Turkey Osso Buco with Parsley and Rosemary Gremolata

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Just me and my husband nowadays, so had to half this recipe. We both loved it. Can't wait to make it in a large serving, next time the kids visit.

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I made this for Valentine's Day and my husband & I absolutely loved it! I doubled up on the carrots & celery, but other than that, I followed the recipe.

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I used drumsticks instead of breast and thighs...mainly because I couldn't find thighs and don't like the white meat. WE LOVED IT! Even my one year old ate it all up! Will make this again and again. It turned out incredibly moist and the gravy was finger-lickin' good. Thx Giada for another fantastic recipe.

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Made this dish twice, both times it was a big hit. We had friends over for dinner they raved about how delicious this was, served this with mashed potato's and a layered vegetable dish that is a recipe passed done by family. This dish is also just as good the next day.

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I'm Italian, and love traditional Osso Bucco. My husband doesn't like veal, but likes Turkey, so I was excited about trying this one. Very disappointed. I was making it for just the two of us so omitted the turkey thighs and stuck with the turkey breast. I sauteed some chopped pancetta and cooked the turkey with the drippings along with some butter plus oil for some added flavor given I omitted the turkey thighs. BE SURE to check the chopped turkey breast for any bone fragments before you cook it; I just left the few larger bones in place but I don't think these bones impart much flavor. I had homemade turkey stock frozen from the holidays so used that. also left out the cloves. I cooked it a little under 2 hours since I only used the turkey breast and it was REALLY DRY despite it being simmered in some lovely liquid. I may try again with just turkey thighs in the future, or make traditional veal osso bucco in the hopes hubby will learn to like it : Thanks anyway, Giada!

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I bought turkey thighs after Thanksgiving and threw them in the freezer. I searched for a recipe for them and made this tonight, without the breasts, using two large thighs (2 1/2 lbs for my husband and I. It was delicious with just thighs. I also cooked them in a Dutch oven and it was very moist and flavorful. I threw some bow tie pasta into the shallow bowls I served them in and it was fantastic. Would definitely make again, especially when the turkey is on sale and precut.

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Has anyone made this in advance and reheated it? I'm going to serve it for Thanksgiving dinner, and it would be marvelous if I could cook it on Wednesday.

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This was one of the best turkey dishes I have ever eaten. The presentation was beautiful and the turkey was moist and delicious. After the first hour the turkey looked a little pale and I was little worried, but after the second hour of cooking it became brown and beautiful. It made the most delicious sauce- I didn't add a thing to it. I served it in a large platter with the vegetables and gremolata on top. My sides were mashed potatoes and Rachel Ray's Sauteed Mini Vegetable Medley. All my guests were amazed and happy! Will definitely make it again.

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Excellent recipe- easy to prepare, very tasty. I used only turkey thighs and brined them for several hours since I had the time. I think that made them even more moist. I will make this again and again.

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I have made this a few times and I improve on it each time. I do not use the gremolata at all, not my cup of tea. I use 2 carrots and 2 celery stalks (makes the dish go farther, bump up the wine by 1/2 cup, instead of chick broth I use turkey stock, and then finally serve over creamy polenta..... DEEEELISH!!!! It's a big hit, a great depth of flavor.