Turkey au vin
- Lulu Grimes
Save recipe
Serves 6 - 8
Easy
Prep: 15 mins
Cook: 2 hrs and 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Cook your turkey legs and breast in a heady red wine sauce for a Christmassy take on coq au vin. Once it's in the oven, this effortless dish takes care of itself
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Beef, mushroom and red wine pies
A star rating of 0 out of 5.0 ratings
Braised red cabbage with apples
A star rating of 0 out of 5.0 ratings
Chorizo al vino
A star rating of 0 out of 5.0 ratings
Make our turkey au vin, then discover more Christmas turkey recipes and our coq au vin, duck and shallots au vin and guinea fowl au vin.
You can make this up to two days ahead and reheat it on the day you want. Cool and chill it in the original pan if you have space.
Turkey au vin recipe
Ingredients
Nutrition
-
2 whole turkey legs
(if you can only get drumsticks, buy 4)
-
1 turkey breast fillet
(about 500g – a boneless turkey roasting joint is a good option)
-
1 tbsp plain flour
-
2 tbsp vegetable oil
-
1 large carrot
-
2 parsnips
-
2 celery sticks
cut into batons
-
1 large thyme sprig
-
1 bay leaf
-
500ml red wine
-
500ml chicken stock
-
roast potatoes and roast sprouts
to serve
Nutrition: per serving
- kcal289
- fat9.3g
- saturates2.1g
- carbs8g
- sugars3.4g
- fibre2.8g
- protein30.4g
- salt0.7g
Ad
Method
-
step 1
Dust the skin on the turkey legs and turkey breast fillet with the flour and some seasoning. Heat the vegetable oil in a shallow casserole and fry the skin side of the turkey pieces until they are brown. Briefly fry the underside of the turkey breast until golden brown. Add the carrot, parsnips, celery sticks, thyme and bay leaf, and stir everything for a minute. Add the red wine and bring it to the boil, simmer for a minute, then add the chicken stock (make sure the liquid is below the level of the top skin) and bring everything back to the boil.
-
step 2
Put a lid on the casserole and move it to an oven heated to 160C/140C fan/gas 3. Cook for 1 hr 30 mins with the lid on, then remove the lid and cook for another 30 mins to reduce the liquid and crisp the skin – the flesh on the legs should be almost falling off the bones. Serve slices of the breast with some leg meat, the sauce and veg. Roast potatoes and roast sprouts would work well as an accompaniment.
Our best Christmas turkey dinners
Authors
Lulu GrimesManaging editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue