Turkey in wine (oven)
I have often prepared this recipe when I found a good piece of turkey thigh or drumstick. Ginger is never missing; I slice it thinly and use it in every cut. The procedure is simple, but for the result, it is important not to skip the part about rubbing the meat. The wine is poured only after the meat has been in the oven for a while. I like to leave the last 15 minutes uncovered to develop a slightly browned crust on the surface.
Quick Info
Total time: about 1 hour 30 minutes – 2 hours, depending on the size of the turkey piece
Preparation time: 10-15 minutes
Baking time: 1 hour 15 minutes – 1 hour 45 minutes (including time with and without foil)
Servings: 2-4, depending on the size of the meat piece
Difficulty: easy to medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
- 1 piece of turkey meat (drumstick or thigh; I do not recommend ribs or back)
- 1 piece of ginger, about 2 cm long
- salt
- pepper
- 150 ml white or rosé wine
Preparation method
1. Wash and dry the piece of turkey meat well. Make deep cuts with a knife, at intervals. I make the cuts about 2-3 cm apart.
2. Season the meat well with salt and pepper, especially in the cuts. Don’t be stingy with the massage; the meat needs to absorb the flavor.
3. Cut the ginger into thin slices. Place a slice in each cut made earlier. You don’t need to use all the ginger if you find it too intense, but I put it in every cut.
4. Place the meat in a heat-resistant dish, preferably one that can be well covered with aluminum foil. Do not add liquid at the beginning.
5. Cover the dish with aluminum foil, as tightly as possible, and put it in the preheated oven at 180°C. Leave it for 20 minutes like this to start cooking in its own steam.
6. Remove the dish from the oven, carefully lift the foil, and pour the wine over the meat, ensuring it gets around, not just on top.
7. Put the foil back on and return the dish to the oven. Continue cooking until the meat is easily pierced with a fork. Depending on the size, it may take another 40-60 minutes or even longer. If you have a thinner piece, check after 40 minutes.
8. 15 minutes before the end, remove the foil and let the meat brown uncovered. If you want a more pronounced crust, you can slightly increase the temperature or use the grill function.
Why I make this recipe often
It is quick to prepare, has no complicated steps, and the ingredients are easy to find. The meat remains tender, and the ginger flavor is pleasantly subtle. It’s perfect for 2-3 people when you don’t want to spend too much time on preparation.
Tips and variations
Tips
- Ginger gives a fresh aroma, but don’t overdo the amount if you don’t like the intense flavor.
- To prevent the roast from drying out, don’t bake it uncovered for too long at the end.
- You can check if it’s done with a fork: if it goes easily into the meat, it’s tender enough.
Substitutions
- You can also use turkey breast, but it will be leaner, so I recommend not overcooking it.
- Rosé wine works just as well as white wine. Do not use sweet wine.
Variations
- If you don’t want ginger, you can also try with sliced garlic, but it will have a different flavor profile.
- It also works with green pepper for a slightly different aroma.
Serving ideas
- Plain rice or boiled potatoes go well with the meat to absorb the sauce formed in the dish.
- Green salad or pickles, depending on the season.
- The remaining sauce in the dish can be strained and poured over the meat when serving.
Frequently asked questions
1. Can I use another part of the turkey besides the thigh or drumstick?
I do not recommend ribs or back, as they do not turn out as well with this recipe. The breast works, but it won't be as juicy.
2. Do I have to use wine?
Yes, for the final flavor, the wine matters. If you don’t want alcohol, you can try a splash of diluted lemon juice, but it won’t have the same result.
3. Can I leave out the ginger?
You can, but the taste will be different. Ginger adds a freshness that feels good in this combination.
4. What do I do if I don’t have aluminum foil?
You can use a lid that seals the dish well, but foil helps retain steam more effectively.
5. How do I know the roast is done?
When the fork goes easily into the meat and the liquid in the dish is clear, not pink. Don’t dry out the meat too much towards the end.
Nutritional values
Approximately, for a medium portion (about 200g of cooked meat with sauce):
Calories: 220-250 kcal
Proteins: 35 g
Fats: 5-7 g
Carbohydrates: 2-4 g (from ginger and wine, very little)
These are approximate values and can vary depending on the type of meat, how much fat it has, and how much sauce is consumed.
Storage and reheating
Turkey meat can be stored in the refrigerator, covered, for up to 2 days. When reheating, it’s best in the oven, covered with foil or in a dish with a lid, to avoid drying out. I do not recommend reheating in the microwave, as it tends to dry out the meat. If there is leftover sauce, use it to keep the roast juicy.
The recipe is not ideal for freezing after cooking – the meat changes texture. It’s better to cook as much as you can consume in 2 days.
