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Turkey Au Vin on a plate with mashed Potatoes and wine

Turkey au Vin

  • Author: lechefswife
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4

Description

A creative French take on the traditional Thanksgiving Meal, this recipe for Turkey au Vin, based on the French Classic, Coq au Vin, makes for a meal to remember. This recipe elevates your cooking to Michelin-star level – whether you are cooking for 2 or for the entire family this Thanksgiving.


Ingredients

Turkey au Vin (serves four)
2.75 lbs turkey thighs – skin on, salted
1.5 lbs turkey legs, salted
16 oz mushrooms (any kind will do, but I like a wild mushroom mix)
8 oz white pearl onions, left whole
3 cups red wine
1 cup of water
1 stick of butter
4 tbsp olive oil
2 tbsp sugar

Aromatic Garnish Mix
8 oz Cipollini onions, sliced in two
1 full head of garlic (cloves separated with skin left on)
2 carrots, diced
2 sprigs each thyme and rosemary, finely chopped
2 bay leaves
1 star anise
Preheat oven to 350 degrees


Instructions

Prepare the Turkey

In a Dutch oven on medium high, heat 2 tbsp olive oil.

Sear turkey meat skin down until dark brown pieces stick to the bottom of the pan.

Remove turkey and set aside.

Deglaze the pan with the water and scrape the bottom with a spoon (this is where all the flavor comes from!)

Add the aromatic garnish mix and 2 cups of wine. Bring back to a simmer.

Set turkey pieces back in the Dutch oven on top of the aromatic garnish. Cover and let cook in oven for two hours. There should be a generous amount of liquid left in the pot, surrounding the turkey.

When there are about 15 minutes left on the timer for the turkey, begin the sauce.

Cook The Sauce

Heat 2 tbsp of olive oil in a sauce pan over medium heat. Add pearl onions and stick of butter with sugar. 

Once butter is melted, toss in mushrooms and sauté for five minutes. Onions should be slightly tender.

Take off the heat and let cool slightly before stirring in 1 cup of wine. Set aside.

Once the turkey is cooked (meat is tender and juice is clear when you pierce with a fork), remove and arrange in a serving dish.

Place the sauce pan with the mushroom sauce back on the stove at medium heat. Add 1 cup of the aromatic garnish liquid from the turkey pot and bring to a simmer together. Your kitchen will smell amazing!

Pour the sauce over the turkey and serve with mashed potatoes on the side.


Notes

The key to a good French sauce? Butter bien sûr! 

The au Vin sauce deserves a rich red wine to accompany – this recipe is robust enough for a Bordeaux!