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1. Shard Calculation

Query:

Response:

Calculated Shard: 193 (from laksa101)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa193.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://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/\')), getAhrefsUnparsedNoserviceFromURL(\'https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/","crawl_time":1774861939,"first_indexed_time":1705788797,"http_code":200,"src_unparsed":"com,cristinaskitchen!\/braised-turkey-in-white-wine-sauce\/ s443","src_root_hash":"2739960715177220993","history_drop_reason":null,"meta_title":"Braised Turkey in White Wine Sauce - Cristina's Kitchen","meta_descriptions":["This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make."],"attrs_boilerpipe_text":"This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make.\nTurkey isn't only for Thanksgiving!\nBraised turkey in white wine sauce is a great way to enjoy hearty and flavorful turkey in a unique way.\nWhen you make this dish with whole turkey drumsticks\nbraised low and slow\nyou end up with super tender fall-off-the-bone turkey meat. Forget the breast - dark meat is where it's at!\nThe best part is that it's a really easy meal to throw together that involves very little prep. Pro tip: you can also make this a one pot meal by throwing some cubed potatoes to the braise!\nIf you like easy-to-make meals that make meat go further, you might also like my\nBraised Veal Shanks with White Beans & Kale\nor\nHearty Chicken and Chickpea Soup.\nIngredients\nBesides the turkey and white wine, the other ingredients in this dish are quite simple, whole food ingredients that come together to complement the qualities of the turkey meat.\nTurkey drumstick(s)\nI used one jumbo turkey drumstick for this recipe. It weighed about 900 grams \/ 1 lb. You can substitute a few smaller turkey drumsticks instead or even use chicken drumsticks. If you use smaller drumsticks (whether turkey or chicken) then reduce the braise time to one hour and check if the meat is fork tender.\nDry white wine\nThe white wine provides the overall flavor base for the dish. A mellow dry white wine is a good option. If you don't cook with wine, you can substitute chicken stock or more water plus an extra low or no-sodium bouillon cube.\nMirepoix: onion, celery and carrot\nYou don't have to be too fussy about the quantities. Since these vegetables (onions and carrots in particular) can come in very different sizes, a good reference is to just aim for about 2.5 cups of mirepoix (¾ cup each of celery and onion and one cup of finely diced carrots).\nOil\nThe oil is used to sear the turkey leg and brown the aromatics which introduces some caramelization and more complex flavor notes.\nFlour\nRegular white wheat flour is used in this recipe. The flour mixes with the liquid in the pot to thicken up the sauce. To make it gluten free you can substitute another thickener of your choice (like cornstarch or arrowroot) but you might want to whisk up a slurry by mixing it with a few teaspoons of liquid (this makes it less likely to have clumps) before adding the slurry to the pot.\nSeasoning, herbs and aromatics\nThe low sodium bouillon contributes a lot to the flavor development in the dish. I actually used a zero sodium bouillon for this but if your bouillon has any salt content then do adjust the salt accordingly. Likewise you can substitute chicken stock for the bouillon dissolved in water, just be sure to adjust the salt.\nThe flavor development from the bouillon is then rounded out with salt, black pepper and garlic. The bay leaves and thyme bring some deep herbaceous notes that increase the complexity.\nEquipment\nI recommend a heavy-bottomed pot with a lid that can go from stovetop to oven since you'll need to sear on the stovetop and then slow cook in the oven. I'd recommend cast iron in particular, like a Dutch oven or similar cast iron casserole with a lid.\nI used my \nLe Creuset braiser\n which is pictured. The braiser pictured is 3.3 liter \/ 3.5 quart which is a good size for this recipe.\nIf you don't have a pot that can go from stovetop to oven then feel free to modify the recipe by searing the turkey on the stovetop in a skillet, deglaze with the white wine and then sauté the mirepoix and garlic per the recipe card indications.\nOnce that step is done you can just put all the ingredients in your oven pot and continue the recipe as usual.\nInstructions\nIt really couldn't be simpler. All you have to do is lightly brown the turkey, remove it from the pot, then lightly brown the mirepoix and garlic.\nTo thicken up the gravy that develops from the braising liquid, you'll sprinkle in a bit of regular white wheat flour. If you want to substitute a different thickener like cornstarch or arrowroot then I recommend making a slurry with a few teaspoons of liquid so you avoid introducing any clumps.\nIf using flour then you can just sprinkle it in and mix well.\nPour in all the white wine to deglaze then add the water (with the dissolved bouillon cube), the rest of the seasoning and the herbs.\nCover and braise in a preheated oven for 1.5 hours (or just one hour if your drumsticks are substantially smaller).\nServing Suggestion\nI served this braised turkey in white wine sauce with mashed potatoes and\nRoasted Red Kuri Squash with Pecans, Honey & Thyme\n.\nThe beautiful rich gravy that develops from the slow braise is absolutely amazing on fluffy mashed potatoes but you could also opt for a different carb element like\nSaffron Risotto (Risotto alla Milanese)\nor\nCreamy Parmesan Polenta with Roasted Garlic\n.\nLooking for more effortlessly elegant meals? Maybe you'll like one of these:\nChicken & Vegetable Soup with Potatoes\nGreek-Style Chicken Burgers with Feta Red Pepper Patties\nRed Pepper Feta Chicken Patties with Olives\nCoconut Curry Chicken with Sweet Corn (One Pot)\nRecipe\n5\nfrom 1 vote\nCourse:\nMain Course\nCuisine:\nAmerican, Fusion, International\nBraise, Poultry, turkey\nPrep Time:\n15\nminutes\nCook Time:\n1\nhour\nTotal Time:\n1\nhour\n15\nminutes\nServings:\n4\nCalories:\n443\nkcal\nThis braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make.\nPrint Recipe\nPin Recipe\nSave\n900\ngrams\nturkey leg\nabout 2 lbs\n500\nml\nwhite wine\nabout 2 cups\n250\nml\nwater\nabout 1 cup\n1\ncup\nyellow onions\nfinely diced\n4\nribs\ncelery\nfinely diced\n3\ncarrots\nfinely diced\n2\ntablespoons\ntomato paste\n4\ncloves\ngarlic\nfinely diced, minced, mashed or sliced\n3\nsprigs\nfresh thyme\nor substitute 1 teaspoons dried thyme\n2\nbay leaves\n1\nteaspoon\nblack pepper\n2\nteaspoons\nsalt\n1\nbouillon cube\nlow-sodium\n1\nteaspoon\nflour\n3\ntablespoons\noil\nvegetable or olive oil\nHeavy-bottomed pot that can go from stovetop to oven\nDutch oven or similar is a good option\nPreheat oven to 165 C \/ 330 F.\nFinely dice the vegetables and aromatics.\nDissolve the buillon cube in the water.\nPat the turkey leg dry with a paper towel or kitchen cloth. Rub it all over with one teaspoon of the salt.\nHeat the oil on medium-high and sear the turkey leg until lightly golden brown (4-5 minutes per side).\nRemove the turkey leg to a plate and set aside for now.\nAdd the mirepoix (onion, celery and carrot) and garlic to the pan. Sauté until lightly browned (4-5 minutes).\nSprinkle the flour evenly on the mirepoix and mix to coat everything well.\nPour in the white wine, water (with dissolved buillon), herbs and seasoning. Mix to combine well.\nPut the turkey back in the pan then cover and roast in oven for 1.5 hours. The turkey should be golden and fork tender.\nTaste and adjust salt to your liking.