted 3 at Thanksgiving. This one is easy. You can get it started, get it into the oven and move on to other things.

Braised Turkey


  • Turkey (this recipe is done with one-half of a turkey - it probably is about 8 lbs)
  • Turkey broth, probably a little more than two quarts
  • Seasoning (I use Canadian Chicken Seasoning but salt and pepper works just fine)


Rinse the turkey.
Season well. Turkey, like most poultry, doesn't have a lot of flavor, so don't be shy. Place the turkey in a roasting pan and pour in the broth so it comes about 2 or 3 inches up the side of the turkey. If you look carefully, you can see part of the giblets in the upper left-hand corner. These make my dogs very happy.
Cover the turkey. Do your best to seal the pan. If you have a top to your roaster, great. If not, use foil and crimp it all around the edges. This foil is restaurant size. You can find it in some places but it you just have regular foil and it doesn't cover the pan, use two sheets.
Bake in a 350 degree oven. Obviously, cooking time will depend on the size of the bird, but this particular turkey was ready in about 3 1/2 hours. If you don't have one, you might want to invest in an instant-read thermometer. Turkey is ready to go at about 180 F. Make sure you don't hit the bone when taking its temperature. Remove the foil and enjoy. Be careful trying to move it to a cutting board or platter. It will be coming-apart tender. Enjoy!

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