Food & Drink

Smoky Red Wine–Braised Turkey Legs

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.

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 11/2 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

WHAT TO SERVE

Flat Rock Pinot Noir VQA VINTAGES ESSENTIALS 1545, $24.95

Pouring the same wine you used for braising is game, set and match. A fruity, herbal Ontario Pinot Noir ticks all the boxes.