Preparation:

Rinse turkey and pat dry.

In a shallow bowl, mix flour, salt, oregano and pepper.

Dust turkey with flour mixture; set remaining flour mixture aside.

Heat oil in a wide frying pan over medium heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Transfer to a 4 to 6-quart baking pan.

Add onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes.

Add broth and wine, stirring to scrape browned bits free. Then add bay leaf, thyme and rosemary.

Pour broth mixture over turkey, cover, and bake in a 350° F oven until turkey is very tender when pierced, about 2 to 2 1/2 hours.

Lift turkey from baking pan and arrange in a serving dish.

Measure reserved flour mixture and blend with an equal amount of cold water; stir into pan juices. Cook, stirring, until sauce boils and thickens.

Spoon some of the sauce over turkey; pour remainder in a small serving dish and offer to spoon over individual.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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