- Kosher Salt
- 4 bone-in (skin-on) turkey thighs
- 2 tablespoons Olive Oil
- 2 cups thinly sliced red onions
- 2 cups large-diced peeled carrots
- 1 pound russet potato
- 1 jalapeno (sliced into rings)
- 4 garlic cloves (sliced)
- 1 1/2 cups dry white wine
- 1 12 ounce can crushed San Marzano tomatoes
- 2 bay leaves (fresh or dried)
- 2 pounds kale (roughly chopped)
- 1/2 cup toasted fresh bread crumbs
- Grated zest of 2 lemons
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
1. If you have the time, liberally salt the turkey the night before and refrigerate overnight. Allow the turkey to come to room temperature for half an hour before cooking. Pat the turkey dry.
2. Preheat the oven to 375 degrees F.
3. In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot, put the turkey skin-side down into the pot. Cook for 3-4 minutes, until the turkey is well browned. Flip the pieces and cook for 3-4 minutes to brown other sides. Remove the turkey from the pot and set aside on a plate.
4. Add the onions and a good pinch of salt to the pot and cook for 1 minute. Add the carrots, jalapeno, and garlic and cook for 2 minutes. Pour in the wine and scrape up the tasty browned bits from the bottom of the pan using a wooden spoon. Cook for about 4 minutes, or until wine is reduced by half. Add the tomatoes, potatoes, and bay leaves and bring to a simmer.
5. Adjust for seasoning, adding salt if needed, and then add the kale. Cover the pot and cook for 5 minutes. Remove the lid and stir. Put the turkey thighs on top of the kale, put the lid back on, and put in the oven for 40 minutes, until the turkey is cooked through.
6. Meanwhile, in a small bowl, combine the bread crumbs, lemon zest, parsley, and extra virgin olive oil.
7. Remove the turkey from the oven and discard the bay leaves. Top the turkey with the bread crumb mixture. Serve family-style right from the pot.
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