When it comes to Thanksgiving, I have never loved roast turkey. With such a big bird the inside meat is never super flavorful, and the breast is always SO dry. So for the past 4 Thanksgivings I have made this white wine and leeks braised turkey thighs instead. They are WAY more flavorful than a roast turkey, has a delicious sauce so no gravy needed, and fall off the bone and shreddy, which is my favorite kind of meat! If you are looking for a turkey that is actually delicious, try out this recipe.

Ingredients and Substitutions:

  • Turkey thighs – this is the key ingredient to this recipe. You cannot use breasts for this recipe because they will dry out and be overcooked. You can use turkey legs in addition to thighs.
  • Leeks and onions – these are the main vegetable components and flavoring components to this dish. Leeks are similar to onions, but a little sweeter, so the combination of the two is amazing. If you cannot find leeks, just use more onions and you can also add carrots and celery.
  • White wine – I use a crisp sauvignon blanc for this recipe, but you can use any dry white wine that you like! If you cannot cook with wine, then supplement with more chicken stock in finish with a squeeze of fresh lemon juice for acid.
  • Cornstarch / Arrowroot – this is used to thicken the sauce at the end. You can also just reduce the sauce stovetop until the desired thickness is reached!
@kellyscleankitchen

How to make white wine + leeks braised turkey thighs #cooking #thanksgiving #turkey

♬ Ain’t No Mountain High Enough – Marvin Gaye & Tammi Terrell
  • SERVINGS:  4-6
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 2 Hrs 30 Mins
  • TOTAL TIME: 3 Hrs

This recipe is the perfect with pommes puree, sweet potato puree, or rice pilaf!

Ingredients:

  • 4 skin on turkey thighs
  • salt and pepper
  • avocado oil
  • 1 onion, diced
  • 2 large leeks, white and pale green only, thinly sliced
  • 3 celery ribs, diced
  • 8 garlic cloves, minced
  • 2 cups dry white wine, I use sauvignon blanc
  • 3-5 cups chicken stock
  • sachet (wrap cheesecloth around the below herbs and tie off with butcher’s twine to make an herb pocket)
    • 10 parsley stems
    • 4 sprigs thyme
    • 3 sprigs rosemary
    • 2 sprigs sage
  • 3 tbsp cornstarch or arrowroot powder
  • minced parsley as garnish

Preparation:

STEP 1.

Salt and pepper the turkey thighs the day before, and leave it in the fridge uncovered overnight.

STEP 2.

Preheat the oven to 325*F.

STEP 3.

In a large dutch oven pot over medium heat, add avocado oil. Once warmed through, sear the turkey thighs, skin side down, until they are golden brown. Remove from the pan. Add the onions, leeks, and celery and saute until translucent, salting as you go, around 5-8 minutes. Add the minced garlic and saute another 2 minutes. Deglaze with the white wine and bring up to a simmer and reduce by half.

STEP 4.

Add the chicken stock and season with salt and pepper as needed. Add the turkey thighs and sachet to the pot. Make sure the liquid comes up halfway on the side of the turkey thighs. Add more stock if needed. Bring up to a simmer and top with the lid. Transfer to the oven and cook for 2 hours. Test the turkey after two hours with two forks, if it easily shreds, its done. If it is still tough place back in the oven for another 30 minutes or until it is tender.

STEP 5.

Return the pot stovetop and remove the sachet and discard. Set the turkey thighs aside while you finish the sauce. Bring the sauce up to a simmer. In a seperate small bowl whisk together 3 tbsp of cornstarch with water until smooth. Whisk that into the simmering liquid to thicken, adding a little at a time until desired thickness is reached. Add more slurry as needed.

STEP 6.

Serve the sauce over the turkey and garnish with parsley!

Print Friendly, PDF & Email Print Recipe