Drunken Turkey


If your pot won't accommodate the turkey, cut the breast halves in half crosswise. We've added a little extra brandy to the dish as it finishes cooking because we like the complexity it lends—for subtler flavor, omit the last 1/2 cup.

What you will need

1 cup dried garbanzo beans

1 (5 1/2-pound) whole turkey breast, skinned

2 cups brandy, divided

1 tablespoon extra-virgin olive oil

1 (1-pound) veal shank (2 inches thick)

3 cups Turkey-Saffron Stock

3 cups water

6 thyme sprigs, tied with kitchen string

3/4 teaspoon salt

3 cups (2-inch-thick) slices celery

1 1/2 pounds Yukon gold potatoes, quartered


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