Dark turkey thigh meat, braised until very tender in red wine, chicken broth, and delicate aromatics. We remove the bones for you, so all you have to do is heat and serve.
Why You'll Love It
Braising, a combination of boiling and steaming, draws out the aromatic flavors of carrots, savory celery, onions, and bay leaf while tenderizing Mary’s turkey thighs. Tomato paste and chicken stock build up umami notes, and the long cook time transforms the turkey thighs into moist, savory, salty bites that nearly fall apart at the touch of a fork.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Reheating Instructions
Oven: Remove the plastic lid and cover with foil or transfer the turkey to your own oven-safe ceramic casserole dish. Heat in a 350F oven for 20-30 minutes, or until heated through.
Microwave: Remove the plastic lid, cover with a microwave-safe lid and heat on high for 4-6 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating. Stop once heated through as to not overcook.