Featured comment
Mercy…I made these last night (I went boneless and skinless like Bjork!) and my, my my…they were flavorful, JUICY and so good! I’ve been following and lurking around POY for quite a while, and I have never reviewed, but this one begged for a 5 STAR, baby!
Joi Whittington
This post is sponsored by Reynolds Kitchens.
Skillet Turkey with Bacon and White Wine!
Things are going DOWN.
Friends, it’s mid-December and we’re fast approaching the full-blown real-deal holidays. I don’t know how it always sneaks up on me like that, but dang. It’s here. It’s time. Our friends have started coming over more often, neighbors stop by regularly with cookie deliveries, family meals have gotten a little more cozy and nostalgic, and weekends are filled with Christmas parties (like ummmm still recovering from our annual white elephant party last weekend – we have the best, most hilarious, white elephanting friends).
Because tis the season of gathering around the table for what seems like a million more times than any other time of the year, I am always in need of easy, manageable, but still festive recipes that feel fancy and beautiful and, just, like, special. 👌
With the manageable/special recipes theme in mind – this year, I partnered up with Reynolds to create a few holiday favorite recipes for their Endless Table, which is basically a one-stop-shop for AMAZING holiday recipes, including this one which is a holiday play on a Pinch of Yum reader favorite: Skillet Chicken with Bacon and White Wine Sauce. Except in this new version, we’re using turkey thighs because HOLIDAY VIBES.
If you’ve ever felt like the whole BIG turkey situation was juuuuust a little too much for you, this is your zone right here.
Where the BIG turkey situation can feel extremely overwhelming to people like us sometimes 👯, the turkey thighs are small-ish and very friendly to work with. You start by frying them up in the skillet to get the skin started in its browning process, and then you use the flavors of bacon and white wine to make them sing for joy and make your house smell amazing, and then you finish it all in the oven to get that crispy, picture-perfect golden brown skin. Ohhhhkay wow. YOU GENIUS YOU.
Be sure to check out this recipe and so so so many more on the Endless Table from Reynolds Kitchens before your next big holiday meal! …or small meal. …or individual snack. For example, there are some pumpkin caramel bars that I made for the Endless Table that require nothing more than a hungry you and a big ol fork to single-handedly devour. Just saying.
May your daaays beee baconnn and white wine! 🎶 Wait. No. But yes?
Print
Skillet Turkey with Bacon and White Wine
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Description
Skillet Turkey with Bacon and White Wine – a simple holiday meal featuring everyone’s faves: shallots, butter, white wine, and bacon!
Ingredients
- 6 slices bacon
- ½ cup all purpose flour
- salt and pepper to taste
- 2 teaspoon herbes de provence
- 3 lbs. turkey thighs with skin
- 1–2 tablespoons olive oil
- 1–2 tablespoons butter
- 2 shallots, thinly sliced
- ½ cup dry white wine
- 1 1/2 cups chicken stock
- dried or fresh parsley for topping
Instructions
- BACON: Preheat the oven to 350 degrees Fahrenheit. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-8 minutes, stirring occasionally. When the bacon is cooked and the fat has rendered, remove from the pan with a slotted spoon and set aside in a bowl covered with Reynold’s aluminum foil, leaving the hot bacon grease in the pan. Turn down the heat, or turn it off completely, while you prep the turkey.
- TURKEY: Mix the flour with salt and pepper and the herbes de provence. Dredge 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 plate. Cover with Reynold’s aluminum foil. You may need to do this in batches depending on the size of your pan.
- SHALLOTS: Add the shallots to the pan with a tablespoon of olive oil and butter if needed. Sauté for 5-10 minutes, until softened and 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.
- BAKE: 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. Bake for 30-40 minutes, stopping every 10 or 15 minutes to baste the turkey with the pan sauce. If the turkey is browning too much, cover with Reynold’s aluminum foil while baking. Remove from oven when the turkey skin is crisped and golden brown, the sauce is bubbling, and the turkey is fully cooked (165 degrees in the thickest part). Remove from oven and let rest for 10-15 minutes. If necessary, skim the oil off the top of the sauce. Use the sauce for serving over the top of the turkey or as a base to make gravy.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: American
Keywords: skillet turkey, turkey with bacon, turkey recipe
This post was sponsored by Reynolds Kitchens.
Can I be really honest….thighs make me nervous (mostly my own but still). But they are supposed to be more juicy. Not mine they are just slightly plump. This dish does look absolutely spectacular. If I made this, I would hardly believe it myself. We have white elephant exchanges too and they are a blast. You don’t even want to know what hubby and I came up with this year.
You’re funny Laura! 🙂 I feel the same way! But thighs are so yummy!
