Now Make This: Dark Meat Turkey Cacciatore

1. 1

   Using sharp poultry shears, trim off any excess skin from the turkey.

2. 2

   Some skin is good, but remove any extra.

3. 3

   Season each piece of turkey with salt and pepper, then dredge with flour in a large shallow bowl and set aside.

4. 4

   Heat the 2 tablespoons of olive oil in a large, heavy skillet over medium heat, then brown the turkey pieces in batches until crisp and golden-brown on the outside.

5. 5

   Set aside.

6. 6

   Heat the rest of the olive oil in a large saucepan over medium-high heat, then saute the onions, garlic and peppers for 10-12 minutes, stirring frequently, until completely softened.

7. 7

   Season with salt and pepper.

8. 8

   Add the tomatoes with their juices, the white wine, the oregano and the capers, bring to a boil, then reduce to a simmer and cook until the volume is reduced by half.

9. 9

   Preheat the oven to 325F.

10. 10

    Add the turkey pieces to the sauce, making sure everything is coated, then cover pot with a lid, transfer to the oven and cook for two hours or until turkey meat is falling off the bone.

11. 11

    Serve garnished with basil on a platter alongside pasta, potatoes or rice.

* Per serving · 4 servings · Values may vary.