Prepare to embark on a culinary journey that will transport your taste buds straight to the elegant dining rooms of the White House! This classic French-inspired Turkey Poulette is not just a meal, but a historical gastronomic experience that promises to elevate your cooking skills and impress even the most discerning dinner guests. With tender turkey thighs braised in a luxurious wine-infused sauce, this recipe is about to become your new go-to comfort food that combines sophistication with hearty, soul-warming flavors.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 turkey thighs
- 1 onion, chopped
- 2 carrots, sliced
- 2 cups chicken broth
- 1 cup white wine
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables. Pat turkey thighs dry with paper towels and season generously with salt and pepper.
- Heat a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add a small amount of oil and brown turkey thighs on both sides until golden, about 4-5 minutes per side. Remove thighs and set aside.
- In the same pan, sauté chopped onions and sliced carrots until they begin to soften and develop light caramelization, approximately 5-6 minutes.
- Sprinkle flour over the vegetables and stir continuously for 2 minutes to create a light roux, which will help thicken the sauce.
- Slowly pour in white wine, stirring to deglaze the pan and scrape up any browned bits from the bottom. Add chicken broth and thyme, stirring to combine.
- Return turkey thighs to the pan, nestling them into the liquid. Reduce heat to low, cover, and simmer gently for 45-50 minutes or until turkey is tender and reaches an internal temperature of 165°F (74°C).
- Remove turkey thighs and increase heat to reduce sauce until it reaches desired consistency, about 5-7 minutes.
- Taste sauce and adjust seasoning with additional salt and pepper if needed. Plate turkey thighs and spoon sauce and vegetables over the top.
- Serve hot, optionally garnished with fresh parsley or thyme sprigs.
Tips
- Pat the turkey thighs completely dry before seasoning to ensure a perfect golden-brown sear that locks in maximum flavor.
- Use a heavy-bottomed Dutch oven or cast-iron skillet for even heat distribution and superior browning.
- Don't rush the roux - taking 2 full minutes to cook the flour helps eliminate raw flour taste and creates a rich, smooth sauce.
- For an extra layer of flavor, consider adding a bay leaf or a splash of brandy when deglazing the pan.
- Use a meat thermometer to ensure the turkey reaches exactly 165°F (74°C) for perfect doneness without drying out the meat.
- Let the turkey rest for 5-10 minutes after cooking to allow juices to redistribute, ensuring each bite is moist and tender.
- If the sauce is too thin, continue reducing; if too thick, add a little more broth to achieve the perfect consistency.
Nutrition Facts
Calories: 381kcal
Carbohydrates: 11g
Protein: 30g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 90mg