\nCalories:\n443\nkcal\n|\nCarbohydrates:\n13\ng\n|\nProtein:\n39\ng\n|\nFat:\n23\ng\n|\nSaturated Fat:\n5\ng\n|\nPolyunsaturated Fat:\n6\ng\n|\nMonounsaturated Fat:\n11\ng\n|\nTrans Fat:\n0.04\ng\n|\nCholesterol:\n133\nmg\n|\nSodium:\n1683\nmg\n|\nPotassium:\n977\nmg\n|\nFiber:\n3\ng\n|\nSugar:\n6\ng\n|\nVitamin A:\n7993\nIU\n|\nVitamin C:\n11\nmg\n|\nCalcium:\n97\nmg\n|\nIron:\n5\nmg","attrs_markdown":"- [Skip to primary navigation](https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/#genesis-sidebar-primary)\n\n[Cristina's Kitchen](https:\/\/cristinaskitchen.com\/)\n\n[![go to homepage](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2023\/02\/header-200-x-70.png)](https:\/\/cristinaskitchen.com\/)\n\n- [Home](https:\/\/cristinaskitchen.com\/)\n- [Recipe Index](https:\/\/cristinaskitchen.com\/recipe-index\/)\n- [About](https:\/\/cristinaskitchen.com\/about\/)\n\n[![Homepage link](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2023\/02\/header-200-x-70.png)](https:\/\/cristinaskitchen.com\/)\n\n- [Home](https:\/\/cristinaskitchen.com\/)\n- [Recipe Index](https:\/\/cristinaskitchen.com\/recipe-index\/)\n- [About](https:\/\/cristinaskitchen.com\/about\/)\n\n[×](https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/)\n\n[Home](https:\/\/cristinaskitchen.com\/) » [Recipes](https:\/\/cristinaskitchen.com\/recipe-index\/) » [Recipes](https:\/\/cristinaskitchen.com\/category\/recipes\/)\n\n# Braised Turkey in White Wine Sauce\nPublished: Jan 20, 2024 · Modified: Feb 11, 2026 by [Cristina](https:\/\/cristinaskitchen.com\/) · This post may contain affiliate links · [Leave a Comment](https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/#respond)\n\n[Jump to Recipe](https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/#recipe)\n\n[Print Recipe](https:\/\/cristinaskitchen.com\/wprm_print\/braised-turkey-in-white-wine-sauce)\n\nThis braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make.\n\n![turkey leg slow braised in white wine](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/turkey-leg-slow-braised-in-white-wine.jpg)\n\nTurkey isn't only for Thanksgiving\\!\n\nBraised turkey in white wine sauce is a great way to enjoy hearty and flavorful turkey in a unique way.\n\nWhen you make this dish with whole turkey drumsticks [braised low and slow](https:\/\/cristinaskitchen.com\/what-is-braising-and-how-is-it-done\/) you end up with super tender fall-off-the-bone turkey meat. Forget the breast - dark meat is where it's at\\!\n\nThe best part is that it's a really easy meal to throw together that involves very little prep. Pro tip: you can also make this a one pot meal by throwing some cubed potatoes to the braise\\!\n\nIf you like easy-to-make meals that make meat go further, you might also like my [Braised Veal Shanks with White Beans & Kale](https:\/\/cristinaskitchen.com\/braised-veal-shanks-with-white-beans-kale\/) or [Hearty Chicken and Chickpea Soup.](https:\/\/cristinaskitchen.com\/hearty-chicken-and-chickpea-soup-instant-pot-friendly\/)\n\n## Ingredients\nBesides the turkey and white wine, the other ingredients in this dish are quite simple, whole food ingredients that come together to complement the qualities of the turkey meat.\n\n![white wine braised turkey leg](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/white-wine-braised-turkey-leg.jpg)\n\n![white wine braised turkey leg](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/white-wine-braised-turkey-leg.jpg)\n\n***Turkey drumstick(s)***\n\nI used one jumbo turkey drumstick for this recipe. It weighed about 900 grams \/ 1 lb. You can substitute a few smaller turkey drumsticks instead or even use chicken drumsticks. If you use smaller drumsticks (whether turkey or chicken) then reduce the braise time to one hour and check if the meat is fork tender.\n\n***Dry white wine***\n\nThe white wine provides the overall flavor base for the dish. A mellow dry white wine is a good option. If you don't cook with wine, you can substitute chicken stock or more water plus an extra low or no-sodium bouillon cube.\n\n***Mirepoix: onion, celery and carrot***\n\nYou don't have to be too fussy about the quantities. Since these vegetables (onions and carrots in particular) can come in very different sizes, a good reference is to just aim for about 2.5 cups of mirepoix (¾ cup each of celery and onion and one cup of finely diced carrots).\n\n***Oil***\n\nThe oil is used to sear the turkey leg and brown the aromatics which introduces some caramelization and more complex flavor notes.\n\n***Flour***\n\nRegular white wheat flour is used in this recipe. The flour mixes with the liquid in the pot to thicken up the sauce. To make it gluten free you can substitute another thickener of your choice (like cornstarch or arrowroot) but you might want to whisk up a slurry by mixing it with a few teaspoons of liquid (this makes it less likely to have clumps) before adding the slurry to the pot.\n\n***Seasoning, herbs and aromatics***\n\nThe low sodium bouillon contributes a lot to the flavor development in the dish. I actually used a zero sodium bouillon for this but if your bouillon has any salt content then do adjust the salt accordingly. Likewise you can substitute chicken stock for the bouillon dissolved in water, just be sure to adjust the salt.\n\nThe flavor development from the bouillon is then rounded out with salt, black pepper and garlic. The bay leaves and thyme bring some deep herbaceous notes that increase the complexity.\n\n## Equipment\nI recommend a heavy-bottomed pot with a lid that can go from stovetop to oven since you'll need to sear on the stovetop and then slow cook in the oven. I'd recommend cast iron in particular, like a Dutch oven or similar cast iron casserole with a lid.\n\nI used my [Le Creuset braiser](https:\/\/amzn.to\/3tkK1E7) which is pictured. The braiser pictured is 3.3 liter \/ 3.5 quart which is a good size for this recipe.\n\nIf you don't have a pot that can go from stovetop to oven then feel free to modify the recipe by searing the turkey on the stovetop in a skillet, deglaze with the white wine and then sauté the mirepoix and garlic per the recipe card indications.\n\nOnce that step is done you can just put all the ingredients in your oven pot and continue the recipe as usual.\n\n## Instructions\nIt really couldn't be simpler. All you have to do is lightly brown the turkey, remove it from the pot, then lightly brown the mirepoix and garlic.\n\nTo thicken up the gravy that develops from the braising liquid, you'll sprinkle in a bit of regular white wheat flour. If you want to substitute a different thickener like cornstarch or arrowroot then I recommend making a slurry with a few teaspoons of liquid so you avoid introducing any clumps.\n\nIf using flour then you can just sprinkle it in and mix well.\n\nPour in all the white wine to deglaze then add the water (with the dissolved bouillon cube), the rest of the seasoning and the herbs.\n\nCover and braise in a preheated oven for 1.5 hours (or just one hour if your drumsticks are substantially smaller).\n\n![preparing white wine braise for turkey legs](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/preparing-white-wine-braise-for-turkey-legs.jpg)\n\n![preparing white wine braise for turkey legs](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/preparing-white-wine-braise-for-turkey-legs.jpg)\n## Serving Suggestion\nI served this braised turkey in white wine sauce with mashed potatoes and [Roasted Red Kuri Squash with Pecans, Honey & Thyme](https:\/\/cristinaskitchen.com\/roasted-red-kuri-squash-with-pecans-honey-thyme\/).\n\nThe beautiful rich gravy that develops from the slow braise is absolutely amazing on fluffy mashed potatoes but you could also opt for a different carb element like [Saffron Risotto (Risotto alla Milanese)](https:\/\/cristinaskitchen.com\/saffron-risotto-risotto-alla-milanese\/) or [Creamy Parmesan Polenta with Roasted Garlic](https:\/\/cristinaskitchen.com\/creamy-parmesan-polenta-with-roasted-garlic\/).