I have often prepared this recipe when I found a good piece of turkey thigh or drumstick. Ginger is never missing; I slice it thinly and use it in every cut. The procedure is simple, but for the result, it is important not to skip the part about rubbing the meat. The wine is poured only after the meat has been in the oven for a while. I like to leave the last 15 minutes uncovered to develop a slightly browned crust on the surface.
Quick Info
Total time: about 1 hour 30 minutes – 2 hours, depending on the size of the turkey piece
Preparation time: 10-15 minutes
Baking time: 1 hour 15 minutes – 1 hour 45 minutes (including time with and without foil)
Servings: 2-4, depending on the size of the meat piece
Difficulty: easy to medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
- 1 piece of turkey meat (drumstick or thigh; I do not recommend ribs or back)
- 1 piece of ginger, about 2 cm long
- salt
- pepper
- 150 ml white or rosé wine
Preparation method
1. Wash and dry the piece of turkey meat well. Make deep cuts with a knife, at intervals. I make the cuts about 2-3 cm apart.
2. Season the meat well with salt and pepper, especially in the cuts. Don’t be stingy with the massage; the meat needs to absorb the flavor.
3. Cut the ginger into thin slices. Place a slice in each cut made earlier. You don’t need to use all the ginger if you find it too intense, but I put it in every cut.
4. Place the meat in a heat-resistant dish, preferably one that can be well covered with aluminum foil. Do not add liquid at the beginning.
5. Cover the dish with aluminum foil, as tightly as possible, and put it in the preheated oven at 180°C. Leave it for 20 minutes like this to start cooking in its own steam.
6. Remove the dish from the oven, carefully lift the foil, and pour the wine over the meat, ensuring it gets around, not just on top.
7. Put the foil back on and return the dish to the oven. Continue cooking until the meat is easily pierced with a fork. Depending on the size, it may take another 40-60 minutes or even longer. If you have a thinner piece, check after 40 minutes.
8. 15 minutes before the end, remove the foil and let the meat brown uncovered. If you want a more pronounced crust, you can slightly increase the temperature or use the grill function.
Why I make this recipe often
It is quick to prepare, has no complicated steps, and the ingredients are easy to find. The meat remains tender, and the ginger flavor is pleasantly subtle. It’s perfect for 2-3 people when you don’t want to spend too much time on preparation.
Tips and variations
Tips
- Ginger gives a fresh aroma, but don’t overdo the amount if you don’t like the intense flavor.
- To prevent the roast from drying out, don’t bake it uncovered for too long at the end.
- You can check if it’s done with a fork: if it goes easily into the meat, it’s tender enough.
Substitutions
- You can also use turkey breast, but it will be leaner, so I recommend not overcooking it.
- Rosé wine works just as well as white wine. Do not use sweet wine.
Variations
- If you don’t want ginger, you can also try with sliced garlic, but it will have a different flavor profile.
- It also works with green pepper for a slightly different aroma.
Serving ideas
- Plain rice or boiled potatoes go well with the meat to absorb the sauce formed in the dish.
- Green salad or pickles, depending on the season.
- The remaining sauce in the dish can be strained and poured over the meat when serving.
Frequently asked questions
1. Can I use another part of the turkey besides the thigh or drumstick?
I do not recommend ribs or back, as they do not turn out as well with this recipe. The breast works, but it won't be as juicy.
2. Do I have to use wine?
Yes, for the final flavor, the wine matters. If you don’t want alcohol, you can try a splash of diluted lemon juice, but it won’t have the same result.
3. Can I leave out the ginger?
You can, but the taste will be different. Ginger adds a freshness that feels good in this combination.
4. What do I do if I don’t have aluminum foil?
You can use a lid that seals the dish well, but foil helps retain steam more effectively.
5. How do I know the roast is done?
When the fork goes easily into the meat and the liquid in the dish is clear, not pink. Don’t dry out the meat too much towards the end.
Nutritional values
Approximately, for a medium portion (about 200g of cooked meat with sauce):
Calories: 220-250 kcal
Proteins: 35 g
Fats: 5-7 g
Carbohydrates: 2-4 g (from ginger and wine, very little)
These are approximate values and can vary depending on the type of meat, how much fat it has, and how much sauce is consumed.
Storage and reheating
Turkey meat can be stored in the refrigerator, covered, for up to 2 days. When reheating, it’s best in the oven, covered with foil or in a dish with a lid, to avoid drying out. I do not recommend reheating in the microwave, as it tends to dry out the meat. If there is leftover sauce, use it to keep the roast juicy.
The recipe is not ideal for freezing after cooking – the meat changes texture. It’s better to cook as much as you can consume in 2 days.