🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 111 (from laksa117)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa111.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://andrewzimmern.com/recipes/wine-braised-turkey-creamy-gravy/\')), getAhrefsUnparsedNoserviceFromURL(\'https://andrewzimmern.com/recipes/wine-braised-turkey-creamy-gravy/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/andrewzimmern.com\/recipes\/wine-braised-turkey-creamy-gravy\/","crawl_time":1775984388,"first_indexed_time":1583466747,"http_code":200,"src_unparsed":"com,andrewzimmern!\/recipes\/wine-braised-turkey-creamy-gravy\/ s443","src_root_hash":"6800525271372402511","history_drop_reason":null,"meta_title":"Wine-Braised Turkey with Creamy Gravy - Andrew Zimmern","meta_descriptions":[],"attrs_boilerpipe_text":"A Foolproof Braised Turkey Smothered in Creamy Gravy\nBy\nAndrew Zimmern\nThere are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.\nLike this Braised Turkey Smothered in Creamy Gravy Recipe? Save it on Pinterest.\nWine-Braised Turkey with Creamy Gravy\nServings: 8 to 10\nIngredients\n3 tablespoons olive oil\n1 fresh turkey, broken down into 8 to 10 pieces (legs, thighs, breasts and wings)\nSalt\nPepper\n1 onion, diced\n2 carrots, diced\n5 celery ribs, diced\n5 cloves garlic, sliced\n3 fresh bay leaves\n3 sprigs of fresh thyme\n1 stem rosemary\n2 stems sage\n3 cups dry white wine\n4 cups chicken stock\n1\/2 cup heavy cream\nInstructions\nIf your turkey breasts are large, cut them in half. Season the turkey pieces well with salt and pepper. Place a very large stock pot, rondeau or roasting pan with high sides over medium-high heat and add the olive oil. Brown the pieces in the olive oil, skin side down first. You don’t want to overcrowd the pan, so do this in batches. Remove to a plate and add the onions, carrots, celery, garlic and herbs to the pan. Cook until slightly browned, about 10 minutes.\nPour in the wine, stirring to incorporate any of the crispy bits stuck to the bottom of the pan. Add the turkey pieces back to the pan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the wine is reduced by half. Add the stock. Bring to a boil, then reduce to a simmer and cover with a lid, or cover tightly with aluminum foil. Maintaining a simmer, cook for 45 minutes. Remove the white meat, and continue to cook the dark meat for an additional 15 minutes.\nRemove all of the turkey to a cutting board or plate, and let rest while you make the gravy. Skim some of the fat from the cooking liquid, and reduce over medium heat for about 10 minutes. Add the cream and cook until the liquid coats the back of a spoon, roughly 10 more minutes. Taste the gravy, and season with additional salt and pepper if needed. Serve with the turkey.\nPhotographs by Madeleine Hill. \n•\nThe Best Way to Grill a Turkey\n•\nPerfect Roasted Turkey, Stuffing & Gravy\n•\nBoneless Stuffed Turkey Breast","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=1007972001558263&ev=PageView&noscript=1)\n\n[Andrew Zimmern](https:\/\/andrewzimmern.com\/ \"Andrew Zimmern\")\n\n![Andrew Zimmern](https:\/\/andrewzimmern.com\/wp-content\/uploads\/az-logo-with-border.png)\n\nMenu\n\n- [About](https:\/\/andrewzimmern.com\/bio\/)\n- [Recipes](https:\/\/andrewzimmern.com\/recipes\/)\n- [Japan](https:\/\/andrewzimmern.com\/japan\/)\n- [Cookbook](https:\/\/andrewzimmern.com\/the-blue-food-cookbook\/)\n- [Substack](https:\/\/andrewzimmern.com\/andrew-zimmerns-spilled-milk\/)\n- [Shop](https:\/\/andrewzimmern.com\/shop\/)\n- [Spices](https:\/\/andrewzimmern.com\/badia\/)\n- [Appearances](https:\/\/andrewzimmern.com\/appearances\/)\n- [Philanthropy](https:\/\/andrewzimmern.com\/philanthropy\/)\n\n- [Facebook](https:\/\/www.facebook.com\/AndrewZimmern \"Facebook\")\n- [Twitter](https:\/\/twitter.com\/andrewzimmern \"Twitter\")\n- [Threads](https:\/\/www.threads.com\/@chefaz \"Threads\")\n- [Pinterest](https:\/\/www.pinterest.com\/chefaz\/ \"Pinterest\")\n- [Instagram](https:\/\/www.instagram.com\/chefaz\/ \"Instagram\")\n- [TikTok](https:\/\/www.tiktok.com\/@andrew.zimmern \"TikTok\")\n- [YouTube](https:\/\/www.youtube.com\/user\/andrewzimmerndotcom \"YouTube\")\n- [Substack](https:\/\/andrewzimmern.substack.com\/ \"Substack\")\n\n[More...](https:\/\/andrewzimmern.com\/recipes\/wine-braised-turkey-creamy-gravy\/)\n\n- ![](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Braised-Turkey-with-Creamy-Gravy-1600x800.gif)\n  # Wine-Braised Turkey with Creamy Gravy\n  [Read more...](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Braised-Turkey-with-Creamy-Gravy-1600x800.gif)\n\n# A Foolproof Braised Turkey Smothered in Creamy Gravy\nBy [Andrew Zimmern](https:\/\/andrewzimmern.com\/about\/)\n\nThere are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.\n\n#### Like this Braised Turkey Smothered in Creamy Gravy Recipe? Save it on Pinterest.\n![Wine-braised turkey with creamy gravy - There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.](https:\/\/andrewzimmern.com\/wp-content\/uploads\/1-2-533x800.png)\n\n[Print](https:\/\/andrewzimmern.com\/recipes\/wine-braised-turkey-creamy-gravy\/)\n\n## Wine-Braised Turkey with Creamy Gravy\nServings: 8 to 10\n***\n### Ingredients\n- 3 tablespoons olive oil\n- 1 fresh turkey, broken down into 8 to 10 pieces (legs, thighs, breasts and wings)\n- Salt\n- Pepper\n- 1 onion, diced\n- 2 carrots, diced\n- 5 celery ribs, diced\n- 5 cloves garlic, sliced\n- 3 fresh bay leaves\n- 3 sprigs of fresh thyme\n- 1 stem rosemary\n- 2 stems sage\n- 3 cups dry white wine\n- 4 cups chicken stock\n- 1\/2 cup heavy cream\n\n### Instructions\nIf your turkey breasts are large, cut them in half. Season the turkey pieces well with salt and pepper. Place a very large stock pot, rondeau or roasting pan with high sides over medium-high heat and add the olive oil. Brown the pieces in the olive oil, skin side down first. You don’t want to overcrowd the pan, so do this in batches. Remove to a plate and add the onions, carrots, celery, garlic and herbs to the pan. Cook until slightly browned, about 10 minutes.\n\nPour in the wine, stirring to incorporate any of the crispy bits stuck to the bottom of the pan. Add the turkey pieces back to the pan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the wine is reduced by half. Add the stock. Bring to a boil, then reduce to a simmer and cover with a lid, or cover tightly with aluminum foil. Maintaining a simmer, cook for 45 minutes. Remove the white meat, and continue to cook the dark meat for an additional 15 minutes.\n\nRemove all of the turkey to a cutting board or plate, and let rest while you make the gravy. Skim some of the fat from the cooking liquid, and reduce over medium heat for about 10 minutes. Add the cream and cook until the liquid coats the back of a spoon, roughly 10 more minutes. Taste the gravy, and season with additional salt and pepper if needed. Serve with the turkey.\n\n*Photographs by Madeleine Hill.