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Turkey au Vin

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  • 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.