We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Smoky Red Wine–Braised Turkey Legs
Autumn 2024
Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favourite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.
Serves 6 to 8
4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks separated
2 tsp (10 mL) Diamond Crystal kosher salt
1/4 tsp (1 mL) freshly ground black pepper
3/4 tsp (4 mL) ground allspice
1 tbsp (15 mL) canola or grapeseed oil
12 small shallots, peeled, root end intact
1 bottle (750 mL) Ontario Pinot Noir
3 cups (750 mL) homemade chicken stock or 30% reduced‑salt chicken broth
2 sprigs rosemary
2 bay leaves
4 oz (115 g) double-smoked bacon, in one piece
1 tbsp (15 mL) butter
8 oz (225 g) small cremini mushrooms, trimmed
1/4 cup (60 mL) chopped parsley
1. Preheat oven to 325°F (163°C).
2. Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.
3. Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over, working in batches if necessary, about 12 minutes total per batch. Remove to a plate.
4. In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.
5. Return turkey and juices to pot, cover and place in oven. Cook 1 1/2 hours.
6. Meanwhile, melt butter in a skillet over medium-low heat. Cook mushrooms until browned, about 7 minutes.
7. Remove turkey and shallots to a platter and tent with foil. Discard rosemary, bay leaves and bacon. Set Dutch oven over medium-low heat, add mushrooms and simmer 15 minutes. Return turkey and shallots to sauce, sprinkle with parsley and serve.
Serves 6 to 8
