Turkey Au Vin Rosé (Turkey Thighs in Rosé Wine). Inspired by the classic French dish Coq au Vin, this elevated recipe offers a fresh and flavourful twist by swapping chicken for turkey thighs and red wine for a crisp, dry rosé. The result is a dish that is lighter in taste but equally luxurious.
The turkey thighs are braised to tender perfection in a rich, velvety sauce infused with the subtle fruitiness of rosé wine, earthy mushrooms, smoky pancetta, and fragrant fresh herbs.
Every bite is a harmony of savory and sophisticated flavours, making it a comforting yet refined choice for dinner. Whether you are hosting a special occasion or treating your family to something extraordinary, this recipe is sure to impress. Serve it with creamy mashed potatoes to capture every drop of the luscious sauce or pair it with warm, crusty bread for an irresistible, restaurant-quality experience at home.
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Ingredients
Turkey
- Turkey thighs
- Salt and freshly ground pepper
Base Flavours
- Pancetta
- Avocado or olive oil
- Unsalted butter
Vegetables
- Cremini mushrooms
- Shallots
- Celery
- Carrots
- Garlic
Sauce
- All-purpose flour
- Rosé wine
- Chicken broth
- Dijon mustard
- Fresh thyme
- Bay leaves
- Cornstarch
Finishing
- Fresh parsley
See recipe card below for quantities.
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prep the Turkey Thighs
Pat turkey thighs dry with paper towels and season generously with salt and pepper.
Cook the Pancetta
In a sauté pan or sauteuse, heat avocado oil over medium heat. Cook the pancetta for 3–5 minutes until browned and crispy. Use a slotted spoon to transfer it to a paper towel-lined plate.
Brown the Turkey
Using the same pan, brown two turkey thighs at a time, skin side down, for 5 minutes until golden. Flip and cook another 5 minutes. Repeat with the remaining thighs. Tip: Browning locks in juices and the brown bits left in the pan help build a rich base flavour for the sauce.
Transfer the browned thighs to a sheet pan and roast in the oven while you prepare the sauce.
Prepare the Mushroom-Wine Sauce
Increase heat to medium-high and add mushrooms to the pan. Sauté for 6–8 minutes until browned.
Reduce heat to medium-low and stir in shallots, celery, carrots, and butter. Cook for 3–4 minutes, stirring occasionally, and scraping up any browned bits from the bottom of the pan. Add in the garlic. Cook another 3–4 minutes until vegetables are tender.
Sprinkle flour over the vegetables using a sieve. Stir and cook for 1 minute to eliminate the raw taste.
Build the Sauce
Pour in rosé wine and bring to a gentle boil for 2 minutes.
Stir in chicken stock, Dijon mustard, thyme sprigs, and bay leaves.
Braise the Turkey
Remove the turkey thighs from the oven and nestle them into the sauce.
Sprinkle the pancetta over the top. Cover the pan with a lid and return it to the oven.
Cook for 30 minutes covered. Raise the temperature to 400°F uncover and cook for another 40 minutes, until the turkey is golden brown and reaches an internal temperature of 170°F (°C).
Thicken the Sauce
Remove the pan from the oven and place it on the stove over medium-high heat.
Discard thyme sprigs and bay leaves. Remove turkey thighs and set aside.
Bring the sauce to a boil and stir in the cornstarch slurry. Boil for 10 minutes, stirring occasionally, until thickened to desired consistency.
Once the sauce has thickened, you can return the thighs back into the pan until you are ready to serve.
How to Serve the Turkey au Vin Rosé
Place turkey thighs over a bed of creamy mashed potatoes. Spoon the mushroom-wine sauce generously over the turkey (and the potatoes if you would like) Garnish with fresh parsley and serve immediately. Bon appétit!
Watch how this Turkey Au Vin Rosé was made.
Tips for Success
- Wine Choice: Dry rosés, such as one from Provence or Tavel, is ideal. Avoid sweet rosés, as they can overpower the savory flavours of the dish.
- Turkey Prep: Patting the thighs dry helps achieve a crisp, golden sear.
- Leftovers: This dish tastes even better the next day, as the flavours continue to meld.
- Wine pairing suggestions that would complement the dish:
- Rosé: A classic dry Provençal rosé with bright acidity and hints of red berries, herbs, and minerality that enhance the flavours of the wine-based sauce.
- White Wine: Choose a lightly oaked or unoaked Chardonnay with hints of stone fruits and citrus to complement the creamy elements in the sauce.
- Light Red Wine: Pinot Noir is also a great choice. Its red fruit notes, earthy undertones, and light tannins make it a great match, particularly if you enjoy red wines with poultry.
- Please drink responsibly.
FAQs
Yes, traditional coq au vin uses, bone-in chicken thighs with skin on. The cooking time will likely be shorter, so use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
You can, but bone-in turkey thighs add more flavour to the dish. If you opt for boneless thighs, reduce the cooking time slightly to prevent overcooking.
Creamy mashed potatoes are a classic choice for soaking up the flavourful sauce. You can also serve it with crusty bread, roasted vegetables, or a light green salad.
You can substitute pancetta with diced bacon or even smoked turkey bacon. For a non-pork option, omit it entirely and add a dash of smoked paprika for extra flavor.
If you would prefer not to use wine, you can replace it with an equivalent volume of another liquid. While I have not personally tested these substitutions in this recipe, they are widely used alternatives in similar dishes:
1. White Grape Juice and Lemon Juice (Wine-Free Option) Mix 3 cups of white grape juice with 3 tablespoons of fresh lemon juice. This combination is often used to mimic the fruity acidity of wine.
