Don’t feel like cooking a whole bird this Thanksgiving? Sometimes you may want to buck tradition and try something new. The upside is the potential to create your own holiday tradition to share with friends and family. And if you are a traditionalist, this recipe can easily be translated to a whole roasted bird if you skip the browning of the turkey on the stove top.
I taught this special recipe in my Thanksgiving cooking class and everyone raved about it. It takes all the guesswork out of cooking a flavorful turkey in less than half the time. My Healthy On You® Moroccan “Round the Clock spice blend added the unique flavors of North African cuisine, and the dried apricots and golden raisins made this recipe unique.
The best tasting recipes don’t have to be complicated, and this wonderful recipe proves it. If you have the time, I would recommend allowing the turkey marinade overnight with the spices.
Makes 4 servings
tbsp olive oil, divided tbsp Healthy On You® Moroccan Round the Clock spice blend (divided) cup white wine cup turkey stock medium onion, sliced into quarters cloves garlic, crushed bay leaf medium carrots chopped into 1” pieces cup golden raisins cup dried apricots, roughly chopped Cilantro for garnish
tbsp olive oil, divided
tbsp Healthy On You® Moroccan Round the Clock spice blend (divided)
cup white wine
cup turkey stock
medium onion, sliced into quarters
cloves garlic, crushed
medium carrots chopped into 1” pieces
cup golden raisins
cup dried apricots, roughly chopped
Cilantro for garnish
- Preheat the oven to 350°F.
- Rub the turkey quarters with 1 tbsp olive oil.
Sprinkle with 1 tbsp of the Moroccan ‘Round the Clock spice blend. Rub some of the spice under the skin for better flavor penetration. Refrigerate for 30 minutes or as much as overnight.
Heat a large Dutch oven over high heat and add olive oil. Add turkey quarters, skin side down, working in batches, if necessary. Cook, turning until turkey legs are browned on all sides, about 5 minutes per side. Transfer leg quarters to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
Deglaze the pan with the turkey stock, scraping up all the brown bits that have stuck to the bottom of the pan. Add the wine and cook for 3 minutes.
Add the onion, garlic, carrots, raisins, apricots, bay leaf and Moroccan ‘Round the Clock spice blend to the pan and cook for about 5 minutes.
Turn off the heat and nestle the turkey quarters into the pan between the vegetables and fruits.
Cover the pan and cook for 1 hour, remove from pan and baste with the pan juices. If the pan looks dry, add more stock or water.
Remove the cover and cook for an additional 40 minutes.
Transfer to a serving platter, skim the fat from the pan juices, season with salt and pepper and garnish with cilantro. Spoon the liquid, vegetables, and fruit over the turkey.