*\n\n####\n• [The Best Way to Grill a Turkey](https:\/\/andrewzimmern.com\/recipes\/the-best-way-to-grill-a-turkey\/)  \n • [Perfect Roasted Turkey, Stuffing & Gravy](https:\/\/andrewzimmern.com\/recipes\/perfect-thanksgiving-turkey-stuffing-gravy\/)  \n • [Boneless Stuffed Turkey Breast](https:\/\/andrewzimmern.com\/recipes\/boneless-stuffed-turkey-breast\/)\n### Like this recipe? You may also enjoy:\n- ![](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Crab-Cakes_16x9-400x400.jpg)\n  ### The Only Crab Cake Recipe You Need\n  [The Only Crab Cake Recipe You Need](https:\/\/andrewzimmern.com\/recipes\/the-only-crab-cake-recipe-you-need\/ \"The Only Crab Cake Recipe You Need\")\n- ![Andrew Zimmern's Clam Chowder](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Clam-Chowder_16x9-400x400.jpg)\n  ### The BEST Clam Chowder\n  [The BEST Clam Chowder](https:\/\/andrewzimmern.com\/recipes\/the-best-clam-chowder\/ \"The BEST Clam Chowder\")\n- ![](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmern-Recipe-Fried-Chicken-Sandwich-4-400x400.jpg)\n  ### World’s Best Fried Chicken Sandwich\n  [World’s Best Fried Chicken Sandwich](https:\/\/andrewzimmern.com\/recipes\/worlds-best-fried-chicken-sandwich\/ \"World’s Best Fried Chicken Sandwich\")\n- ![Andrew Zimmern Recipe Potato Salad](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmern-Recipe-Potato-Salad-copy-400x400.jpg)\n  ### Perfect Potato Salad\n  [Perfect Potato Salad](https:\/\/andrewzimmern.com\/recipes\/perfect-potato-salad\/ \"Perfect Potato Salad\")\n- ![](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmern-Recipe-Lemon-Grilled-Chicken-400x400.jpg)\n  ### Lemon and Herb Grilled Chicken\n  [Lemon and Herb Grilled Chicken](https:\/\/andrewzimmern.com\/recipes\/lemon-and-herb-grilled-chicken\/ \"Lemon and Herb Grilled Chicken\")\n- ![Andrew Zimmern Recipe Boar Leg](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmern-Recipe-Boar-Leg-400x400.jpg)\n  ### Whole Roasted Wild Boar Leg\n  [Whole Roasted Wild Boar Leg](https:\/\/andrewzimmern.com\/recipes\/whole-roasted-wild-boar-leg\/ \"Whole Roasted Wild Boar Leg\")\n\n### Recipe Finder\n### Related Recipes\n#### Cuisines\n- [American](https:\/\/andrewzimmern.com\/recipe_cuisine\/american\/)\n#### Main Ingredients\n- [Poultry](https:\/\/andrewzimmern.com\/recipe_main_ingredient\/poultry\/)\n#### Occasions\n- [Thanksgiving](https:\/\/andrewzimmern.com\/recipe_occasion\/thanksgiving\/)\n#### Seasons\n- [Fall](https:\/\/andrewzimmern.com\/recipe_season\/fall\/)\n- [Winter](https:\/\/andrewzimmern.com\/recipe_season\/winter\/)\n\n[Back to Recipes Page](https:\/\/andrewzimmern.com\/recipes)\n\n## Sign up for my newsletter\n[![](https:\/\/a.impactradius-go.com\/display-ad\/16050-1343668)](https:\/\/snakeriverfarms.pxf.io\/c\/3304731\/1343668\/16050)![](https:\/\/imp.pxf.io\/i\/3304731\/1343668\/16050)\n\n- [Intuitive Content](https:\/\/andrewzimmern.com\/intuitive-content\/)\n- [KZ Provisioning](https:\/\/kzprovisioning.com\/)\n- [Passport Hospitality](https:\/\/andrewzimmern.com\/passport-hospitality\/)\n- [Contact](https:\/\/andrewzimmern.com\/contact\/)\n- [Press](https:\/\/andrewzimmern.com\/press\/)\n- [Copyright Notice](https:\/\/andrewzimmern.com\/copyright-notice\/)\n- [Privacy Policy](https:\/\/andrewzimmern.com\/privacy-policy-2\/)\n\nCopyright © 2026 Andrew Zimmern. All rights reserved.\n\nhttps:\/\/andrewzimmern.com\/recipes\/wine-braised-turkey-creamy-gravy","attrs_readable_markdown":"## A Foolproof Braised Turkey Smothered in Creamy Gravy\nBy [Andrew Zimmern](https:\/\/andrewzimmern.com\/about\/)\n\nThere are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.\n\n#### Like this Braised Turkey Smothered in Creamy Gravy Recipe? Save it on Pinterest.