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Braised Turkey with Onions

Tender, melt-in-your-mouth meat in a rich, silky sauce! This fragrant dish is a showstopper on any holiday table, and guests will be after you for the secret to that gravy. Any cook will beg you to share how it's made — and today I'm sharing it.

mariyaAuthor avatar
Recipe author
Turkey stewed with onions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 9 g
Fats 29 % 6 g
Carbohydrates 29 % 6 g
116 kcal
GI: 40 / 0 / 60
  • Separate each turkey leg at the joint into a thigh and a drumstick. Rub them generously all over with salt and black pepper and let them marinate at room temperature for an hour. Set a Dutch oven (or a heavy-bottomed pot) over medium heat, add the olive oil, let it warm, then add the butter. Meanwhile, sift the flour (use about 160 g / 1⅓ cups) onto a plate and dredge the skin of the turkey pieces, without shaking off the excess. Lay the pieces skin-side down in the pot and sear on that one side only until deep brown, 5–8 minutes. Transfer to a plate. Peel and rinse all the onions: finely chop the yellow onion and the leek, and set the pearl onions aside whole for later. Peel, wash, and chop the garlic and celery. Add the yellow onion, leek (white parts only), celery, and garlic to the pot and sauté for 10–12 minutes until golden, stirring often so nothing scorches. Sprinkle in the remaining flour and cook 2 more minutes. Pour in the wine and slowly bring the sauce to a simmer. Stirring constantly, reduce the gravy until thick. Add the finely chopped thyme, bay leaf, and turkey broth; season with salt and bring to a boil. Return the turkey to the pot browned-side up, adding more broth if needed but keeping the crisp skin above the liquid, and braise until fully cooked. Move the turkey to a plate and add the pearl onions to the sauce to simmer for 20–25 minutes. Transfer the onions to join the turkey, then continue reducing the gravy until it's cut down to about a third of its volume (another 20 minutes or so). In a small bowl, whisk together the egg yolk and cream, then temper it with a cup of the hot gravy. Gently stir the mixture back into the pot and immediately pull it off the heat — even a brief delay can curdle the sauce and ruin your work. Strain the finished sauce, return it to the pot, and season with salt and pepper to taste. Add the turkey and onions back in, warm through, and serve sprinkled with parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Turkey carcass without skin - 161  kcal/100g
  • Turkey of the II category - 194  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • White wine - 78  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Leek - 33  kcal/100g
  • Salt - 0  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Olive oil - 913  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Broth - 15  kcal/100g
  • Celery stalk - 12  kcal/100g

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