Cook Along with Chef Deniz: Porcini Rubbed Turkey Leg au Vin with Chestnuts

October 01, 2020

Cook Along with Chef Deniz: Porcini Rubbed Turkey Leg au Vin with Chestnuts

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight, Chef Deniz was talking turkey! Local, delicious turkey from our friends at JD Farms here in Langley. Chef Deniz will take you through a few really delicious options for your next festive celebration.. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.

Porcini Rubbed Turkey Leg au Vin with Chestnuts

Yields: 4 portions.


  • 2 turkey legs and thighs attached
  • 100mL porcini powder
  • 2 onions, fine diced
  • 1 leek, sliced thin and washed
  • 3 stalks of celery, fine diced
  • 5 bay leaves
  • 3 carrots fine diced
  • 5 garlic, puréed
  • 5 stalks of thyme
  • 5 stalks of rosemary
  • 1.5L dry red wine
  • 1L dark turkey stock, or chicken
  • 300g crimini mushrooms, wiped clean
  • 400g chestnuts, peeled, or frozen


  1. Preheat your oven to 400F. Season the turkey legs and thighs with salt and let it rest 5 minutes. Generously sprinkle the porcini powder.
  2. In a large pan, sear the turkey until golden brown. Spare to the side, add carrots, celery, onions, garlic, thyme, rosemary, bay leaves and leeks into the an and cook until translucent.
  3. Deglaze with red wine and reduce by 1/3. Add the stock, bring up to a boil, add mushrooms.
  4. In a large baking dish pour sauce in the bottom and with the turkey on top covered with liquid only 1/2 the way. Transfer and cook in the oven around 45 minutes to 1 hour depending on the size of the meat, or the internal temperature reads 160F.
  5. When cooked rest the turkey and reduce and season the cooking liquid until slightly thickened and syrupy. Serve.

Prep Time: 15 Minutes

Cook time: 90 Minutes

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