• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
8
Nutritional Information

Per serving

Calories:
632
Protein:
55 g
Fat:
15 g
Carbohydrates:
60 g
Sodium:
836 mg

Credit
Marie-Noël Ouimet / @urbaine_city

Serves: 5
Prep Time: 30 mins
Cook Time: 2.33 hrs
  1. Preheat the oven to 350 °F.
  2. In an oven-proof cooking pot with a lid, heat half of the oil. Sear the turkey on all sides until golden. Season with salt and pepper. Set turkey aside.
  3. In the same pot, heat the remaining oil. Brown the onion, the carrot and the celery for a few minutes, until the onion becomes translucent.
  4. Add garlic and continue cooking for 2 minutes.
  5. Sprinkle flour on the vegetables and mix well. Add thyme and 1 bay leaf.
  6. Deglaze with white wine. Mix well and bring to a boil, until liquid has reduced by half.
  7. Return turkey to pot. Pour poultry broth up to mid-height (see 2nd note).
  8. Bring to a boil, cover and continue cooking in the oven for 2 hours.
  9. Remove turkey from the oven. Debone and pull turkey. Return to pot. Adjust seasoning, if needed.
  10. In the meantime, cook pasta al dente in salted boiling water (follow cooking instructions on package). Drain.
  11. Serve pasta with pulled turkey sauce.
  12. Garnish with chopped parsley and parmesan.

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