LCBO Food & Drink Autumn 2024

TALKIN’ TURKEY

Smoky Red Wine–Braised Turkey Legs

Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favourite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL cans of drained and rinsed cannellini beans into the pot when you add the mushrooms. 4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks separated 2 tsp (10 mL) Diamond Crystal kosher salt 1/4 tsp (1 mL) freshly ground black pepper 3/4 tsp (4 mL) ground allspice 1 tbsp (15 mL) canola or grapeseed oil 12 small shallots, peeled, root end intact 1 bottle (750 mL) Ontario Pinot Noir 3 cups (750 mL) homemade chicken stock or 30% reduced‑salt chicken broth 2 sprigs rosemary 2 bay leaves 4 oz (115 g) double-smoked bacon, in one piece 1 tbsp (15 mL) butter 8 oz (225 g) small cremini mushrooms, trimmed 1/4 cup (60 mL) chopped parsley

rosemary, bay leaves and bacon; boil 10 minutes.

Set Dutch oven over medium-low heat, add mushrooms and simmer 15 minutes. Return turkey and shal lots to sauce, sprinkle with parsley and serve.

1. Preheat oven to 325°F (163°C).

2. Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice. 3. Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over, working in batches if necessary, about 12 minutes total per batch. Remove to a plate. 4. In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add

5. Return turkey and juices to pot, cover and place in oven. Cook 11/2 hours. 6. Meanwhile, melt butter in a skil let over medium-low heat. Cook mushrooms until browned, about 7 minutes. 7. Remove turkey and shallots to a platter and tent with foil. Discard rosemary, bay leaves and bacon.

Serves 6 to 8

WHAT TO SERVE Flat Rock Pinot Noir VQA VINTAGES ESSENTIALS 1545, $24.95 Pouring the same wine you used for braising is game, set and match. A fruity, herbal Ontario Pinot Noir ticks all the boxes.

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———————— AUTUMN 2024