Elevate your holiday or weeknight dinner with this Skillet Turkey, where crispy bacon and aromatic white wine create a symphony of flavors in a one-pan masterpiece. This dish is both comforting and elegant, promising a delightful culinary experience.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, whisk together the flour, salt, pepper, and herbes de Provence. Set aside. (5 minutes)

02

Step

In a large, oven-proof Dutch oven or cast-iron skillet, cook the diced bacon over medium-high heat for 5-8 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan. (8 minutes)

03

Step

Dredge each piece of turkey in the seasoned flour mixture, ensuring it's fully coated. Place the turkey in the hot skillet and sear for 3-5 minutes on each side until golden brown. Remove the turkey from the pan and set aside on a plate. Cover with Reynolds Wrap® Aluminum Foil to keep warm. (15 minutes)

04

Step

Add the sliced shallots to the skillet along with the olive oil and butter. Sauté for 5-10 minutes, until softened and golden. Pour in the white wine slowly, scraping up any browned bits from the bottom of the pan. Stir in the chicken stock and let it simmer for 5-10 minutes, until slightly reduced. (20 minutes)

05

Step

Return the turkey and cooked bacon to the skillet. Dot the top of the turkey thighs with small pieces of butter. (5 minutes)

06

Step

Transfer the skillet to the preheated oven. Bake for 30-40 minutes, basting the turkey with the pan sauce every 15 minutes. If the turkey starts to brown too quickly, cover it loosely with foil. Remove from the oven when a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C). (40 minutes)

07

Step

Remove the skillet from the oven and let the turkey rest for 10-15 minutes before carving and serving. Garnish with fresh parsley before serving. (15 minutes)

For extra flavor, consider marinating the turkey in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
Adjust the amount of flour mixture depending on the size and quantity of turkey pieces.
Be careful not to overcrowd the pan when searing the turkey to ensure even browning. Work in batches if necessary.
If you don't have an oven-proof skillet, you can transfer the ingredients to a baking dish after sautéing.
Serve with roasted vegetables or creamy mashed potatoes for a complete meal.