\n![Wine-braised turkey with creamy gravy - There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.](https:\/\/andrewzimmern.com\/wp-content\/uploads\/1-2-533x800.png)\n\n## Wine-Braised Turkey with Creamy Gravy\nServings: 8 to 10\n***\n### Ingredients\n- 3 tablespoons olive oil\n- 1 fresh turkey, broken down into 8 to 10 pieces (legs, thighs, breasts and wings)\n- Salt\n- Pepper\n- 1 onion, diced\n- 2 carrots, diced\n- 5 celery ribs, diced\n- 5 cloves garlic, sliced\n- 3 fresh bay leaves\n- 3 sprigs of fresh thyme\n- 1 stem rosemary\n- 2 stems sage\n- 3 cups dry white wine\n- 4 cups chicken stock\n- 1\/2 cup heavy cream\n\n### Instructions\nIf your turkey breasts are large, cut them in half. Season the turkey pieces well with salt and pepper. Place a very large stock pot, rondeau or roasting pan with high sides over medium-high heat and add the olive oil. Brown the pieces in the olive oil, skin side down first. You don’t want to overcrowd the pan, so do this in batches. Remove to a plate and add the onions, carrots, celery, garlic and herbs to the pan. Cook until slightly browned, about 10 minutes.\n\nPour in the wine, stirring to incorporate any of the crispy bits stuck to the bottom of the pan. Add the turkey pieces back to the pan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the wine is reduced by half. Add the stock. Bring to a boil, then reduce to a simmer and cover with a lid, or cover tightly with aluminum foil. Maintaining a simmer, cook for 45 minutes. Remove the white meat, and continue to cook the dark meat for an additional 15 minutes.\n\nRemove all of the turkey to a cutting board or plate, and let rest while you make the gravy. Skim some of the fat from the cooking liquid, and reduce over medium heat for about 10 minutes. Add the cream and cook until the liquid coats the back of a spoon, roughly 10 more minutes. Taste the gravy, and season with additional salt and pepper if needed. Serve with the turkey.\n\n*Photographs by Madeleine Hill.*\n\n• [The Best Way to Grill a Turkey](https:\/\/andrewzimmern.com\/recipes\/the-best-way-to-grill-a-turkey\/)  \n • [Perfect Roasted Turkey, Stuffing & Gravy](https:\/\/andrewzimmern.com\/recipes\/perfect-thanksgiving-turkey-stuffing-gravy\/)  \n • [Boneless Stuffed Turkey Breast](https:\/\/andrewzimmern.com\/recipes\/boneless-stuffed-turkey-breast\/)","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

1 day ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.1 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://andrewzimmern.com/recipes/wine-braised-turkey-creamy-gravy/
Last Crawled	2026-04-12 08:59:48 (1 day ago)
First Indexed	2020-03-06 03:52:27 (6 years ago)
HTTP Status Code	200
Meta Title	Wine-Braised Turkey with Creamy Gravy - Andrew Zimmern
Meta Description	null
Meta Canonical	null
Boilerpipe Text	A Foolproof Braised Turkey Smothered in Creamy Gravy By Andrew Zimmern There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid. Like this Braised Turkey Smothered in Creamy Gravy Recipe? Save it on Pinterest. Wine-Braised Turkey with Creamy Gravy Servings: 8 to 10 Ingredients 3 tablespoons olive oil 1 fresh turkey, broken down into 8 to 10 pieces (legs, thighs, breasts and wings) Salt Pepper 1 onion, diced 2 carrots, diced 5 celery ribs, diced 5 cloves garlic, sliced 3 fresh bay leaves 3 sprigs of fresh thyme 1 stem rosemary 2 stems sage 3 cups dry white wine 4 cups chicken stock 1/2 cup heavy cream Instructions If your turkey breasts are large, cut them in half. Season the turkey pieces well with salt and pepper. Place a very large stock pot, rondeau or roasting pan with high sides over medium-high heat and add the olive oil. Brown the pieces in the olive oil, skin side down first. You don’t want to overcrowd the pan, so do this in batches. Remove to a plate and add the onions, carrots, celery, garlic and herbs to the pan. Cook until slightly browned, about 10 minutes. Pour in the wine, stirring to incorporate any of the crispy bits stuck to the bottom of the pan. Add the turkey pieces back to the pan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the wine is reduced by half. Add the stock. Bring to a boil, then reduce to a simmer and cover with a lid, or cover tightly with aluminum foil. Maintaining a simmer, cook for 45 minutes. Remove the white