Turkey Au Vin Recipe

I absolutely love this Turkey Au Vin recipe because it brilliantly fuses the rich, comforting flavors of a classic coq au vin with the leaner, more health-conscious turkey, making it perfect for impressing friends at a cozy dinner party. Plus, the aroma of the simmering red wine, bacon, and fresh thyme is downright intoxicating and creates the ultimate fall atmosphere in my kitchen.

Making comforting dishes like Turkey Au Vin brings me joy. This delightful mélange of turkey thighs, red wine, and chicken broth has the right degree of richness for a comfort dish, yet the turkey feels light and tender, thanks to the stovetop braising method.

This is a wonderful technique to use with turkey or chicken, as the meat will remain moist and flavorful, even if cooked for a longer time. It’s also perfect for weeknight cooking because the only thing you really need to time is when to put the whole pot in the oven.

Turkey Au Vin Recipe Ingredients

• Turkey Thighs: Rich in protein and flavorful; provides hearty base.
• Red Wine: Adds depth and acidity; enhances the savory profile.
• Bacon: Contributes smokiness and richness; enhances umami taste.
• Baby Carrots: Naturally sweet; adds subtle sweetness and fiber.
• Mushrooms: Earthy notes; rich in umami and complements meatiness.
• Fresh Thyme: Aromatic herb; infuses a fragrant, woody flavor.
• Pearl Onions: Mild onion flavor; sweeten when cooked, adding smoothness.

Turkey Au Vin Recipe Ingredient Quantities

• 4 pounds turkey thighs, bone-in, skin on
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 cups red wine
• 2 cups chicken broth
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound baby carrots
• 10-15 pearl onions, peeled
• 12 ounces mushrooms, quartered
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley for garnish

How to Make this Turkey Au Vin Recipe

1. Generously season the turkey thighs with salt and freshly ground black pepper on both sides.

2. In a spacious Dutch oven or a pot with a heavy bottom, warm the olive oil over a medium-high flame. Place the turkey thighs in the pot, skin side down, and brown them on both sides. When the browning is done, transfer the turkey to a plate.

3. Put the chopped bacon into the same pot and fry it until it is crisp. Lift the bacon from the pot with a slotted spoon and set it aside.

4. Add the chopped onion to the pot and sauté until softened. Stir in the minced garlic and cook for about 1 minute. Mix in the tomato paste and cook for another minute.

5. Dust the flour over the onion mixture and stir to amalgamate, cooking for 1 to 2 minutes. Slowly, and I do mean slowly, pour in the red wine, stirring nonstop to deglaze the pot.

6. Include the broth, thyme, and bay leaves. Bring the turkey and bacon back into the pot while maintaining the broth at a simmer. Ensure that the turkey is at least half submerged in liquid.

7. Heat the mixture until it simmers, then cover and reduce the heat to low. Cook the turkey low and slow (about 1 1/2 hours) until it is tender and cooked through.

8. In another skillet, melt 4 tablespoons of the unsalted butter over medium heat. Add the baby carrots, the pearl onions, and the mushrooms, and sauté until the vegetables are tender and lightly browned.

9. In a pot with the turkey, combine the vegetables, that have been sautéed, and continue cooking for 30 minutes. Let the flavors meld.

10. Take out the bay leaves, correct the seasoning if needed, and sprinkle some finely chopped fresh parsley over the dish right before serving. Then plop down at the table with your family and enjoy this aromatic and delightful Turkey Au Vin, with either crusty bread or mashed potatoes.

Turkey Au Vin Recipe Equipment Needed

1. Dutch oven or heavy-bottomed pot
2. Large skillet
3. Plate
4. Slotted spoon
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Knife
9. Cutting board
10. Tongs

FAQ

• Q: Can I use turkey breast instead of turkey thighs?A: Flavor and juiciness in cooking come from turkey thighs, but if you prefer, you can use turkey breast. Just know that it may cook faster and therefore require a bit of close attention to timing.
• Q: What’s the best type of red wine to use?A red wine of medium body, such as a Pinot Noir or a Merlot, pairs well with this dish. Pick a wine you enjoy drinking, as it will make the dish taste even better.
• Q: Can I make this dish in advance?Turkey Au Vin can be prepared a day in advance. It is even more flavorful (in a good way) when served after sitting overnight. Gentle reheating on the stove before serving does not diminish its deliciousness.
• Q: How can I make this recipe gluten-free?A: Replace the regular all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce gluten-free.
• Q: Can I use dried herbs instead of fresh thyme?A: Yes, if you don’t have fresh thyme, use 1 teaspoon of dried thyme. Adjusting for the fact that dried herbs are more potent.
• Q: What can I serve with Turkey Au Vin?A: Mashed potatoes, crusty bread, or roasted vegetables would make excellent accompaniments to this dish and help to make an excellent meal.

Turkey Au Vin Recipe Substitutions and Variations

– Olive oil: Substitute with canola oil or vegetable oil.
Turkey thighs: You may use chicken thighs or turkey breast that is boneless.
Replace with
pancetta
or omit for a non-pork version.
– Red wine: Use white wine for a different flavor profile, or replace with additional chicken broth if avoiding alcohol.
– Baby carrots: Replace with minced standard carrots or parsnips for a unique flavor.

Pro Tips

1. Marinating the Turkey: For enhanced flavor, consider marinating the turkey thighs in the red wine, garlic, and thyme mixture for several hours or overnight in the refrigerator before cooking. This will help infuse the meat with rich flavors.