- 2 pastured turkey thighs (season with sea salt, black pepper, cumin and cayenne)
- 3-4 tbsp. Peanut oil (or other high smoke point oil; coconut, lard, schmaltz)
- 3 cups water (turkey stock or chicken stock)
- 3 cups white wine
- 1 bay leaf
- 1 tsp. dried rosemary
- 2 tsp. dried sage
- 1 tsp. dried thyme
- 1 onion, peeled and chopped
- 2-3 carrots, chopped
- 1 rutabaga, cut into 1 inch pieces
- 4 garlic cloves, peeled and minced
- 1 tsp. real salt
- Black pepper to taste
Put fat/oil into a deep frying pan on medium heat. When oil begins shimmering (getting wavy), put two turkey thighs into the pan and lightly brown on each side (4-5 minutes). Discard excess oil. Add water, wine, and bay leaf into the pan with the seared turkey thighs and bring to a boil. Cover and lower heat to simmer for 1 hour and 15 minutes. Turn turkey thighs at least one time during that cooking time. Add herbs, onions, carrots, rutabaga and garlic, plus sea salt and black pepper. Adjust salt and pepper to taste. Cover and continue cooking until almost all the liquid is gone (45 minutes). Save some liquid to use for gravy.
Lay Celery Root Mash onto a plate. Top with braised turkey and winter roots. Spoon a little gravy from the pan and garnish with fresh parsley.