Braised Turkey in White Wine Sauce
This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make.
Servings 4
Calories 443kcal
Equipment
- Heavy-bottomed pot that can go from stovetop to oven Dutch oven or similar is a good option
Ingredients
- 900 grams turkey leg about 2 lbs
- 500 ml white wine about 2 cups
- 250 ml water about 1 cup
- 1 cup yellow onions finely diced
- 4 ribs celery finely diced
- 3 carrots finely diced
- 2 tablespoons tomato paste
- 4 cloves garlic finely diced, minced, mashed or sliced
- 3 sprigs fresh thyme or substitute 1 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 bouillon cube low-sodium
- 1 teaspoon flour
- 3 tablespoons oil vegetable or olive oil
Instructions
- Preheat oven to 165 C / 330 F.
- Finely dice the vegetables and aromatics.
- Dissolve the buillon cube in the water.
- Pat the turkey leg dry with a paper towel or kitchen cloth. Rub it all over with one teaspoon of the salt.
- Heat the oil on medium-high and sear the turkey leg until lightly golden brown (4-5 minutes per side).
- Remove the turkey leg to a plate and set aside for now.
- Add the mirepoix (onion, celery and carrot) and garlic to the pan. Sauté until lightly browned (4-5 minutes).
- Sprinkle the flour evenly on the mirepoix and mix to coat everything well.
- Pour in the white wine, water (with dissolved buillon), herbs and seasoning. Mix to combine well.
- Put the turkey back in the pan then cover and roast in oven for 1.5 hours. The turkey should be golden and fork tender.
- Taste and adjust salt to your liking.
Nutrition
Calories: 443kcal | Carbohydrates: 13g | Protein: 39g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 133mg | Sodium: 1683mg | Potassium: 977mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7993IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 5mg