Turkey au vin
This recipe uses turkey legs and a breast – once it’s in the oven it will take care of itself, and you can make it a day or two ahead, if you like.
SERVES 6-8 | PREP 15 MINS | COOK 2 HRS 30 MINS | EASY
Dust the skin on 2 (if you can only get drumsticks, buy 4) plus a (about 500g – a boneless turkey roasting joint is a good option) with and some seasoning. Heat 2 tbsp of 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 1 large , 2 and 2 cut into batons, a large sprig of and a , and stir everything around for a minute. Add 500ml of and bring it to a boil, simmer for a minute and then add 500ml of (make sure the liquid is below the level of the top skin) and bring everything back to the boil. 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 breast with some leg meat, the sauce and veg. and would work well as an accompaniment.