\n\n![white wine braised turkey leg with roasted squash and mashed potatoes](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/white-wine-braised-turkey-leg-with-roasted-squash-and-mashed-potatoes-.jpg)\n\n![white wine braised turkey leg with roasted squash and mashed potatoes](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/white-wine-braised-turkey-leg-with-roasted-squash-and-mashed-potatoes-.jpg)\n## Related\nLooking for more effortlessly elegant meals? Maybe you'll like one of these:\n\n- [![cover chicken and veg soup with potatoes](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/01\/cover-chicken-and-veg-soup-with-potatoes-360x480.jpg)![cover chicken and veg soup with potatoes](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/01\/cover-chicken-and-veg-soup-with-potatoes-360x480.jpg)Chicken & Vegetable Soup with Potatoes](https:\/\/cristinaskitchen.com\/chicken-vegetable-soup-with-potatoes\/)\n- [![Fresh homemade Greek-style gyros with grilled meat, fresh vegetables, and feta cheese in pita bread.](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2025\/09\/feta-red-pepper-chicken-burgers-360x480.jpg)![Fresh homemade Greek-style gyros with grilled meat, fresh vegetables, and feta cheese in pita bread.](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2025\/09\/feta-red-pepper-chicken-burgers-360x480.jpg)Greek-Style Chicken Burgers with Feta Red Pepper Patties](https:\/\/cristinaskitchen.com\/greek-style-chicken-burgers-with-feta-red-pepper-patties\/)\n- [![greek chicken patty in pan](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2025\/09\/greek-chicken-patty-in-pan-360x480.jpg)![greek chicken patty in pan](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2025\/09\/greek-chicken-patty-in-pan-360x480.jpg)Red Pepper Feta Chicken Patties with Olives](https:\/\/cristinaskitchen.com\/red-pepper-feta-chicken-patties-with-olives\/)\n- [![coconut curry chicken with sweet corn cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/09\/coconut-curry-chicken-with-sweet-corn-cover-360x480.jpg)![coconut curry chicken with sweet corn cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/09\/coconut-curry-chicken-with-sweet-corn-cover-360x480.jpg)Coconut Curry Chicken with Sweet Corn (One Pot)](https:\/\/cristinaskitchen.com\/coconut-curry-chicken-with-corn\/)\n## Recipe\n![turkey leg braised in white wine with bay leaves](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/turkey-leg-braised-in-white-wine-with-bay-leaves-150x150.jpg)\n\n![turkey leg braised in white wine with bay leaves](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/turkey-leg-braised-in-white-wine-with-bay-leaves-150x150.jpg)\n\n5 from 1 vote\n\n## Braised Turkey in White Wine Sauce\nCourse: Main Course\n\nCuisine: American, Fusion, International\n\nBraise, Poultry, turkey\n\nPrep Time: 15 minutes minutes\n\nCook Time: 1 hour hour\n\nTotal Time: 1 hour hour 15 minutes minutes\n\nServings: 4\n\nCalories: 443kcal\n\nThis braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make.\n\n[Print Recipe](https:\/\/cristinaskitchen.com\/wprm_print\/braised-turkey-in-white-wine-sauce)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fcristinaskitchen.com%2Fbraised-turkey-in-white-wine-sauce%2F&media=https%3A%2F%2Fcristinaskitchen.com%2Fwp-content%2Fuploads%2F2024%2F01%2Fturkey-leg-slow-braised-in-white-wine.jpg&description=Braised+Turkey+in+White+Wine+Sauce&is_video=false)\n\n[Share by Email](mailto:?subject=Check%20out%20this%20recipe%21&body=I%20found%20this%20recipe%20you%20might%20like%3A%0A%0ABraised%20Turkey%20in%20White%20Wine%20Sauce%0Ahttps%3A%2F%2Fcristinaskitchen.com%2Fbraised-turkey-in-white-wine-sauce%2F)\n\n[Save](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\n1x\n\n2x\n\n3x\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients\n- 900 grams turkey leg about 2 lbs\n- 500 ml white wine about 2 cups\n- 250 ml water about 1 cup\n- 1 cup yellow onions finely diced\n- 4 ribs celery finely diced\n- 3 carrots finely diced\n- 2 tablespoons tomato paste\n- 4 cloves garlic finely diced, minced, mashed or sliced\n- 3 sprigs fresh thyme or substitute 1 teaspoons dried thyme\n- 2 bay leaves\n- 1 teaspoon black pepper\n- 2 teaspoons salt\n- 1 bouillon cube low-sodium\n- 1  teaspoon flour\n- 3 tablespoons oil vegetable or olive oil\n\n### Equipment\n- Heavy-bottomed pot that can go from stovetop to oven Dutch oven or similar is a good option\n\n### Instructions\n- Preheat oven to 165 C \/ 330 F.\n- Finely dice the vegetables and aromatics.\n- Dissolve the buillon cube in the water.\n- Pat the turkey leg dry with a paper towel or kitchen cloth. Rub it all over with one teaspoon of the salt.\n- Heat the oil on medium-high and sear the turkey leg until lightly golden brown (4-5 minutes per side).\n- Remove the turkey leg to a plate and set aside for now.\n- Add the mirepoix (onion, celery and carrot) and garlic to the pan. Sauté until lightly browned (4-5 minutes).\n- Sprinkle the flour evenly on the mirepoix and mix to coat everything well.\n- Pour in the white wine, water (with dissolved buillon), herbs and seasoning. Mix to combine well.\n- 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.\n- Taste and adjust salt to your liking.\n\n### Nutrition\nCalories: 443kcal \\| Carbohydrates: 13g \\| Protein: 39g \\| Fat: 23g \\| Saturated Fat: 5g \\| Polyunsaturated Fat: 6g \\| Monounsaturated Fat: 11g \\| Trans Fat: 0\\.04g \\| Cholesterol: 133mg \\| Sodium: 1683mg \\| Potassium: 977mg \\| Fiber: 3g \\| Sugar: 6g \\| Vitamin A: 7993IU \\| Vitamin C: 11mg \\| Calcium: 97mg \\| Iron: 5mg\n\n## More\n- [![roast carrots fennel dark cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/roast-carrots-fennel-dark-cover-360x480.jpg)![roast carrots fennel dark cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/roast-carrots-fennel-dark-cover-360x480.jpg)Golden Roasted Carrots & Fennel](https:\/\/cristinaskitchen.com\/golden-roasted-carrots-fennel\/)\n- [![braised fennel cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/braised-fennel-cover-360x480.jpg)![braised fennel cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/braised-fennel-cover-360x480.jpg)Braised Fennel in Creamy Pan Sauce](https:\/\/cristinaskitchen.com\/braised-fennel\/)\n- [![curry lamb shank close up](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/01\/curry-lamb-shank-close-up-360x480.jpg)![curry lamb shank close up](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/01\/curry-lamb-shank-close-up-360x480.jpg)Jamaican-Style Curry Lamb Shanks](https:\/\/cristinaskitchen.com\/jamaican-style-curry-lamb-shanks\/)\n- [![fermented soup base cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/01\/fermented-soup-base-cover-360x480.jpg)![fermented soup base cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/01\/fermented-soup-base-cover-360x480.jpg)Zarzavat: Romanian Lacto-Fermented Soup Starter](https:\/\/cristinaskitchen.com\/zarzavat-romanian-lacto-fermented-soup-starter\/)\n## Reader Interactions\n### Comments\nNo Comments\n\n5 from 1 vote ([1 rating without comment](https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/))\n\n### Leave a Reply [Cancel reply](https:\/\/cristinaskitchen.com\/braised-turkey-in-white-wine-sauce\/#respond)\n\n## Primary Sidebar\n![](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2025\/05\/DSCF0159-2.jpg)\n\n![](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2025\/05\/DSCF0159-2.jpg)\n\nWelcome to my kitchen where you'll find well-tested step-by-step recipes focused on European home-cooking, Romanian roots and global shoots. [More.](https:\/\/cristinaskitchen.com\/about\/)\n### Latest Recipes\n- [![making pan sauce](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/making-pan-sauce-360x480.jpg)![making pan sauce](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/making-pan-sauce-360x480.jpg)How to Make a Pan Sauce (With Flour, Cornstarch, Cream, or Just Reduction)](https:\/\/cristinaskitchen.com\/how-to-make-a-pan-sauce-with-flour-cornstarch-cream-or-just-reduction\/)\n- [![soup after cooking](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/01\/soup-after-cooking-360x480.jpg)![soup after cooking](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/01\/soup-after-cooking-360x480.jpg)When Soup Is Bland: How to Add Flavor to a Soup](https:\/\/cristinaskitchen.com\/when-soup-is-bland-how-to-add-flavor-to-a-soup\/)\n- [![braising pan cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/braising-pan-cover-360x480.jpg)![braising pan cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/braising-pan-cover-360x480.jpg)What is a Braiser and How Can You Use It?](https:\/\/cristinaskitchen.com\/what-is-a-braiser-and-how-can-you-use-it\/)\n- [![lamb shanks braised with mashed potatoes](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/PXL_20210502_174354808-2-360x480.jpg)![lamb shanks braised with mashed potatoes](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2026\/02\/PXL_20210502_174354808-2-360x480.jpg)What is Braising and How Is it