Directions

Preheat the Oven

1. Preheat your oven to 350°F (175°C)

Prep the Turkey Thighs

1. Pat turkey thighs dry with paper towels and season generously with salt and pepper.

Cook the Pancetta

1. 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

1. 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.

2. Tip: Browning locks in juices and the brown bits left in the pan help build a rich base flavour for the sauce.

3. Transfer the browned thighs to a sheet pan and roast in the oven while you prepare the sauce.

Prepare the Mushroom-Wine Sauce

1. Increase heat to medium-high and add mushrooms to the pan. Sauté for 6–8 minutes until browned.

2. 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.
3. Sprinkle flour over the vegetables using a sieve. Stir and cook for 1 minute to eliminate the raw taste.

Deglaze and Build the Sauce

1. Pour in rosé wine and bring to a gentle boil for 2 minutes.

2. Stir in chicken stock, Dijon mustard, thyme sprigs, and bay leaves.

Braise the Turkey

1. Remove the turkey thighs from the oven and nestle them into the sauce.

2. Sprinkle the pancetta over the top. Cover the pan with a lid and return it to the oven.
3. Cook for 30 minutes covered. Raise the temperature to 400°F uncover and cook for another 40 minutes, until the turkey is golden and reaches an internal temperature of 170°F (°C).

Thicken the Sauce

1. Remove the pan from the oven and place it over medium-high heat on the stove.

2. Discard thyme sprigs and bay leaves. Remove turkey thighs and set aside.
3. Bring the sauce to a boil and stir in the cornstarch slurry. Boil for 10 minutes, stirring occasionally, until thickened to desired consistency.

Serve

1. Place turkey thighs over a bed of creamy mashed potatoes.

2. Spoon the mushroom-wine sauce generously over the turkey (and the potatoes if you’d like)
3. Garnish with fresh parsley and serve immediately.
4. Bon appétit!

Tips for Success

1. Wine Choice: Use a good-quality dry rosé for a balance of acidity and sweetness in the sauce.

2. Turkey Prep: Patting the thighs dry helps achieve a crisp, golden sear.

3. Leftovers: This dish tastes even better the next day, as the flavours continue to meld.