Make our turkey au vin, then discover more Christmas turkey recipes and our coq au vin, duck and shallots au vin and guinea fowl au vin.

You can make this up to two days ahead and reheat it on the day you want. Cool and chill it in the original pan if you have space.

Turkey au vin recipe


  • 2 whole turkey legs (if you can only get drumsticks, buy 4)
  • 1 turkey breast fillet (about 500g – a boneless turkey roasting joint is a good option)
  • 1 tbsp plain flour
  • 2 tbsp vegetable oil
  • 1 large carrot
  • 2 parsnips
  • 2 celery sticks, cut into batons
  • 1 large thyme sprig
  • 1 bay leaf
  • 500ml red wine
  • 500ml chicken stock
  • roast potatoes and roast sprouts, to serve


  • STEP 1

    Dust the skin on the turkey legs and turkey breast fillet with the flour and some seasoning. Heat the vegetable oil in a shallow casserole and fry the skin side of the turkey pieces until they are brown. Briefly fry the underside of the turkey breast until golden brown. Add the carrot, parsnips, celery sticks, thyme and bay leaf, and stir everything for a minute. Add the red wine and bring it to the boil, simmer for a minute, then add the chicken stock (make sure the liquid is below the level of the top skin) and bring everything back to the boil.

  • STEP 2

    Put a lid on the casserole and move it to an oven heated to 160C/140C fan/gas 3. Cook for 1 hr 30 mins with the lid on, then remove the lid and cook for another 30 mins to reduce the liquid and crisp the skin – the flesh on the legs should be almost falling off the bones. Serve slices of the breast with some leg meat, the sauce and veg. Roast potatoes and roast sprouts would work well as an accompaniment.


Lulu GrimesManaging editor

Alternative ways with red wine


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