Spring Turkey Ragout with Lemon and Tarragon

Boneless turkey thighs, which are moist and succulent, can stand in for beef and other meats in stews and braised dishes. The dark meat is higher in fat than the breast meat (hence its juiciness), but by combining the dark meat with plenty of vegetables, you can make a healthier stew with plenty of turkey flavor. Serve it with barley, noodles, rice, or another carbohydrate side dish.