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Turkey thighs with shallots and roasted grapes
Turkey thighs with shallots and roasted grapes

Recipe presented by Émilie Gaillet

Turkey thighs with shallots and roasted grapes

Preparation 30 min
Cooking time 1 h
Servings 4


Turkey thighs :

  • 30 ml (2 tbsp.) butter
  • 15 ml (1 tbsp.) olive oil
  • 1 clove of garlic, minced
  • 6 large French shallots, halved lengthwise
  • 800 g (1 3/4 lb) turkey thighs, skin on
  • 125 ml (1/2 cup) flour
  • 15 ml (1 tbsp.) sea salt
  • 15 ml (1 tbsp.) smoked paprika
  • 15 ml (1 tbsp.) onion powder
  • Ground pepper


Sauce :

  • 180 ml (3/4 cup) white wine 
  • 125 ml (1/2 cup) chicken stock 
  • 4 sprigs fresh thyme 
  • 5000 ml (2 cups) seedless red grapes (about one medium-sized bunch) 
  • Chopped parsley for garnish 


  1. In a large ovenproof skillet, heat the butter and olive oil over medium heat.
  2. Add the shallots and garlic, then sauté for 5 minutes, Stirring often.
  3. Transfer to a bowl.
  4. Set aside. 
  5. Preheat oven to 425°F (220°C). 
  6. In a large bowl, combine the flour, salt and spices.
  7. Coat each turkey thigh well.
  8. Shaking off any excess.
  9. In the large ovenproof skillet, heat a drizzle of oil.
  10. Sear each thigh until golden brown on both sides (this is to get colour on the turkey, not cook it).
  11. Set the meat aside on a plate.
  12. Lower the heat.
  13. Deglaze with the white wine, scraping the bottom of the pan to release the cooking juices.
  14. Add the chicken stock and thyme.
  15. Simmer for a few minutes.
  16. Add the reserved shallot mixture and the turkey thighs to the skillet.
  17. Baste the turkey with sauce.
  18. Transfer the skillet to the preheated oven for an hour or until the meat reaches an internal temperature of 180°F (82°C).
  19. At the 30-minute mark, add the grapes to the skillet.
  20. Turn the broiler on for the last 5 minutes to crisp up the skin.
  21. Garnish with finely chopped fresh parsley.
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