Turkey Thigh Osso Buco

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This turkey recipe from Virginia Tech University is filled with endless flavor and color. With fresh vegetables and Gremolata, this recipe is perfect for a chilly day.


1/2 cup olive oil
4 turkey thighs, natural or smoked
6 cloves garlic, sliced
1 cup sliced basil
1/4 cup chopped oregano
1 onion, finely diced
1 cup finely diced celery
2 bay leaves
4 cups dry white wine
8 medium plum tomatoes
6 cups chicken stock
1/4 cup sugar
1/4 cup sliced sage
1/4 cup sliced savory
Salt and pepper to taste

2 cups sliced parsley
3 tbsp. lemon juice, or juice of 1 lemon
2 tsp. lemon zest, or zest of 1 lemon
3 tbsp. orange juice, or juice of 1 orange
2 tsp. orange zest, or zest of 1 orange
1 sprig thyme, chopped
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper to taste


  1. Preheat oven to 350°F.
  2. In large ovenproof pan over medium heat, heat olive oil and sear turkey thighs until golden on all sides. Add garlic, basil, oregano and onion, and saute for 3 minutes.
  3. Toss in vegetables and continue to saute for another 5 minutes. Add bay leaves and deglaze with wine. Reduce liquid by 80%, then add tomatoes, chicken stock and sugar. Cover and bake in oven for 1 hour, or internal temperature reaches 165°F. Remove turkey and some of vegetables and set aside. Take remaining tomato and vegetable mixture and puree into smooth sauce.
  4. Combine everything and season with salt and pepper to taste. Let turkey and vegetables rest while you prepare Gremolata.
  5. To make Gremolata: Place all ingredients except oil, salt and pepper into food processor and chop. Slowly drizzle in oil and adjust seasoning to taste.
  6. To serve: Plate braised vegetables and tomato sauce, top with turkey and garnish with Gremolata.

Recipe by Virginia Tech University

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