meat, and continue to cook the dark meat for an additional 15 minutes. Remove all of the turkey to a cutting board or plate, and let rest while you make the gravy. Skim some of the fat from the cooking liquid, and reduce over medium heat for about 10 minutes. Add the cream and cook until the liquid coats the back of a spoon, roughly 10 more minutes. Taste the gravy, and season with additional salt and pepper if needed. Serve with the turkey. Photographs by Madeleine Hill. • The Best Way to Grill a Turkey • Perfect Roasted Turkey, Stuffing & Gravy • Boneless Stuffed Turkey Breast
Markdown	![](https://www.facebook.com/tr?id=1007972001558263&ev=PageView&noscript=1) [Andrew Zimmern](https://andrewzimmern.com/ "Andrew Zimmern") ![Andrew Zimmern](https://andrewzimmern.com/wp-content/uploads/az-logo-with-border.png) Menu - [About](https://andrewzimmern.com/bio/) - [Recipes](https://andrewzimmern.com/recipes/) - [Japan](https://andrewzimmern.com/japan/) - [Cookbook](https://andrewzimmern.com/the-blue-food-cookbook/) - [Substack](https://andrewzimmern.com/andrew-zimmerns-spilled-milk/) - [Shop](https://andrewzimmern.com/shop/) - [Spices](https://andrewzimmern.com/badia/) - [Appearances](https://andrewzimmern.com/appearances/) - [Philanthropy](https://andrewzimmern.com/philanthropy/) - [Facebook](https://www.facebook.com/AndrewZimmern "Facebook") - [Twitter](https://twitter.com/andrewzimmern "Twitter") - [Threads](https://www.threads.com/@chefaz "Threads") - [Pinterest](https://www.pinterest.com/chefaz/ "Pinterest") - [Instagram](https://www.instagram.com/chefaz/ "Instagram") - [TikTok](https://www.tiktok.com/@andrew.zimmern "TikTok") - [YouTube](https://www.youtube.com/user/andrewzimmerndotcom "YouTube") - [Substack](https://andrewzimmern.substack.com/ "Substack") [More...](https://andrewzimmern.com/recipes/wine-braised-turkey-creamy-gravy/) - ![](https://andrewzimmern.com/wp-content/uploads/Braised-Turkey-with-Creamy-Gravy-1600x800.gif) # Wine-Braised Turkey with Creamy Gravy [Read more...](https://andrewzimmern.com/wp-content/uploads/Braised-Turkey-with-Creamy-Gravy-1600x800.gif) # A Foolproof Braised Turkey Smothered in Creamy Gravy By [Andrew Zimmern](https://andrewzimmern.com/about/) There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid. #### Like this Braised Turkey Smothered in Creamy Gravy Recipe? Save it on Pinterest. ![Wine-braised turkey with creamy gravy - There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.](https://andrewzimmern.com/wp-content/uploads/1-2-533x800.png) [Print](https://andrewzimmern.com/recipes/wine-braised-turkey-creamy-gravy/) ## Wine-Braised Turkey with Creamy Gravy Servings: 8 to 10 *** ### Ingredients - 3 tablespoons olive oil - 1 fresh turkey, broken down into 8 to 10 pieces (legs, thighs, breasts and wings) - Salt - Pepper - 1 onion, diced - 2 carrots, diced - 5 celery ribs, diced - 5 cloves garlic, sliced - 3 fresh bay leaves - 3 sprigs of fresh thyme - 1 stem rosemary - 2 stems sage - 3 cups dry white wine - 4 cups chicken stock - 1/2 cup heavy cream ### Instructions If your turkey breasts are large, cut them in half. Season the turkey pieces well with salt and pepper. Place a very large stock pot, rondeau or roasting pan with high sides over medium-high heat and add the olive oil. Brown the pieces in the olive oil, skin side down first. You don’t want to overcrowd the pan, so do this in batches. Remove to a plate and add the onions, carrots, celery, garlic and herbs to the pan. Cook until slightly browned, about 10 minutes. Pour in the wine, stirring to incorporate any of the crispy bits stuck to the bottom of the pan. Add the turkey pieces back to the pan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the wine is reduced by half. Add