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Pecan Crusted Turkey Thighs w/Cranberry Agrodolce

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Serves Serves 4 | Prep Time | Cook Time

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Ingredients You'll Need

4 lbs. boneless skinless turkey thighs
3 garlic cloves, lightly crushed and peeled
3 sprigs fresh rosemary, plus addtl. for garnish if desired
3 c. olive oil, approx.
3 c. veg. oil, approx.
1 c. flour
2 eggs, lightly beaten
2 c. panko bread crumbs
1 c. finely chopped pecans

Cranberry Agrodolce Sauce:

1 c. dried cranberries
1 c. champagne or white wine vinegar
1/2 c. light brown sugar, packed
4 cinnamon sticks
1 bay leaf
1/4 c. chopped fresh tomatoes


Preheat oven to 225º. Season turkey generously with salt and pepper.

Place garlic cloves and rosemary in bottom of a large Dutch oven or small roasting pan (it should accommodate turkey as snugly as possible, but be deep enough so that you can entirely cover turkey with oil). Add turkey to pot, in two layers if necessary. Pour oils over turkey to completely cover (use more or less oil as necessary). Bake, covered, until very tender 6-8 hours. Let turkey cool to room temperature in oil. Turkey can be stored in oil for up to 2 weeks in refrigerator.

When ready to finish preparing turkey, preheat the oven to 450º. Carefully remove cooled meat from oil and pat dry with paper towel. Reserve 1/3 c. of the oil. (Remaining oil can be used for other purposes; see tip.)

Place flour, eggs, and panko separately in 3 wide, shallow bowls. Add pecans to panko and toss gently to combine. Add a large pinch of salt and pepper to flour and mix well.

Dust each turkey thigh lightly with flour; dip in eggs, letting excess drip back into bowl, then coat evenly with panko mixture. Arrange thighs on a baking sheet. Drizzle generously with reserved oil. Bake until coating is crisp and golden, about 12 min.

While turkey bakes, make cranberry sauce; Combine all ingredients except tomatoes in a saucepan. Cook until it reduces to a think syrup, about 7 minutes. Stir in fresh tomatoes and serve, spooned alongside turkey, with additional rosemary springs for garnish.


To reuse the cooking oil, chill it in the refrigerator until it solidifies, then using a spoon, lift it off the layer of broth underneath, which will likely have gelled. Use the broth for soups and sauces, and the oil for sautéing or frying meats or vegetables, or for another confit. It will keep in the fridge for up to six months.

The Cranberry agrodolce can be made a week ahead. Store it in the fridge and warm it up just before serving.

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