A well-kept kitchen secret makes this Turkey au Vin a breeze for every home cook
Braising, no other technique asks so little yet gives so much back. If you’ve never heard of braising, you may know it by a more familiar name, pot roasting. Braising cooks large cuts of meat, long and slow, in enough liquid to partially cover the meat. All you have to do is have the patience to wait as the braise fills your house with a deliciously-tempting smell. Really, it’s that easy to produce restaurant-quality results at home, whether you’re talking fork-tender brisket or fall-off-the-bone turkey legs. Basically any number of cuts of meat can benefit from a seared exterior and then slowly cooking all day to build a thick, rich sauce. If you’re looking for a favour-packed meal (with minimal effort), braising is a secret you need to be in on.
Braising starts with three simple things:
- Dutch oven. Braising is a moist heat, slow cooking method that tenderizes the meat. The lid keeps the heat in and all the good juices in the pot.
- Meat. You need to start with a less-tender cut of meat that will benefit from the low and slow cooking. This Turkey au Vin uses turkey legs – not expensive, and really delicious!
- Time and patience. Cook at a low heat setting over a long period of time.
You have to love a one-pot meal. With a lot of help from some red wine, this Turkey au Vin transforms simple basics like carrots, mushrooms, bacon and turkey into a dish that is fit for a fancy restaurant.
Turkey legs – so simple and so delicious. After simply braising in red wine, the meat on these babies just falls right off the bone. I served my Turkey au Vin with creamy mashed potatoes, but you could also try egg noodles, quinoa or steamed rice. The result is rich, hearty comfort food that’s fancy enough for company. Enjoy!
- 1 cup pancetta, cubed in ¼”
- 2 fresh turkey legs, skin on
- salt and pepper
- 1 (227g) pkg Cremini mushrooms, sliced
- 1 sweet onion, chopped
- 1 cup carrot, peeled and large diced
- 2 clove garlic, minced
- 3 Tbsp flour
- ¼ cup brandy
- 2 cups red wine
- 1 cup poultry broth
- 10 sprigs of thyme, tied with kitchen twine into a bundle
- ½ cup fresh parsley, chopped
- Add pancetta to Dutch oven and cook, stirring frequently, over medium-high heat until just crisp. With a slotted spoon, transfer to a plate and set aside.
- Season turkey legs with salt and pepper. Add them to the hot oil add brown on all sides for 6-8 minutes. Transfer to plate with pancetta.
- Add mushrooms, onions and carrots to the hot oil and cook, stirring, 2 to 3 minutes. Add garlic and cook, stirring for 30 seconds. Add flour and stir to coat everything. Stir in brandy.
- Return the pancetta and turkey legs to the pot. Add red wine, broth and thyme bundle. Bring to a boil, reduce to low, cover, and cook until turkey is falling off the bone, about 2-3 hours.
- Remove lid and transfer the turkey to a cutting board. Shred or chop the meat discarding the skin and bones.
- Remove thyme bundle from pot. Increase heat to medium-high and simmer to thicken sauce a bit 2-3 minutes. Return turkey meat to pot to warm through. Serve over mashed potatoes sprinkled with chopped parsley.
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