the stock. Bring to a boil, then reduce to a simmer and cover with a lid, or cover tightly with aluminum foil. Maintaining a simmer, cook for 45 minutes. Remove the white meat, and continue to cook the dark meat for an additional 15 minutes. Remove all of the turkey to a cutting board or plate, and let rest while you make the gravy. Skim some of the fat from the cooking liquid, and reduce over medium heat for about 10 minutes. Add the cream and cook until the liquid coats the back of a spoon, roughly 10 more minutes. Taste the gravy, and season with additional salt and pepper if needed. Serve with the turkey. Photographs by Madeleine Hill. #### • [The Best Way to Grill a Turkey](https://andrewzimmern.com/recipes/the-best-way-to-grill-a-turkey/) • [Perfect Roasted Turkey, Stuffing & Gravy](https://andrewzimmern.com/recipes/perfect-thanksgiving-turkey-stuffing-gravy/) • [Boneless Stuffed Turkey Breast](https://andrewzimmern.com/recipes/boneless-stuffed-turkey-breast/) ### Like this recipe? 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All rights reserved. https://andrewzimmern.com/recipes/wine-braised-turkey-creamy-gravy
Readable Markdown	## A Foolproof Braised Turkey Smothered in Creamy Gravy By [Andrew Zimmern](https://andrewzimmern.com/about/) There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid. #### Like this Braised Turkey Smothered in Creamy Gravy Recipe? Save it on Pinterest. ![Wine-braised turkey with creamy gravy - There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.](https://andrewzimmern.com/wp-content/uploads/1-2-533x800.png) ## Wine-Braised Turkey with Creamy Gravy Servings: 8 to 10 *** ### Ingredients - 3 tablespoons olive oil - 1 fresh turkey, broken down into 8 to 10 pieces (legs, thighs, breasts and wings) - Salt - Pepper - 1 onion, diced - 2 carrots, diced - 5 celery ribs, diced - 5 cloves garlic, sliced - 3 fresh bay leaves - 3 sprigs of fresh thyme - 1 stem rosemary - 2 stems sage - 3 cups dry white wine - 4 cups chicken stock - 1/2 cup heavy cream ### Instructions If your turkey breasts are large, cut them in half. Season the turkey pieces well with salt and pepper. Place a very large stock pot, rondeau or roasting pan with high sides over medium-high heat and add the olive oil. Brown the pieces in the olive oil, skin side down first. You don’t want to overcrowd the pan, so do this in batches. Remove to a plate and add the onions, carrots, celery, garlic and herbs to the pan. Cook until slightly browned, about 10 minutes. Pour in the wine, stirring to incorporate any of the crispy bits stuck to the bottom of the pan. Add the turkey pieces back to the pan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the wine is reduced by half. Add the stock. Bring to a boil, then reduce to a simmer and cover with a lid, or cover tightly with aluminum foil. Maintaining a simmer, cook for 45 minutes. Remove the white meat, and continue to cook the dark meat for an additional 15 minutes. Remove all of the turkey to a cutting board or plate, and let rest while you make the gravy. Skim some of the fat from the cooking liquid, and reduce over medium heat for about 10 minutes. Add the cream and cook until the liquid coats the back of a spoon, roughly 10 more minutes. Taste the gravy, and season with additional salt and pepper if needed. Serve with the turkey. Photographs by Madeleine Hill. • [The Best Way to Grill a Turkey](https://andrewzimmern.com/recipes/the-best-way-to-grill-a-turkey/) • [Perfect Roasted Turkey, Stuffing & Gravy](https://andrewzimmern.com/recipes/perfect-thanksgiving-turkey-stuffing-gravy/) • [Boneless Stuffed Turkey Breast](https://andrewzimmern.com/recipes/boneless-stuffed-turkey-breast/)
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