Slow-Roast Turkey Thighs and Drumsticks with Wine and Vegetables
The "Slow-Roast Turkey Thighs and Drumsticks with Wine and Vegetables" is a culinary journey that marries the robust and savory flavors of turkey thighs and drumsticks with the nuanced and rich notes of wine. This recipe is not just a meal; it's a symphony of flavors and aromas that elevates your dining experience. Whether you're planning a special occasion or seeking to create an exceptional weeknight dinner, the tantalizing combination of tender turkey and wine-infused sauce promises a delightful culinary adventure. Explore the art of slow roasting, savoring the transformation of turkey thighs and drumsticks into succulent, wine-kissed delicacies. The result is a dish that captures the essence of comfort and luxury, perfect for sharing with loved ones or savoring in solitude.
- 70/2 (oz/kg) turkey thighs, turkey drumsticks, turkey breast, or even a whole turkey
- 25/750 (oz/g) red bell peppers
- 17.5/0.5 (oz/kg) leek or yellow onions
- 12/350 (fl oz/ml) dry white wine
- 3.5/100 (fl oz/ml) cold water
- 2 tbsp sunflower or olive oil
- 5-6 cloves of garlic or to taste, chopped or minced
- ½ tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 1 tsp dried thyme or rosemary
- 2 tbsp sweet paprika
- some fresh greenery for garnish (optional)
peel the garlic cloves, mince or chop them finely, put them in a bowl, and add 100 ml/3.5 fl oz of cold water.
add salt, thyme/rosemary, ground black pepper, and sweet paprika, then mix well until you get a smooth paste.
put the turkey thighs and drumsticks on the tray, then rub them all over with the previously prepared marinade.
cover the tray with foil and place in the refrigerator for at least 1 hour to absorb better aromas in the meat (optional.)
remove the stubs and seeds from the bell peppers, then cut them into strips of about a finger wideness.
cut the leeks or onions into rounds or wedges.
remove the turkey from the tray, then place the peppers and leeks/onions inside in an evenly layer.
season the vegetables with salt and ground black pepper to taste.
pour wine into the tray over vegetables (it can be replaced with water or vegetable/turkey broth.)
pour some vegetable oil over the vegetables, then mix the ingredients on the tray.
place the turkey pieces over vegetables in the tray, cover the tray with foil, and place it in the oven for about 1 hour at 150 C/300 F.
remove the foil from the tray, then put it back in the oven at 180 C/360 F until the turkey is browned and very tender.
remove the meat from the tray, place it on a platter, and cover the platter with foil to keep it warm.
put the tray back in the oven at the maximum temperature to reduce the wine sauce and vegetables to the desired consistency.
when serving, place a layer of vegetables on the platter, then lay over it slices cut from these delicious roasted turkey thighs in the oven with wine.
garnish with some fresh greenery such as parsley, chives, or cilantro (optional.)
Cooking Tips for the Best Results:
Choose the Right Wine: Select a wine that you enjoy drinking, as its flavors will infuse the dish. For turkey, white wines like Chardonnay or Sauvignon Blanc work well, and for a richer flavor, consider a dry red wine like Pinot Noir or Merlot.
Enhance the Flavor Profile: To enrich the flavor of your oven-roasted turkey thighs with wine, consider marinating the turkey thighs in wine along with your preferred seasonings for a few hours before cooking. This pre-marination infuses the meat with the wine’s nuances, creating a more flavorful and aromatic dish.
Use Fresh Herbs: Fresh herbs such as thyme, rosemary, and sage complement the wine’s flavors. Add them to the roasting pan or tie them into a bundle to infuse the dish with aromatic notes.
Baste and Deglaze: While roasting, baste the turkey thighs with the wine sauce from the pan. This not only keeps the meat moist but also enhances the flavor. After roasting, deglaze the pan with more wine to create a delectable sauce.
Rest Before Serving: Allow the roasted turkey thighs to rest for about 10 minutes before serving. This resting period allows the juices to redistribute within the meat, resulting in tender and succulent turkey.
Can I use any type of wine for this recipe, or are there specific recommendations?
While you can use various wines, it’s advisable to select a wine that complements the dish. For turkey, white wines like Chardonnay or Sauvignon Blanc offer a bright flavor, while red wines like Pinot Noir or Merlot provide a deeper profile. Ultimately, choose a wine that you enjoy, as its flavors will be imparted to the dish.
Should I use bone-in or boneless turkey thighs for this recipe?
You can use either bone-in or boneless turkey thighs, depending on your preference. Bone-in thighs often add extra flavor, while boneless thighs offer convenience in serving. The choice primarily depends on your culinary preferences.
How do I prevent the turkey thighs from becoming dry during roasting?
To prevent dryness, use a meat thermometer to monitor the internal temperature. Ensure it reaches 165°F (74°C) for fully cooked, safe-to-eat turkey. Also, basting the turkey with the wine sauce from the pan helps maintain moisture and flavor.
Can I use dried herbs instead of fresh ones in this recipe?
While fresh herbs offer a vibrant, aromatic quality, you can use dried herbs as a substitute. Keep in mind that dried herbs are more concentrated, so use them sparingly. Approximately 1/3 of the amount of fresh herbs is a good guideline.
Can I prepare this dish in advance and reheat it without compromising the flavors?
Yes, you can prepare this dish in advance. After roasting the turkey thighs, let them cool, and store them in the refrigerator. Reheat them in the oven at a low temperature (around 250°F or 120°C) with some additional wine to maintain moisture. Reheating in this manner should help preserve the dish’s flavors and tenderness.
➡️ Enjoy cooking roast turkey thigh recipes from scratch! For additional info, more information about turkey as food is available here.