2. Apple Cider and White Vinegar (Balanced and Fruity) Combine 3 cups of apple cider with 3 tablespoons of white vinegar. The cider offers natural sweetness, while vinegar introduces some acidity to balance the flavours.
3. Chicken or Vegetable Stock with Vinegar (Savory Option) Replace the wine with 3 cups of chicken or vegetable stock and add 3 tablespoons of white wine vinegar or apple cider vinegar. This approach ensures the sauce remains savory and flavourful.
4. Pomegranate Juice (Rich and Fruity) Use 3 cups of pomegranate juice. This choice can bring a fruity, slightly tart flavour and a vibrant colour to the sauce.
These substitutions will alter the flavour profile, but the dish should still be delicious. For example, grape juice or pomegranate juice will create a sweeter sauce, while stock and vinegar will keep it savory. The combination of pancetta, mushrooms, and herbs ensures the sauce will remain rich and satisfying.
If using a sweeter substitute (like grape juice or pomegranate juice), consider tasting the sauce during cooking and adjusting the balance with a pinch of salt, a splash of vinegar, or a teaspoon of Dijon mustard. Otherwise, the recipe method remains the same since the liquid volume stays consistent.
If you try any of these options, please come back to let us know.
Equipment Used
This recipe was made using the Hestan Culinary Thomas Keller 6QT Rondeau, and 12.5″ Universal Lid the quarter sheet pan for prep. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Turkey Au Vin Rosé (Turkey Thighs in Rosé Wine) recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thank you, Elaine & James!
Turkey Au Vin Rosé (Turkey Thighs in Rosé Wine)
Ingredients
Turkey
- 4 turkey thighs about 1 pound each
- Salt and freshly ground pepper to taste
Base Flavours
- 4 oz diced pancetta
- 1 tablespoon avocado or olive oil
- 2 tablespoons unsalted butter
Vegetables
- 1 pound cremini mushrooms small mushrooms left whole, larger mushrooms halved or quartered
- 3 shallots finely chopped
- 2 celery stalks sliced
- 3 small/medium carrots or 2 large carrots sliced
- 4 garlic cloves minced
Sauce
- 2 tablespoons all-purpose flour
- 750 ml rosé wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water, to make a slurry
Finishing
- 2 tablespoons fresh parsley chopped
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prep the Turkey Thighs
- Pat turkey thighs dry with paper towels and season generously with salt and pepper.
Cook the Pancetta
- In a sauté pan or sauteuse, heat avocado oil over medium heat. Cook the pancetta for 3–5 minutes until browned and crispy. Use a slotted spoon to transfer it to a paper towel-lined plate.
Brown the Turkey
- Using the same pan, brown two turkey thighs at a time, skin side down, for 5 minutes until golden. Flip and cook another 5 minutes. Repeat with the remaining thighs. Tip: Browning locks in juices and the brown bits left in the pan help build a rich base flavour for the sauce.
- Transfer the browned thighs to a sheet pan and roast in the oven while you prepare the sauce.
Prepare the Mushroom-Wine Sauce
- Increase heat to medium-high and add mushrooms to the pan. Sauté for 6–8 minutes until browned.
- Reduce heat to medium-low and stir in shallots, celery, carrots, and butter. Cook for 3–4 minutes, stirring occasionally, and scraping up any browned bits from the bottom of the pan. Add in the garlic. Cook another 3–4 minutes until vegetables are tender.
- Sprinkle flour over the vegetables using a sieve. Stir and cook for 1 minute to eliminate the raw taste.
Build the Sauce
- Pour in rosé wine and bring to a gentle boil for 2 minutes.
- Stir in chicken stock, Dijon mustard, thyme sprigs, and bay leaves.
Braise the Turkey
- Remove the turkey thighs from the oven and nestle them into the sauce.
- Sprinkle the pancetta over the top. Cover the pan with a lid and return it to the oven.
- Cook for 30 minutes covered. Raise the temperature to 400°F uncover and cook for another 40 minutes, until the turkey is golden brown and reaches an internal temperature of 170°F (°C).
Thicken the Sauce
- Remove the pan from the oven and place it on the stove over medium-high heat.
- Discard thyme sprigs and bay leaves. Remove turkey thighs and set aside.
- Bring the sauce to a boil and stir in the cornstarch slurry. Boil for 10 minutes, stirring occasionally, until thickened to desired consistency.Once the sauce has thickened, you can return the thighs back into the pan until you are ready to serve.
Serve
- Place turkey thighs over a bed of creamy mashed potatoes. Spoon the mushroom-wine sauce generously over the turkey (and the potatoes if you would like) Garnish with fresh parsley and serve immediately.Bon appétit!
Rate this Recipe:
- If you make this, please leave a review letting us know how it was! Each review helps so much Thank you!
Notes
- Wine Choice: Dry rosés, such as one from Provence or Tavel, is ideal. Avoid sweet rosés, as they can overpower the savory flavours of the dish.
- Turkey Prep: Patting the thighs dry helps achieve a crisp, golden sear.
- Leftovers: This dish tastes even better the next day, as the flavours continue to meld.
- Wine pairing suggestions that would complement the dish:
- Rosé: A classic dry Provençal rosé with bright acidity and hints of red berries, herbs, and minerality that enhance the flavours of the wine-based sauce.
- White Wine: Choose a lightly oaked or unoaked Chardonnay with hints of stone fruits and citrus to complement the creamy elements in the sauce.
- Light Red Wine: Pinot Noir is also a great choice. Its red fruit notes, earthy undertones, and light tannins make it a great match, particularly if you enjoy red wines with poultry.
- Please drink responsibly.
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