The turkey pot roast with Barolo wine is a somewhat unusual recipe for cooking white meat. I cooked it on instinct and didn’t know if it would make it to the blog, but it was so good, tender, and juicy that I couldn’t not share it.
I made it for a casual dinner, but it’s definitely a great idea for Sunday lunch or other occasions.
The cooking time is a bit long, but like with baking, patience is key, and the result is rewarding.
Sure, seeing it with such a dark color might not make the best impression, but we can’t always judge based on looks.
With a really simple seasoning, it turned out to be an amazing dish.
Try the recipe, and I’m sure you’ll make it often!!!
If you make this or any other of my recipes from the blog, send me photos, and I’ll post them on my page with your name.
About 522 calories per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Turkey pot roast with Barolo wine
- 1 turkey thigh (rosemary, sage, bay leaf, thyme – alternatively buy meat seasoning mix)
- to taste salt
- to taste pepper
- 2 onions (medium-sized)
- 10 oz Barolo wine
- water (as needed)
- 3 tablespoons extra virgin olive oil
Tools
- 1 Pot roasting pot
Preparation of Turkey pot roast with Barolo wine
First, season the exterior of the meat with all the spices. If you use a meat seasoning mix, be cautious with the salt, as it often already contains it.
Put the oil in the pot, heat it up, and add the meat, cooking it on all sides for about 10 minutes.
Meanwhile, cut the onions into wedges that are not too thick and continue cooking, letting the onions wilt a bit.
At this point, add the wine and cook over medium-low heat for about 1 hour and 30 minutes, occasionally turning the meat.
If the liquid reduces too much during cooking, add the necessary amount of water or more wine.
Once cooked, turn off the heat, transfer the meat to a cutting board, and let it cool down a bit.
Use an immersion blender to blend everything in the pot, and if there isn’t enough liquid, add some water.
Cut the turkey thigh into slices or pieces, remove any bones, and put the cut turkey back into the pot with the blended liquid.
Continue cooking until the sauce thickens into a semi-dense gravy……
…..at this point, plate it and serve.
