Food & dining

Cooking tip from food editor Sheryl Julian


If you’re looking for something besides hunks of meat to cook low and slow, turkey thighs can take the heat. Add them to a pot with big chunks of carrots, onions, rutabagas, turnips, water to cover, and a few sprigs of fresh parsley. Simmer for 2 to 2 1/2 hours, or until the meat is very tender. Serve sprinkled with freshy chopped parsley.

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of