25-Minute Skillet-Braised Turkey Wedges & Lemon-Garlic Beans

Instructions

1. 1

   In a medium bowl, use your hands to gently mix together 1 lb ground turkey, 1/4 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 1 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Do not overmix or the meat gets tough. Press the mixture evenly into a large cold skillet, creating one giant flat patty. Use a spatula to cut a cross into the meat, dividing it into four equal wedges.

   4 min

   Tip: Mixing gently is the secret to tender turkey. Treat it like a delicate pastry!

2. 2

   Drizzle 1 tbsp olive oil around the edges of the pan. Turn the stove to medium-high heat. Let the wedges sear completely undisturbed until they develop a deep, golden-brown crust on the bottom.

   5 min

   Tip: Do not touch them while they sear! The crust helps them hold together when we add the braising liquid.

3. 3

   While the turkey sears, take a moment to gather your broth, drain your beans, and wash your spinach. Having these ready makes the transition to braising completely seamless.

   2 min

   Tip: This is your designated 'clean as you go' window.

4. 4

   Use a wide spatula to carefully flip each of the four turkey wedges. Because we scored them earlier in the cold pan, they should separate easily. Let the second side sear briefly just to lock in the shape.

   1 min

   Tip: If a wedge breaks slightly, don't panic. It will still taste incredible in the broth.

5. 5

   Pour 1.5 cups chicken broth and 1 15oz can cannellini beans directly into the skillet around the meat. Scrape up any delicious browned bits from the bottom. Bring to a rapid bubble, then immediately reduce the heat to medium-low, cover with a lid, and let it braise until cooked through.

   8 min

   Tip: The braising technique is the cheat code here. It essentially steams the turkey from the inside while simmering it in flavor.

6. 6

   Uncover the skillet and remove from the heat. Toss in 3 cups baby spinach, 2 tbsp unsalted butter, and the juice from 1 medium lemon. Gently swirl the pan until the butter melts into the broth, making it rich and glossy, and the spinach wilts. Sprinkle with the remaining 2 tbsp grated Parmesan cheese before serving.

   3 min

   Tip: Adding the butter off the heat emulsifies the broth, creating a silky sauce instead of a watery soup.