Done?](https:\/\/cristinaskitchen.com\/what-is-braising-and-how-is-it-done\/)\n- [![chickpea brown rice and vegetable soup close up](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/chickpea-brown-rice-and-vegetable-soup-close-up-360x480.jpg)![chickpea brown rice and vegetable soup close up](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/chickpea-brown-rice-and-vegetable-soup-close-up-360x480.jpg)When Soup is Too Salty: How to Fix It Without Diluting Flavor](https:\/\/cristinaskitchen.com\/when-soup-is-too-salty-how-to-fix-it-without-diluting-flavor\/)\n- [![pickled vegetables close up cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2025\/12\/pickled-vegetables-close-up-cover-360x480.jpg)![pickled vegetables close up cover](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2025\/12\/pickled-vegetables-close-up-cover-360x480.jpg)Romanian-Style Pickled Green Tomatoes and Cauliflower](https:\/\/cristinaskitchen.com\/romanian-style-pickled-green-tomatoes-and-cauliflower\/)\n\nhttps:\/\/nl.pinterest.com\/cristinainthekitchen\/\n\n### Categories\n- [American Recipes](https:\/\/cristinaskitchen.com\/category\/american-recipes\/) (13)\n- [Appetizer Recipes](https:\/\/cristinaskitchen.com\/category\/appetizer-recipes\/) (28)\n- [Asian Recipes](https:\/\/cristinaskitchen.com\/category\/asian-recipes\/) (7)\n- [Baking Recipes](https:\/\/cristinaskitchen.com\/category\/baking-recipes\/) (28)\n- [Bean & 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me](https:\/\/cristinaskitchen.com\/work-with-me\/)\n\n### Updates\n- Subscribe to my newsletter to get new recipes in your inbox.\n\n### Fine print\n- [Privacy Statement](https:\/\/cristinaskitchen.com\/privacy-statement\/)\n- [Terms & Conditions](https:\/\/cristinaskitchen.com\/terms-conditions\/)\n- [Accessibility Statement](https:\/\/cristinaskitchen.com\/accessibility-statement\/)\n\nAs an Amazon Associate I earn from qualifying purchases.\n\nCopyright © 2024 Cristina's Kitchen\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make.\n\n![turkey leg slow braised in white wine](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/turkey-leg-slow-braised-in-white-wine.jpg)\n\nTurkey isn't only for Thanksgiving\\!\n\nBraised turkey in white wine sauce is a great way to enjoy hearty and flavorful turkey in a unique way.\n\nWhen you make this dish with whole turkey drumsticks [braised low and slow](https:\/\/cristinaskitchen.com\/what-is-braising-and-how-is-it-done\/) you end up with super tender fall-off-the-bone turkey meat. Forget the breast - dark meat is where it's at\\!\n\nThe best part is that it's a really easy meal to throw together that involves very little prep. Pro tip: you can also make this a one pot meal by throwing some cubed potatoes to the braise\\!\n\nIf you like easy-to-make meals that make meat go further, you might also like my [Braised Veal Shanks with White Beans & Kale](https:\/\/cristinaskitchen.com\/braised-veal-shanks-with-white-beans-kale\/) or [Hearty Chicken and Chickpea Soup.](https:\/\/cristinaskitchen.com\/hearty-chicken-and-chickpea-soup-instant-pot-friendly\/)\n\n## Ingredients\nBesides the turkey and white wine, the other ingredients in this dish are quite simple, whole food ingredients that come together to complement the qualities of the turkey meat.\n\n![white wine braised turkey leg](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/white-wine-braised-turkey-leg.jpg)\n\n***Turkey drumstick(s)***\n\nI used one jumbo turkey drumstick for this recipe. It weighed about 900 grams \/ 1 lb. You can substitute a few smaller turkey drumsticks instead or even use chicken drumsticks. If you use smaller drumsticks (whether turkey or chicken) then reduce the braise time to one hour and check if the meat is fork tender.\n\n***Dry white wine***\n\nThe white wine provides the overall flavor base for the dish. A mellow dry white wine is a good option. If you don't cook with wine, you can substitute chicken stock or more water plus an extra low or no-sodium bouillon cube.\n\n***Mirepoix: onion, celery and carrot***\n\nYou don't have to be too fussy about the quantities. Since these vegetables (onions and carrots in particular) can come in very different sizes, a good reference is to just aim for about 2.5 cups of mirepoix (¾ cup each of celery and onion and one cup of finely diced carrots).\n\n***Oil***\n\nThe oil is used to sear the turkey leg and brown the aromatics which introduces some caramelization and more complex flavor notes.\n\n***Flour***\n\nRegular white wheat flour is used in this recipe. The flour mixes with the liquid in the pot to thicken up the sauce. To make it gluten free you can substitute another thickener of your choice (like cornstarch or arrowroot) but you might want to whisk up a slurry by mixing it with a few teaspoons of liquid (this makes it less likely to have clumps) before adding the slurry to the pot.\n\n***Seasoning, herbs and aromatics***\n\nThe low sodium bouillon contributes a lot to the flavor development in the dish. I actually used a zero sodium bouillon for this but if your bouillon has any salt content then do adjust the salt accordingly. Likewise you can substitute chicken stock for the bouillon dissolved in water, just be sure to adjust the salt.\n\nThe flavor development from the bouillon is then rounded out with salt, black pepper and garlic. The bay leaves and thyme bring some deep herbaceous notes that increase the complexity.\n\n## Equipment\nI recommend a heavy-bottomed pot with a lid that can go from stovetop to oven since you'll need to sear on the stovetop and then slow cook in the oven. I'd recommend cast iron in particular, like a Dutch oven or similar cast iron casserole with a lid.\n\nI used my [Le Creuset braiser](https:\/\/amzn.to\/3tkK1E7) which is pictured. The braiser pictured is 3.3 liter \/ 3.5 quart which is a good size for this recipe.\n\nIf you don't have a pot that can go from stovetop to oven then feel free to modify the recipe by searing the turkey on the stovetop in a skillet, deglaze with the white wine and then sauté the mirepoix and garlic per the recipe card indications.\n\nOnce that step is done you can just put all the ingredients in your oven pot and continue the recipe as usual.\n\n## Instructions\nIt really couldn't be simpler. All you have to do is lightly brown the turkey, remove it from the pot, then lightly brown the mirepoix and garlic.\n\nTo thicken up the gravy that develops from the braising liquid, you'll sprinkle in a bit of regular white wheat flour. If you want to substitute a different thickener like cornstarch or arrowroot then I recommend making a slurry with a few teaspoons of liquid so you avoid introducing any clumps.\n\nIf using flour then you can just sprinkle it in and mix well.\n\nPour in all the white wine to deglaze then add the water (with the dissolved bouillon cube), the rest of the seasoning and the herbs.\n\nCover and braise in a preheated oven for 1.5 hours (or just one hour if your drumsticks are substantially smaller).\n\n![preparing white wine braise for turkey legs](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/preparing-white-wine-braise-for-turkey-legs.jpg)\n\n## Serving Suggestion\nI served this braised turkey in white wine sauce with mashed potatoes and [Roasted Red Kuri Squash with Pecans, Honey & Thyme](https:\/\/cristinaskitchen.com\/roasted-red-kuri-squash-with-pecans-honey-thyme\/).\n\nThe beautiful rich gravy that develops from the slow braise is absolutely amazing on fluffy mashed potatoes but you could also opt for a different carb element like [Saffron Risotto (Risotto alla Milanese)](https:\/\/cristinaskitchen.com\/saffron-risotto-risotto-alla-milanese\/) or [Creamy Parmesan Polenta with Roasted Garlic](https:\/\/cristinaskitchen.com\/creamy-parmesan-polenta-with-roasted-garlic\/).