Woah – it is like you read my mind! I was going to adapt your chicken version for turkey! This makes it 10x easier. I’ve even gone to the butcher today to pre- order the thighs for Christmas. He was quite intrigued – I mean who orders only thighs for Christmas dinner?! But when I told him the recipe, he wanted to make it himself. We both agreed that dark meat is best 🙂 He was also super grateful because everyone always orders ONLY the breast, so he has loads of thighs and legs just laying around after.
Haha so great! I love that!
Made this all the way from Spain to celebrate a strange (and intimate) 2020 Thanksgiving. Loved it so much, we’re cooking this again for Christmas. Thank you!!
Beautiful recipe! I’m always a sucker for the poultry bacon combo!
thanks Debs! ME TOO.
YES whole turkeys do intimidate me, so this recipe is just perfect for me! The flavors sound perfect… white wine and bacon? Love it!
Yes! So much less intimidating than a whole turkey.
I am always looking for new ways with turkey. We only eat it on Thanksgiving or sometimes ground turkey in our meatballs and tacos. Looks like I could do this with chicken thighs as well.
I love ground turkey too! 🙂 And good call with the chicken thighs – that’s what the original for this recipe was based off of.
I did turkey drumsticks and Cornish hens last year – this year I just might have to try turkey thighs instead – because -B.A.C.O.N. !!!!!
Right? BACON BACON BACON!
I am such a sucker for anything that I can make in my skillet. Yum!
Kari
http://www.sweetteasweetie.com
Me too! I am in love with my cast iron for recipes like this.
This is the KING of savory, hearty dishes! Bacon and white wine? Amazing!
Thanks Lauren! 🙂
That looks like the kind of thing I dream about.
You and I both! 🙂
Turkey and bacon with wine is a dreamy combination that would win over my entire family hearts.
Thanks Nicole! 🙂
I am hungry already…. only by looking at this turkey:) Perfect dinner!
Thanks Ilona! Hope you like it!
I’m so confused! What is a white elephant party? Is this a US-kinda thing? I’m googling it right now! 😀
xx B
WHAT! Yes, it’s the goofiest thing – it’s like re-gifting or wrapping up really ridiculous things and giving them as gifts.
Looks perfect for holidays. I will be having time to cook. Will give it a try.
🙂 🙂
You are soooo right about wanting quick meals when the holidays get busy. This looks delicious!
It’s always funny how that works. 🙂 Busy cooking season = need for easy meals!
Bacon and white wine? This must be a great meal!
Thanks Medeja!
Been roasting turkey with white wine for years. I usually put brown sugar and herb brine with a bottle of white wine and enough water to cover the turkey and allow it to marinate for at least three hours, but four or more hours (overnight) are better. After putting the turkey in the roasting pan top with half to a whole stick of butter and a fresh but smaller version of brown sugar and herbs in white wine without the salt. When roasted with this method the gravy made from remaining turkey juice is absolutely amazing and the turkey is delicious.
That sounds so awesome Shelley!! Thanks for sharing!
I love this recipe Lindsay! I’d definitely make this for Thanksgiving next year since I usually only have small gatherings.
Perfect! Enjoy, Sabrina!
Lindsay this rocked our Christmas! I only decided to do turkey on like – Monday (4 day before hand, nothing like a last-minute decision but I know you get that!) so when I saw this it was like, perfect! And all those amazing flavours together – even more perfecter! I made it the day before and then we had it sliced cold with the sauce and bacon all just piled up on top of the slices. SO. GOOD.
Thank you!
Awesome, Priscilla! 🙂
I look so beautiful !!! I will try to make it for my kids.
i am sure , they like it.
Thank for share!
Enjoy, Andrew!
This was so great – 1 question – after basting the turkey I couldn’t get the skin to crisp back up – any suggestions?
I’ll see if Lindsay has any tips for you. 🙂
Mercy…I made these last night (I went boneless and skinless like Bjork!) and my, my my…they were flavorful, JUICY and so good! I’ve been following and lurking around POY for quite a while, and I have never reviewed, but this one begged for a 5 STAR, baby!
Awesome, Joi! Thanks!
All I had was skinless chicken breast but I made this with those and it turned out awesome! Thank you so much for the recipe idea. BTW, I am a total amateur when it comes to cooking but always looking for tasty recipes that I can make. With your instructions, this was right up my alley!
That’s great, Mark! Thanks for the comment. 🙂
I am making this dish for six adults with other traditional Thanksgiving sides. How much turkey would I need to prepare? Thank you.
We would aim for 6 lbs of turkey thighs (double the recipe, since it serves 4).
Can this be adapted to be made in an airfryer using chicken thighs?
We haven’t tested this recipe using chicken thighs in the air fryer, so we can’t say for sure if will work. If you give it a try, we’d love to hear back!
Made this all the way from Spain to celebrate a strange (and intimate) 2020 Thanksgiving. Loved it so much, we’re cooking this again for Christmas. Thank you!!