1 hour ago, blue_dolphin said:Maybe describe those failed time/temp adjustments in more detail so people don’t suggest something you’ve already done.
The original cooking instructions are:
Preheat oven to 350 degrees. In a medium Dutch oven or heavy oven-ready pot, heat oil over medium-high heat. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.
Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.
I've adjusted the oven temp up and down by 25-deg in each direction, cut 30 minutes from the covered braise and both reduced and increased the uncovered braise by 15 minutes.
FWIW, of the five other braised turkey thigh and leg recipes I have in my collection, three call for a 90+ minute braise and two call for 2 hours.