\n\n![white wine braised turkey leg with roasted squash and mashed potatoes](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/white-wine-braised-turkey-leg-with-roasted-squash-and-mashed-potatoes-.jpg)\n\nLooking for more effortlessly elegant meals? Maybe you'll like one of these:\n\n- [Chicken & Vegetable Soup with Potatoes](https:\/\/cristinaskitchen.com\/chicken-vegetable-soup-with-potatoes\/)\n- [Greek-Style Chicken Burgers with Feta Red Pepper Patties](https:\/\/cristinaskitchen.com\/greek-style-chicken-burgers-with-feta-red-pepper-patties\/)\n- [Red Pepper Feta Chicken Patties with Olives](https:\/\/cristinaskitchen.com\/red-pepper-feta-chicken-patties-with-olives\/)\n- [Coconut Curry Chicken with Sweet Corn (One Pot)](https:\/\/cristinaskitchen.com\/coconut-curry-chicken-with-corn\/)\n## Recipe\n![turkey leg braised in white wine with bay leaves](https:\/\/cristinaskitchen.com\/wp-content\/uploads\/2024\/01\/turkey-leg-braised-in-white-wine-with-bay-leaves-150x150.jpg)\n\n5 from 1 vote\n\nCourse: Main Course\n\nCuisine: American, Fusion, International\n\nBraise, Poultry, turkey\n\nPrep Time: 15 minutes\n\nCook Time: 1 hour\n\nTotal Time: 1 hour  15 minutes\n\nServings: 4\n\nCalories: 443kcal\n\nThis braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make.\n\n[Print Recipe](https:\/\/cristinaskitchen.com\/wprm_print\/braised-turkey-in-white-wine-sauce) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fcristinaskitchen.com%2Fbraised-turkey-in-white-wine-sauce%2F&media=https%3A%2F%2Fcristinaskitchen.com%2Fwp-content%2Fuploads%2F2024%2F01%2Fturkey-leg-slow-braised-in-white-wine.jpg&description=Braised+Turkey+in+White+Wine+Sauce&is_video=false)  [Save](https:\/\/app.grow.me\/)\n\n- 900 grams turkey leg about 2 lbs\n- 500 ml white wine about 2 cups\n- 250 ml water about 1 cup\n- 1 cup yellow onions finely diced\n- 4 ribs celery finely diced\n- 3 carrots finely diced\n- 2 tablespoons tomato paste\n- 4 cloves garlic finely diced, minced, mashed or sliced\n- 3 sprigs fresh thyme or substitute 1 teaspoons dried thyme\n- 2 bay leaves\n- 1 teaspoon black pepper\n- 2 teaspoons salt\n- 1 bouillon cube low-sodium\n- 1  teaspoon flour\n- 3 tablespoons oil vegetable or olive oil\n\n- Heavy-bottomed pot that can go from stovetop to oven Dutch oven or similar is a good option\n\n- Preheat oven to 165 C \/ 330 F.\n- Finely dice the vegetables and aromatics.\n- Dissolve the buillon cube in the water.\n- Pat the turkey leg dry with a paper towel or kitchen cloth. Rub it all over with one teaspoon of the salt.\n- Heat the oil on medium-high and sear the turkey leg until lightly golden brown (4-5 minutes per side).\n- Remove the turkey leg to a plate and set aside for now.\n- Add the mirepoix (onion, celery and carrot) and garlic to the pan. Sauté until lightly browned (4-5 minutes).\n- Sprinkle the flour evenly on the mirepoix and mix to coat everything well.\n- Pour in the white wine, water (with dissolved buillon), herbs and seasoning. Mix to combine well.\n- 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.\n- Taste and adjust salt to your liking.\n\nCalories: 443kcal \\| Carbohydrates: 13g \\| Protein: 39g \\| Fat: 23g \\| Saturated Fat: 5g \\| Polyunsaturated Fat: 6g \\| Monounsaturated Fat: 11g \\| Trans Fat: 0\\.04g \\| Cholesterol: 133mg \\| Sodium: 1683mg \\| Potassium: 977mg \\| Fiber: 3g \\| Sugar: 6g \\| Vitamin A: 7993IU \\| Vitamin C: 11mg \\| Calcium: 97mg \\| Iron: 5mg","meta_canonical":null}

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Boilerpipe Text	This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make. Turkey isn't only for Thanksgiving! Braised turkey in white wine sauce is a great way to enjoy hearty and flavorful turkey in a unique way. When you make this dish with whole turkey drumsticks braised low and slow you end up with super tender fall-off-the-bone turkey meat. Forget the breast - dark meat is where it's at! The best part is that it's a really easy meal to throw together that involves very little prep. Pro tip: you can also make this a one pot meal by throwing some cubed potatoes to the braise! If you like easy-to-make meals that make meat go further, you might also like my Braised Veal Shanks with White Beans & Kale or Hearty Chicken and Chickpea Soup. Ingredients Besides the turkey and white wine, the other ingredients in this dish are quite simple, whole food ingredients that come together to complement the qualities of the turkey meat. Turkey drumstick(s) I used one jumbo turkey drumstick for this recipe. It weighed about 900 grams / 1 lb. You can substitute a few smaller turkey drumsticks instead or even use chicken drumsticks. If you use smaller drumsticks (whether turkey or chicken) then reduce the braise time to one hour and check if the meat is fork tender. Dry white wine The white wine provides the overall flavor base for the dish. A mellow dry white wine is a good option. If you don't cook with wine, you can substitute chicken stock or more water plus an extra low or no-sodium bouillon cube. Mirepoix: onion, celery and carrot You don't have to be too fussy about the quantities. Since these vegetables (onions and carrots in particular) can come in very different sizes, a good reference is to just aim for about 2.5 cups of mirepoix (¾ cup each of celery and onion and one cup of finely diced carrots). Oil The oil is used to sear the turkey leg and brown the aromatics which introduces some caramelization and more complex flavor notes. Flour Regular white wheat flour is used in this recipe. The flour mixes with the liquid in the pot to thicken up the sauce. To make it gluten free you can substitute another thickener of your choice (like cornstarch or arrowroot) but you might want to whisk up a slurry by mixing it with a few teaspoons of liquid (this makes it less likely to have clumps) before adding the slurry to the pot. Seasoning, herbs and aromatics The low sodium bouillon contributes a lot to the flavor development in the dish. I actually used a zero sodium bouillon for this but if your bouillon has any salt content then do adjust the salt accordingly. Likewise you can substitute chicken stock for the bouillon dissolved in water, just be sure to adjust the salt. The flavor development from the bouillon is then rounded out with salt, black pepper and garlic. The bay leaves and thyme bring some deep herbaceous notes that increase the complexity. Equipment I recommend a heavy-bottomed pot with a lid that can go from stovetop to oven since you'll need to sear on the stovetop and then slow cook in the oven. I'd recommend cast iron in particular, like a Dutch oven or similar cast iron casserole with a lid. I used my Le Creuset braiser which is pictured. The braiser pictured is 3.3 liter / 3.5 quart which is a good size for this recipe. If you don't have a pot that can go from stovetop to oven then feel free to modify the recipe by searing the turkey on the stovetop in a skillet, deglaze with the white wine and then sauté the mirepoix and garlic per the recipe card indications. Once that step is done you can just put all the ingredients in your oven pot and continue the recipe as usual. Instructions It really couldn't be simpler. All you have to do is lightly brown the turkey, remove it from the pot, then lightly brown the mirepoix and garlic. To thicken up the gravy that develops from the braising liquid, you'll sprinkle in a bit of regular white wheat flour. If you want to substitute a different thickener like cornstarch or arrowroot then I recommend making a slurry with a few teaspoons of liquid so you avoid introducing any clumps. If using flour then you can just sprinkle it in and mix well. Pour in all the white wine to deglaze then add the water (with the dissolved bouillon cube), the rest of the seasoning and the herbs. Cover and braise in a preheated oven for 1.5 hours (or just one hour if your drumsticks are substantially smaller). Serving Suggestion I served this braised turkey in white wine sauce with mashed potatoes and Roasted Red Kuri Squash with Pecans, Honey & Thyme . The beautiful rich gravy that develops from the slow braise is absolutely amazing on fluffy mashed potatoes but you could also opt for a different carb element like Saffron Risotto (Risotto alla Milanese) or Creamy Parmesan Polenta with Roasted Garlic . Looking for more effortlessly elegant meals? Maybe you'll like one of these: Chicken & Vegetable Soup with Potatoes Greek-Style Chicken Burgers with Feta Red Pepper Patties Red Pepper Feta Chicken Patties with Olives Coconut Curry Chicken with Sweet Corn (One Pot) Recipe 5 from 1 vote Course: Main Course Cuisine: American, Fusion, International Braise, Poultry, turkey Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 4 Calories: 443 kcal This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make. Print Recipe Pin Recipe Save 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 Heavy-bottomed pot that can go from stovetop to oven Dutch oven or similar is a good option Preheat oven to 165 C / 330 F. Finely dice the vegetables and aromatics. Dissolve the buillon cube in the water. Pat the turkey leg dry with a paper towel or kitchen cloth. Rub it all over with one teaspoon of the salt. Heat the oil on medium-high and sear the turkey leg until lightly golden brown (4-5 minutes per side). Remove the turkey leg to a plate and set aside for now. Add the mirepoix (onion, celery and carrot) and garlic to the pan. Sauté until lightly browned (4-5 minutes). Sprinkle the flour evenly on the mirepoix and mix to coat everything well. Pour in the white wine, water (with dissolved buillon), herbs and seasoning. Mix to combine well. 