GOOD TO KNOW Even the dark meat of turkey and chicken, such as thighs and legs, can be part of a low-calorie meal; cooking the meat with skin and bones intact yields great flavor, and the skin can be discarded before serving to reduce fat and calories. Serve with steamed green beans tossed with a little melted butter.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 350°F. In a medium Dutch oven or other ovenproof heavy pot, heat oil over medium-high. Pat turkey dry with paper towels and season with salt and pepper. Add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate.
Step 2
Add shallots to pot and cook, stirring occasionally, until softened, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.
Step 3
Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then transfer to oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.
Step 4
Remove pot from oven and transfer turkey to a cutting board. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones); remove skin, if desired. Serve turkey with apples and pan sauce.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 399
Step 7
Fat: 10.6g (2.8g Saturated Fat)
Step 8
Protein: 37.3g
Step 9
Carbohydrates: 38.6g
Step 10
Fiber: 3.5g
