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

Porcini Rubbed Turkey Leg au Vin with Chestnuts

Yields: 4 portions.

Ingredients:

• 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

Instructions:

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