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. Taste and adjust salt to your liking. Calories: 443 kcal \| Carbohydrates: 13 g \| Protein: 39 g \| Fat: 23 g \| Saturated Fat: 5 g \| Polyunsaturated Fat: 6 g \| Monounsaturated Fat: 11 g \| Trans Fat: 0.04 g \| Cholesterol: 133 mg \| Sodium: 1683 mg \| Potassium: 977 mg \| Fiber: 3 g \| Sugar: 6 g \| Vitamin A: 7993 IU \| Vitamin C: 11 mg \| Calcium: 97 mg \| Iron: 5 mg
Markdown	- [Skip to primary navigation](https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/#genesis-nav-primary) - [Skip to main content](https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/#genesis-content) - [Skip to primary sidebar](https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/#genesis-sidebar-primary) [Cristina's Kitchen](https://cristinaskitchen.com/) [![go to homepage](https://cristinaskitchen.com/wp-content/uploads/2023/02/header-200-x-70.png)](https://cristinaskitchen.com/) - [Home](https://cristinaskitchen.com/) - [Recipe Index](https://cristinaskitchen.com/recipe-index/) - [About](https://cristinaskitchen.com/about/) [![Homepage link](https://cristinaskitchen.com/wp-content/uploads/2023/02/header-200-x-70.png)](https://cristinaskitchen.com/) - [Home](https://cristinaskitchen.com/) - [Recipe Index](https://cristinaskitchen.com/recipe-index/) - [About](https://cristinaskitchen.com/about/) [×](https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/) [Home](https://cristinaskitchen.com/) » [Recipes](https://cristinaskitchen.com/recipe-index/) » [Recipes](https://cristinaskitchen.com/category/recipes/) # Braised Turkey in White Wine Sauce Published: Jan 20, 2024 · Modified: Feb 11, 2026 by [Cristina](https://cristinaskitchen.com/) · This post may contain affiliate links · [Leave a Comment](https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/#respond) [Jump to Recipe](https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/#recipe) [Print Recipe](https://cristinaskitchen.com/wprm_print/braised-turkey-in-white-wine-sauce) This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make. ![turkey leg slow braised in white wine](https://cristinaskitchen.com/wp-content/uploads/2024/01/turkey-leg-slow-braised-in-white-wine.jpg) Turkey isn't only for Thanksgiving\! Braised turkey in white wine sauce is a great way to enjoy hearty and flavorful turkey in a unique way. When you make this dish with whole turkey drumsticks [braised low and slow](https://cristinaskitchen.com/what-is-braising-and-how-is-it-done/) you end up with super tender fall-off-the-bone turkey meat. Forget the breast - dark meat is where it's at\! The best part is that it's a really easy meal to throw together that involves very little prep. Pro tip: you can also make this a one pot meal by throwing some cubed potatoes to the braise\! If you like easy-to-make meals that make meat go further, you might also like my [Braised Veal Shanks with White Beans & Kale](https://cristinaskitchen.com/braised-veal-shanks-with-white-beans-kale/) or [Hearty Chicken and Chickpea Soup.](https://cristinaskitchen.com/hearty-chicken-and-chickpea-soup-instant-pot-friendly/) ## Ingredients Besides the turkey and white wine, the other ingredients in this dish are quite simple, whole food ingredients that come together to complement the qualities of the turkey meat. ![white wine braised turkey leg](https://cristinaskitchen.com/wp-content/uploads/2024/01/white-wine-braised-turkey-leg.jpg) ![white wine braised turkey leg](https://cristinaskitchen.com/wp-content/uploads/2024/01/white-wine-braised-turkey-leg.jpg) *Turkey drumstick(s)* I used one jumbo turkey drumstick for this recipe. It weighed about 900 grams / 1 lb. You can substitute a few smaller turkey drumsticks instead or even use chicken drumsticks. If you use smaller drumsticks (whether turkey or chicken) then reduce the braise time to one hour and check if the meat is fork tender. *Dry white wine* The white wine provides the overall flavor base for the dish. A mellow dry white wine is a good option. If you don't cook with wine, you can substitute chicken stock or more water plus an extra low or no-sodium bouillon cube. *Mirepoix: onion, celery and carrot* You don't have to be too fussy about the quantities. Since these vegetables (onions and carrots in particular) can come in very different sizes, a good reference is to just aim for about 2.5 cups of mirepoix (¾ cup each of celery and onion and one cup of finely diced carrots). *Oil* The oil is used to sear the turkey leg and brown the aromatics which introduces some caramelization and more complex flavor notes. *Flour* Regular white wheat flour is used in this recipe. The flour mixes with the liquid in the pot to thicken up the sauce. To make it gluten free you can substitute another thickener of your choice (like cornstarch or arrowroot) but you might want to whisk up a slurry by mixing it with a few teaspoons of liquid (this makes it less likely to have clumps) before adding the slurry to the pot. *Seasoning, herbs and aromatics* The low sodium bouillon contributes a lot to the flavor development in the dish. I actually used a zero sodium bouillon for this but if your bouillon has any salt content then do adjust the salt accordingly. Likewise you can substitute chicken stock for the bouillon dissolved in water, just be sure to adjust the salt. The flavor development from the bouillon is then rounded out with salt, black pepper and garlic. The bay leaves and thyme bring some deep herbaceous notes that increase the complexity. ## Equipment I recommend a heavy-bottomed pot with a lid that can go from stovetop to oven since you'll need to sear on the stovetop and then slow cook in the oven. I'd recommend cast iron in particular, like a Dutch oven or similar cast iron casserole with a lid. I used my [Le Creuset braiser](https://amzn.to/3tkK1E7) which is pictured. The braiser pictured is 3.3 liter / 3.5 quart which is a good size for this recipe. If you don't have a pot that can go from stovetop to oven then feel free to modify the recipe by searing the turkey on the stovetop in a skillet, deglaze with the white wine and then sauté the mirepoix and garlic per the recipe card indications. Once that step is done you can just put all the ingredients in your oven pot and continue the recipe as usual. ## Instructions It really couldn't be simpler. All you have to do is lightly brown the turkey, remove it from the pot, then lightly brown the mirepoix and garlic. To thicken up the gravy that develops from the braising liquid, you'll sprinkle in a bit of regular white wheat flour. If you want to substitute a different thickener like cornstarch or arrowroot then I recommend making a slurry with a few teaspoons of liquid so you avoid introducing any clumps. If using flour then you can just sprinkle it in and mix well. Pour in all the white wine to deglaze then add the water (with the dissolved bouillon cube), the rest of the seasoning and the herbs. Cover and braise in a preheated oven for 1.5 hours (or just one hour if your drumsticks are substantially smaller). ![preparing white wine braise for turkey legs](https://cristinaskitchen.com/wp-content/uploads/2024/01/preparing-white-wine-braise-for-turkey-legs.jpg) ![preparing white wine braise