Braised turkey

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some meat is sitting on a plate with a fork and knife next to the chicken

Tender, succulent meat and a delicious, silky sauce that practically makes itself. And you can do most of the work ahead of time. We were inspired by Sean Sherman's recipe for cider-braised turkey in The Sioux Chef's Indigenous Kitchen (2017) to braise rather than roast our turkey. But we used a different method and flavor profile. We sought to transform tough turkey legs so that the meat practically fell off the bone. We started by salting the turkey legs overnight to season the meat all…

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