Round Two: Massaman-Curry Turkey Osso Buco


SpoonFed: Via Food&Wine


  • One 5- to 6-pound turkey breast, back bone removed
  • 3/4 cup salted roasted peanuts, plus more for garnish
  • 1 bunch cilantro, a few leaves reserved for garnish
  • 1 stalk of fresh lemongrass, bruised
  • 1/3 cup thinly sliced fresh ginger
  • Five 1-inch-wide strips of lime zest
  • 3 shallots, halved
  • 5 garlic cloves
  • 12 cups water
  • 1/4 cup canola oil, plus more for brushing
  • 6 pounds small turkey drumsticks—bottom 2 inches discarded, drumsticks halved crosswise through the bone
  • Salt and freshly ground pepper
  • 3 tablespoons Thai red curry paste
  • Two 14 1/2-ounce cans unsweetened coconut milk
  • 1/4 cup Asian fish sauce
  • 1/4 cup light brown sugar
  • 1/2 star anise pod
  • One 2-inch cinnamon stick


  1. In a large pot, combine the turkey breast with the 3/4 cup of peanuts, the cilantro, lemongrass, ginger, lime zest, shallots, garlic and water and bring to a boil. Simmer over low heat until an instant-read thermometer inserted in the thickest part of the turkey breast registers 160°, about 1 hour. Carefully transfer the turkey breast to a roasting pan.
  2. Strain the broth into a heatproof bowl, pressing hard on the solids. Skim off the fat. Return the broth to the pot and boil until reduced to 8 cups, about 30 minutes.
  3. In a very large, deep skillet, heat the 1/4 cup of oil until shimmering. Season the turkey osso buco with salt and pepper and add to the skillet. Cook over high heat, turning once or twice, until browned all over, 15 minutes. Transfer the turkey osso buco to a platter. [...] read more