for turkey legs](https://cristinaskitchen.com/wp-content/uploads/2024/01/preparing-white-wine-braise-for-turkey-legs.jpg) ## Serving Suggestion I served this braised turkey in white wine sauce with mashed potatoes and [Roasted Red Kuri Squash with Pecans, Honey & Thyme](https://cristinaskitchen.com/roasted-red-kuri-squash-with-pecans-honey-thyme/). The beautiful rich gravy that develops from the slow braise is absolutely amazing on fluffy mashed potatoes but you could also opt for a different carb element like [Saffron Risotto (Risotto alla Milanese)](https://cristinaskitchen.com/saffron-risotto-risotto-alla-milanese/) or [Creamy Parmesan Polenta with Roasted Garlic](https://cristinaskitchen.com/creamy-parmesan-polenta-with-roasted-garlic/). ![white wine braised turkey leg with roasted squash and mashed potatoes](https://cristinaskitchen.com/wp-content/uploads/2024/01/white-wine-braised-turkey-leg-with-roasted-squash-and-mashed-potatoes-.jpg) ![white wine braised turkey leg with roasted squash and mashed potatoes](https://cristinaskitchen.com/wp-content/uploads/2024/01/white-wine-braised-turkey-leg-with-roasted-squash-and-mashed-potatoes-.jpg) ## Related Looking for more effortlessly elegant meals? Maybe you'll like one of these: - [![cover chicken and veg soup with potatoes](https://cristinaskitchen.com/wp-content/uploads/2026/01/cover-chicken-and-veg-soup-with-potatoes-360x480.jpg)![cover chicken and veg soup with potatoes](https://cristinaskitchen.com/wp-content/uploads/2026/01/cover-chicken-and-veg-soup-with-potatoes-360x480.jpg)Chicken & Vegetable Soup with Potatoes](https://cristinaskitchen.com/chicken-vegetable-soup-with-potatoes/) - [![Fresh homemade Greek-style gyros with grilled meat, fresh vegetables, and feta cheese in pita bread.](https://cristinaskitchen.com/wp-content/uploads/2025/09/feta-red-pepper-chicken-burgers-360x480.jpg)![Fresh homemade Greek-style gyros with grilled meat, fresh vegetables, and feta cheese in pita bread.](https://cristinaskitchen.com/wp-content/uploads/2025/09/feta-red-pepper-chicken-burgers-360x480.jpg)Greek-Style Chicken Burgers with Feta Red Pepper Patties](https://cristinaskitchen.com/greek-style-chicken-burgers-with-feta-red-pepper-patties/) - [![greek chicken patty in pan](https://cristinaskitchen.com/wp-content/uploads/2025/09/greek-chicken-patty-in-pan-360x480.jpg)![greek chicken patty in pan](https://cristinaskitchen.com/wp-content/uploads/2025/09/greek-chicken-patty-in-pan-360x480.jpg)Red Pepper Feta Chicken Patties with Olives](https://cristinaskitchen.com/red-pepper-feta-chicken-patties-with-olives/) - [![coconut curry chicken with sweet corn cover](https://cristinaskitchen.com/wp-content/uploads/2024/09/coconut-curry-chicken-with-sweet-corn-cover-360x480.jpg)![coconut curry chicken with sweet corn cover](https://cristinaskitchen.com/wp-content/uploads/2024/09/coconut-curry-chicken-with-sweet-corn-cover-360x480.jpg)Coconut Curry Chicken with Sweet Corn (One Pot)](https://cristinaskitchen.com/coconut-curry-chicken-with-corn/) ## Recipe ![turkey leg braised in white wine with bay leaves](https://cristinaskitchen.com/wp-content/uploads/2024/01/turkey-leg-braised-in-white-wine-with-bay-leaves-150x150.jpg) ![turkey leg braised in white wine with bay leaves](https://cristinaskitchen.com/wp-content/uploads/2024/01/turkey-leg-braised-in-white-wine-with-bay-leaves-150x150.jpg) 5 from 1 vote ## Braised Turkey in White Wine Sauce Course: Main Course Cuisine: American, Fusion, International Braise, Poultry, turkey Prep Time: 15 minutes minutes Cook Time: 1 hour hour Total Time: 1 hour hour 15 minutes minutes Servings: 4 Calories: 443kcal This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make. [Print Recipe](https://cristinaskitchen.com/wprm_print/braised-turkey-in-white-wine-sauce) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fcristinaskitchen.com%2Fbraised-turkey-in-white-wine-sauce%2F&media=https%3A%2F%2Fcristinaskitchen.com%2Fwp-content%2Fuploads%2F2024%2F01%2Fturkey-leg-slow-braised-in-white-wine.jpg&description=Braised+Turkey+in+White+Wine+Sauce&is_video=false) [Share by Email](mailto:?subject=Check%20out%20this%20recipe%21&body=I%20found%20this%20recipe%20you%20might%20like%3A%0A%0ABraised%20Turkey%20in%20White%20Wine%20Sauce%0Ahttps%3A%2F%2Fcristinaskitchen.com%2Fbraised-turkey-in-white-wine-sauce%2F) [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) 1x 2x 3x Cook Mode Prevent your screen from going dark ### 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 ### Equipment - Heavy-bottomed pot that can go from stovetop to oven Dutch oven or similar is a good option ### Instructions - Preheat oven to 165 C / 330 F. - Finely dice the vegetables and aromatics. - Dissolve the buillon cube in the water. - Pat the turkey leg dry with a paper towel or kitchen cloth. Rub it all over with one teaspoon of the salt. - Heat the oil on medium-high and sear the turkey leg until lightly golden brown (4-5 minutes per side). - Remove the turkey leg to a plate and set aside for now. - Add the mirepoix (onion, celery and carrot) and garlic to the pan. Sauté until lightly browned (4-5 minutes). - Sprinkle the flour evenly on the mirepoix and mix to coat everything well. - Pour in the white wine, water (with dissolved buillon), herbs and seasoning. Mix to combine well. - 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. - Taste and adjust salt to your liking. ### Nutrition Calories: 443kcal \\| Carbohydrates: 13g \\| Protein: 39g \\| Fat: 23g \\| Saturated Fat: 5g \\| Polyunsaturated Fat: 6g \\| Monounsaturated Fat: 11g \\| Trans Fat: 0\.04g \\| Cholesterol: 133mg \\| Sodium: 1683mg \\| Potassium: 977mg \\| Fiber: 3g \\| Sugar: 6g \\| Vitamin A: 7993IU \\| Vitamin C: 11mg \\| Calcium: 97mg \\| Iron: 5mg ## More - [![roast carrots fennel dark cover](https://cristinaskitchen.com/wp-content/uploads/2026/02/roast-carrots-fennel-dark-cover-360x480.jpg)![roast carrots fennel dark cover](https://cristinaskitchen.com/wp-content/uploads/2026/02/roast-carrots-fennel-dark-cover-360x480.jpg)Golden Roasted Carrots & Fennel](https://cristinaskitchen.com/golden-roasted-carrots-fennel/) - [![braised fennel cover](https://cristinaskitchen.com/wp-content/uploads/2026/02/braised-fennel-cover-360x480.jpg)![braised fennel cover](https://cristinaskitchen.com/wp-content/uploads/2026/02/braised-fennel-cover-360x480.jpg)Braised Fennel in Creamy Pan Sauce](https://cristinaskitchen.com/braised-fennel/) - [![curry lamb shank close up](https://cristinaskitchen.com/wp-content/uploads/2026/01/curry-lamb-shank-close-up-360x480.jpg)![curry lamb shank close up](https://cristinaskitchen.com/wp-content/uploads/2026/01/curry-lamb-shank-close-up-360x480.jpg)Jamaican-Style Curry Lamb Shanks](https://cristinaskitchen.com/jamaican-style-curry-lamb-shanks/) - [![fermented soup base cover](https://cristinaskitchen.com/wp-content/uploads/2026/01/fermented-soup-base-cover-360x480.jpg)![fermented soup base cover](https://cristinaskitchen.com/wp-content/uploads/2026/01/fermented-soup-base-cover-360x480.jpg)Zarzavat: Romanian Lacto-Fermented Soup Starter](https://cristinaskitchen.com/zarzavat-romanian-lacto-fermented-soup-starter/) ## Reader Interactions ### Comments No Comments 5 from 1 vote ([1 rating without comment](https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/)) ### Leave a Reply [Cancel reply](https://cristinaskitchen.com/braised-turkey-in-white-wine-sauce/#respond) ## Primary Sidebar ![](https://cristinaskitchen.com/wp-content/uploads/2025/05/DSCF0159-2.jpg) ![](https://cristinaskitchen.com/wp-content/uploads/2025/05/DSCF0159-2.jpg) Welcome to my kitchen where you'll find well-tested step-by-step recipes focused on European home-cooking, Romanian roots and global shoots. 