Braised Turkey in White Wine Sauce

🧂 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

• 1 Preheat oven to 165 C / 330 F.
• 2 Finely dice the vegetables and aromatics.
• 3 Dissolve the buillon cube in the water.
• 4 Pat the turkey leg dry with a paper towel or kitchen cloth. Rub it all over with
  one teaspoon of the salt.
• 5 Heat the oil on medium-high and sear the turkey leg until lightly golden brown
  (4-5 minutes per side).
• 6 Remove the turkey leg to a plate and set aside for now.
• 7 Add the mirepoix (onion, celery and carrot) and garlic to the pan. Sauté until
  lightly browned (4-5 minutes).
• 8 Sprinkle the flour evenly on the mirepoix and mix to coat everything well.
• 9 Pour in the white wine, water (with dissolved buillon), herbs and seasoning. Mix
  to combine well.
• 10 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.
• 11 Taste and adjust salt to your liking.

Nutrition Info