Turkey Osso Buco with Parsley and Rosemary Gremolata

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I made this, and it was so richly flavored! I used a bone-in half turkey breast with wing attached, which I tied to secure the wing and even out the shape. I put it in a dutch oven pan with a heavy cover. Otherwise followed the recipe exactly, using Chardonnay wine for the sauce. It was done in 45 minutes and then resting a bit. The sauce was spectacular and really made the dish extra special.

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I had difficulty finding turkey thighs, so I used drumsticks. I followed another suggestion and skipped white meat.
After two hours, the meat could easily be removed form the bones (though the little bones in the drumsticks made it a bit more difficult than a thigh, I suppose..
The gremolata was a perfect hit of salty and garlic. Without it, I think it would be on the bland side.
I'll make it again, and perhaps try to thicken the sauce more.

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This recipe was wonderful. Not sure if I got the right turkey pieces (used two thighs bone-in with skin, and boneless skinless half breast. Didn't have a roasting pan to fit everything so I braised the thighs first to get added flavor, then squeezed everything in for the oven portion but it turned out great. Wonderful flavor from braising the turkey. I added a couple garlic cloves to the celery, carrot, onion mixture but other than that followed it to a T. Was wonderful with the butternut squash risotto. I'll definitely be making this again.

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This recipe was a hit at my house. I'm a newly wed, so I'm always looking for new things to cook so dinner doesn't get boring. My husband and I saw this on an episode and I made it right away. It is our new favorite, the smell while it's cooking is so good. The only think I didn't like is the gremolata, too grassy for my taste but my husband loved it. This is going in our recipe book forever! Thanks Giada!

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I made this tonight and it was amazing. Only thing I would do different is use only dark meat. The white meat came out a bit dry. Don't skimp on the Gremolata it really kicks it over the edge.

Thanks Giada for another amazing recipe!

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Because of the review that complained about a thin sauce (? we added a little extra of the flour from dredging into the broth. Turned out extra rich and thick. Had some left over cooked egg noodle and this was a great way to serve. Very tender meat and rich, flavorful sauce. Loved it!

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I followed the recipe. Turkey osso buco is a favorite dish of mine, and I've tried several recipes over the years. Notwithstanding the many favorable reviews for this recipe, I thought it was edible but not very good. The flavors are bland and the sauce is thin. The cooking time is too short for really fork-tender turkey. I've used Batali and Bastianich recipes that are much better.

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This turkey osso buco was a huge hit at my dinner party. Try it, you won't regret it!

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This recipe is amazingly delicious. The turkey literally falls off the bone. It's homey, comforting, and very flavorful. I like to serve it on a large scoop of garlic cauliflower puree, which is a great substitute for mashed potatoes. It's great for making dinner for a special occasion or thanksgiving alternative. Your guests will be beyond impressed.

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I consider myself a food snob and would absolutely make this dish anytime to impress guests. If you're not braising this dish in a good quality, heavy pot such as le creuset, make sure you check sooner for doneness. 1st time I made this it was easy and turned out perfect - the 2nd time I needed a bigger roasting pan and used one of those typical old fashioned roasters-the meat cooked faster and it was too dry-I was more careful and checked for doness sooner when I REMADE it in that pan. This dish goes GREAT with rissoto milanese. When the turkey is done I skinned the pieces and sliced them before serving. I have also made this with the breast cut in 1/2 instead of thirds to ensure moistness. FABULOUS - 10 stars!!