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Readable Markdown	This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make. ![turkey leg slow braised in white wine](https://cristinaskitchen.com/wp-content/uploads/2024/01/turkey-leg-slow-braised-in-white-wine.jpg) Turkey isn't only for Thanksgiving\! Braised turkey in white wine sauce is a great way to enjoy hearty and flavorful turkey in a unique way. When you make this dish with whole turkey drumsticks [braised low and slow](https://cristinaskitchen.com/what-is-braising-and-how-is-it-done/) you end up with super tender fall-off-the-bone turkey meat. Forget the breast - dark meat is where it's at\! The best part is that it's a really easy meal to throw together that involves very little prep. Pro tip: you can also make this a one pot meal by throwing some cubed potatoes to the braise\! If you like easy-to-make meals that make meat go further, you might also like my [Braised Veal Shanks with White Beans & Kale](https://cristinaskitchen.com/braised-veal-shanks-with-white-beans-kale/) or [Hearty Chicken and Chickpea Soup.](https://cristinaskitchen.com/hearty-chicken-and-chickpea-soup-instant-pot-friendly/) ## Ingredients Besides the turkey and white wine, the other ingredients in this dish are quite simple, whole food ingredients that come together to complement the qualities of the turkey meat. ![white wine braised turkey leg](https://cristinaskitchen.com/wp-content/uploads/2024/01/white-wine-braised-turkey-leg.jpg) *Turkey drumstick(s)* I used one jumbo turkey drumstick for this recipe. It weighed about 900 grams / 1 lb. You can substitute a few smaller turkey drumsticks instead or even use chicken drumsticks. If you use smaller drumsticks (whether turkey or chicken) then reduce the braise time to one hour and check if the meat is fork tender. *Dry white wine* The white wine provides the overall flavor base for the dish. A mellow dry white wine is a good option. If you don't cook with wine, you can substitute chicken stock or more water plus an extra low or no-sodium bouillon cube. *Mirepoix: onion, celery and carrot* You don't have to be too fussy about the quantities. Since these vegetables (onions and carrots in particular) can come in very different sizes, a good reference is to just aim for about 2.5 cups of mirepoix (¾ cup each of celery and onion and one cup of finely diced carrots). *Oil* The oil is used to sear the turkey leg and brown the aromatics which introduces some caramelization and more complex flavor notes. *Flour* Regular white wheat flour is used in this recipe. The flour mixes with the liquid in the pot to thicken up the sauce. To make it gluten free you can substitute another thickener of your choice (like cornstarch or arrowroot) but you might want to whisk up a slurry by mixing it with a few teaspoons of liquid (this makes it less likely to have clumps) before adding the slurry to the pot. *Seasoning, herbs and aromatics* The low sodium bouillon contributes a lot to the flavor development in the dish. I actually used a zero sodium bouillon for this but if your bouillon has any salt content then do adjust the salt accordingly. Likewise you can substitute chicken stock for the bouillon dissolved in water, just be sure to adjust the salt. The flavor development from the bouillon is then rounded out with salt, black pepper and garlic. The bay leaves and thyme bring some deep herbaceous notes that increase the complexity. ## Equipment I recommend a heavy-bottomed pot with a lid that can go from stovetop to oven since you'll need to sear on the stovetop and then slow cook in the oven. I'd recommend cast iron in particular, like a Dutch oven or similar cast iron casserole with a lid. I used my [Le Creuset braiser](https://amzn.to/3tkK1E7) which is pictured. The braiser pictured is 3.3 liter / 3.5 quart which is a good size for this recipe. If you don't have a pot that can go from stovetop to oven then feel free to modify the recipe by searing the turkey on the stovetop in a skillet, deglaze with the white wine and then sauté the mirepoix and garlic per the recipe card indications. Once that step is done you can just put all the ingredients in your oven pot and continue the recipe as usual. ## Instructions It really couldn't be simpler. All you have to do is lightly brown the turkey, remove it from the pot, then lightly brown the mirepoix and garlic. To thicken up the gravy that develops from the braising liquid, you'll sprinkle in a bit of regular white wheat flour. If you want to substitute a different thickener like cornstarch or arrowroot then I recommend making a slurry with a few teaspoons of liquid so you avoid introducing any clumps. If using flour then you can just sprinkle it in and mix well. Pour in all the white wine to deglaze then add the water (with the dissolved bouillon cube), the rest of the seasoning and the herbs. Cover and braise in a preheated oven for 1.5 hours (or just one hour if your drumsticks are substantially smaller). ![preparing white wine braise for turkey legs](https://cristinaskitchen.com/wp-content/uploads/2024/01/preparing-white-wine-braise-for-turkey-legs.jpg) ## Serving Suggestion I served this braised turkey in white wine sauce with mashed potatoes and [Roasted Red Kuri Squash with Pecans, Honey & Thyme](https://cristinaskitchen.com/roasted-red-kuri-squash-with-pecans-honey-thyme/). The beautiful rich gravy that develops from the slow braise is absolutely amazing on fluffy mashed potatoes but you could also opt for a different carb element like [Saffron Risotto (Risotto alla Milanese)](https://cristinaskitchen.com/saffron-risotto-risotto-alla-milanese/) or [Creamy Parmesan Polenta with Roasted Garlic](https://cristinaskitchen.com/creamy-parmesan-polenta-with-roasted-garlic/). ![white wine braised turkey leg with roasted squash and mashed potatoes](https://cristinaskitchen.com/wp-content/uploads/2024/01/white-wine-braised-turkey-leg-with-roasted-squash-and-mashed-potatoes-.jpg) Looking for more effortlessly elegant meals? Maybe you'll like one of these: - [Chicken & Vegetable Soup with Potatoes](https://cristinaskitchen.com/chicken-vegetable-soup-with-potatoes/) - [Greek-Style Chicken Burgers with Feta Red Pepper Patties](https://cristinaskitchen.com/greek-style-chicken-burgers-with-feta-red-pepper-patties/) - [Red Pepper Feta Chicken Patties with Olives](https://cristinaskitchen.com/red-pepper-feta-chicken-patties-with-olives/) - [Coconut Curry Chicken with Sweet Corn (One Pot)](https://cristinaskitchen.com/coconut-curry-chicken-with-corn/) ## Recipe ![turkey leg braised in white wine with bay leaves](https://cristinaskitchen.com/wp-content/uploads/2024/01/turkey-leg-braised-in-white-wine-with-bay-leaves-150x150.jpg) 5 from 1 vote Course: Main Course Cuisine: American, Fusion, International Braise, Poultry, turkey Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 4 Calories: 443kcal This braised turkey in white wine sauce is a really tender and flavorful slow cooked meal that's almost effortless to make. [Print Recipe](https://cristinaskitchen.com/wprm_print/braised-turkey-in-white-wine-sauce) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fcristinaskitchen.com%2Fbraised-turkey-in-white-wine-sauce%2F&media=https%3A%2F%2Fcristinaskitchen.com%2Fwp-content%2Fuploads%2F2024%2F01%2Fturkey-leg-slow-braised-in-white-wine.jpg&description=Braised+Turkey+in+White+Wine+Sauce&is_video=false) [Save](https://app.grow.me/) - 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 - Heavy-bottomed pot that can go from stovetop to oven Dutch oven or similar is a good option - Preheat oven to 165 C / 330 F. - Finely dice the vegetables and aromatics. - Dissolve the buillon cube in the water. - Pat the turkey leg dry with a paper towel or kitchen cloth. Rub it all over with one teaspoon of the salt. - Heat the oil on medium-high and sear the turkey leg until lightly golden brown (4-5 minutes per side). - Remove the turkey leg to a plate and set aside for now. - Add the mirepoix (onion, celery and carrot) and garlic to the pan. Sauté until lightly browned (4-5 minutes). - Sprinkle the flour evenly on the mirepoix and mix to coat everything well. - Pour in the white wine, water (with dissolved buillon), herbs and seasoning. Mix to combine well. - 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. - Taste and adjust salt to your liking. Calories: 443kcal \\| Carbohydrates: 13g \\| Protein: 39g \\| Fat: 23g \\| Saturated Fat: 5g \\| Polyunsaturated Fat: 6g \\| Monounsaturated Fat: 11g \\| Trans Fat: 0\.04g \\| Cholesterol: 133mg \\| Sodium: 1683mg \\| Potassium: 977mg \\| Fiber: 3g \\| Sugar: 6g \\| Vitamin A: 7993IU \\| Vitamin C: 11mg \\| Calcium: 97mg \\| Iron: 5mg
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