Type what you have

Ingredients

• ✓ skin
• all-purpose flour
• salt
• pepper
• herbes de provence
• bacon
• turkey thigh
• turkey leg
• shallot
• olive oil
• butter
• white wine
• chicken stock
• parsley
• aluminum foil

Instructions

1. 1 Preheat the oven to 350 degrees F. Mix the flour with salt, pepper and herbes de Provence and set aside.
2. 2 Heat a large ovenproof Dutch oven or cast-iron skillet over medium-high heat. Fry bacon for 5-8 minutes, stirring occasionally. When fat has rendered, remove bacon to a bowl with a slotted spoon. Leave bacon grease in the pan.
3. 3 Coat each piece of turkey in the flour mixture and transfer to the hot pan. Pan fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on a plate. Cover with Reynolds Wrap® Aluminum Foil.
4. 4 Add the shallots to the pan with a tablespoon of olive oil and butter. Saute for 5-10 minutes, until soft, fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes.
5. 5 Add the turkey and bacon back to the pan. Cut a tablespoon of butter into small pieces and place over the top of the turkey thighs.
6. 6 Transfer the pan to the oven. Bake for 30-40 minutes, basting every 15 minutes with the pan sauce. If the turkey is browning too quickly, cover with foil while baking. Remove from oven when a meat thermometer reads 165 degrees F to indicate it is fully cooked. Remove from oven and let rest for 10-15 minutes.

By Reynolds KitchensR

Ingredients

• ✓ skin
• butter
• garlic
• paprika
• italian seasoning
• garlic and herb seasoning blend
• salt
• black pepper
• turkey breast
• shallot
• butter
• white wine
• chicken stock
• all-purpose flour
• half-and-half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 1/4 cup butter, garlic, paprika, Italian seasoning, herb seasoning, salt, and pepper together in a bowl.
3. 3 Place turkey, skin-side up, in a roasting pan. Loosen skin with fingers; spread 1/2 of the butter mixture over turkey and under skin. Reserve remaining butter mixture. Tent turkey loosely with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Baste with remaining butter mixture, return to oven and continue to cook until juices run clear and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F (74 degrees C), about 30 minutes more. Remove to a cutting board and let rest for 10 to 15 minutes.
5. 5 Transfer about 1 tablespoon of pan drippings to a medium skillet. Add shallot and cook on low until translucent, about 5 minutes.
6. 6 Add 1 tablespoon butter to the skillet; whisk in wine, scraping up any browned bits from the bottom of the pan. Whisk in stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
7. 7 Slice turkey and serve with gravy.

By takestu2tango