Serious Eats: Recipes
Provençal Turkey Roast with Riesling
When the idea of roasting a whole turkey for Thanksgiving rustles your feathers, braise a simple tied turkey breast roast instead. No bones to worry about, no huge turkey carcass squatting in your refrigerator all week. Because it is braised in fruity Riesling wine and stock, this white meat is light and juicy. The dish takes its cue from two French traditions: Coq au Riesling--a kind of Coq au Vin but braised in the fruity white wine of Alsace, and Pissaladiere--a Provençal pizza topped with caramelized onions and Herbes de Provence. Aside from the two hours in the oven, this turkey takes only minutes to prepare, from Herbes de Provence rub to sweet shallot gravy.
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.