skin-on bone-in turkey thighs, about one per adult depending on appetite
1 tsp. Ghee per thigh (for pan searing)

FOR THE MARINADE:

1/4 cup each Ponzu sauce, apple juice, chicken stock and water per thigh, blended well with 1 tbsp. each of apple cider vinegar and maple syrup per thigh, and one 1/4 tsp. each of cardamom and parsley per thigh

FOR THE BRAISING LIQUID:

1/2 cup each chicken stock, apple juice and water per thigh, and just enough apple cider vinegar (ACV) to de-glaze the pan (usually no more than a tablespoon)

SUGGESTED SUBSTITUTIONS:

soy sauce or Worcestershire sauce for the Ponzu sauce
chicken broth, turkey bone broth, or vegetable stock or broth for the chicken stock
white wine vinegar for the ACV
orange juice for the apple juice
honey for the maple syrup
butter/olive oil blend for the Ghee
any preferred poultry seasonings for the cardamom and parsley

Pat the turkey thighs dry with a paper towel and place them in a covered dish or bowl. Blend the marinade ingredients well and pour them over the turkey thighs, then place in the fridge overnight.

When ready to cook, preheat the ghee for about 2 minutes in a deep dish frying pan large enough to accommodate the thighs with enough room around them for the braising liquid. When the ghee is hot, place the thighs in the pan skin side down and sear on medium heat for 7 minutes. Flip the thighs when the skin has a nice golden color, and sear the non-skin side, 6 to 7 minutes. While they are searing, mix your braising liquid.

Once the thighs are seared, quickly de-glaze the pan with the ACV and pour the braising liquid in with the thighs. Raise heat to a fast simmer, then lower the heat to low simmer and cover the pan to braise skin side up for 45 minutes. At the 45 minute mark, check the braising liquid level, as you will probably need to add more water (or more stock if you like a stronger flavored gravy). Raise the liquid level so that the thigh meat still has a good amount of contact with steaming liquid. There is no need to cover the skin at all. Then put the lid back on the pan and continue braising on medium low heat for another 45 minutes. The next time you check the pan, the turkey should be falling off the bone. If it doesn't start falling apart when poked with a spatula, re-cover the pan and continue braising, checking every 10 minutes until the thighs are tender.

Once the thighs are done, remove from the pan and put into a serving dish, then raise the heat on the pan and reduce the liquid to a glossy brown gravy. Add a pat of butter if you desire a richer flavor.

The thighs can be shredded and mixed back in with the pan gravy, or they can be served whole and drizzled with the gravy according to your preferred presentation. They can be served alongside any sides you enjoy with a turkey main dish.

Submitted by: Elph