Do you like sweet and sour? If so, you must absolutely try my recipe for turkey thigh with prunes. Slow-cooked at low oven temperature.

Once cooked, the meat will melt in your mouth, being so tender and juicy.

Few ingredients but especially easy to make. What do you think, does this turkey thigh with prunes make your mouth water?

Low-fat and low-salt preparation

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Bricciola ⬅️

Difficulty: Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian

Ingredients

turkey thigh (650g precisely turkey thigh with bone)
white wine (150ml)
1 teaspoon cornstarch (one heaping teaspoon)
2 leaves bay leaf
A few leaves myrtle (to taste)
3 stalks rosemary (to taste)
2 cloves fresh garlic (or garlic powder)
to taste thyme
to taste pepper
water (350ml)
12 dried prunes
to taste fine salt

Tools

To make the turkey with prunes, no special tools are needed, just a pan to cook our dish.

Steps

Let’s see the simple steps that will bring our delicious and light turkey with prunes to the table.

First, take the meat and place it in the pan. Cover it with all the flavors I indicated among the ingredients.
So, thoroughly sprinkle the meat with thyme, rosemary, garlic, bay leaf, myrtle, pepper, and if you happen to have those seasonings for white meats, you can add a bit of those too.
Place in a preheated oven at 350°F, fan-assisted, for about 20 minutes. After 10 minutes, turn the meat. It needs to seal, forming a sort of colored crust on both sides.
ATTENTION: no oil. In this preparation, I absolutely do not add oil; the meat and its seasoning will make this dish delicious.
Also, the salt I add is in minimal quantity. Adjust by tasting the sauce. Especially if you use spices from jars or packets that already contain some.
After this operation, deglaze the meat with white wine and continue cooking for 10 minutes.
Now measure the water (it should not be hot) and add a heaping teaspoon of cornstarch. Mix well and pour over the meat.
After these steps, lower the oven to 300°F and cook like this for another 50 minutes. Meanwhile, occasionally baste the meat with the surrounding broth.
This way, it will always remain moist even on the surface. If you see it coloring too much, cover the pan with aluminum foil.
After 50 minutes, take the prunes, cut some in half, and leave the rest whole, adding them to the cooking broth.
At this point, return our turkey with prunes to the oven and cook for another 10 minutes. After these minutes…
prick the meat, which has now been cooking for over an hour and a half, and if tender, you can turn it off.
I always reach a cooking time of about two hours. I gauge it by feeling if the meat is tender by pricking it with a fork.
Plate leaving the whole turkey thigh or cutting it into slices and in any case, drizzling it with its broth with prunes.
Enjoy in all its sweet and sour deliciousness.