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Red wine braised turkey
Red wine braised turkey

Red wine braised turkey

Preparation 20 min
Cooking time 2 h 45 min
Servings 6


  • 3 turkey legs, thighs and drumsticks separated
  • 200 g (7 oz) bacon, diced
  • 1 large onion, cut into petals
  • 150 g (5 oz) white mushrooms, halved
  • 45 ml (3 tbsp) flour
  • 500 ml (2 cups) red wine
  • 1 litre (4 cups) chicken broth
  • 3 bay leaves
  • 6 sprigs thyme
  • Salt and freshly ground pepper 


  1. Season the turkey pieces with salt and pepper. In a bit of olive oil in a skillet over high heat, brown the meat in two batches, about 15 minutes per batch. Transfer to a large casserole.
  2. In the same skillet, cook the bacon, about 5 minutes. Degrease and add the onion and mushrooms. Continue cooking for 5 minutes. Sprinkle with flour, stir and cook another 2 minutes. Deglaze with the red wine and reduce by half, about 5 minutes. Transfer to the casserole.
  3. Add enough broth to reach half the height of the turkey pieces so the skin stays crispy. Add the bay leaves and thyme, cover and let simmer for 2 hours, stirring every 30 minutes. After 90 minutes of cooking, taste the sauce and adjust seasoning, if needed.
  4. Serve with a green salad and steamed rice, or fettuccini, with butter.
Availability in stores