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 singlehandedly devour. Just saying.
May your daaays beee baconnn and white wine! 🎶 Wait. No. But yes?
Skillet Turkey with Bacon and White Wine – a simple holiday meal featuring everyone’s faves: shallots, butter, white wine, and bacon!
- 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
- 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.
This post was sponsored by Reynolds Kitchens.