• Cooking Time: 340
  • Servings:
  • Preparation Time:


  • 1 ½ lb bacon slices
  • 20 pearl onions, peeled
  • 3 lbs small red potatoes
  • 1 turkey, approx. 24 lb
  • 12 garlic cloves, peeled
  • 8 cups chicken stock
  • 6 cups brandy
  • 2 bay leaves
  • Several fresh lemon thyme sprigs
  • 1 cup fresh chopped fennel (stalk and fronds)
  • 2 ½ lb. button mushrooms
  • 2 cup raisins
  • 1 stick butter, melted


  • Preheat oven to 425.
  • Soak raisins in two cups brandy for 2 hours. Drain into bowl.
  • Set brandy and raisins aside.
  • Brown bacon on medium high heat.
  • Chop small.
  • Return to pan.
  • Add the garlic, bay leaves, thyme, fennel, soaked raisins, and mushrooms to the bacon. Stir.
  • Place in the turkeys’ cavity.
  • Seal the cavity.
  • Place turkey in large roasting pan.
  • Surround the turkey with the pearl onions and potatoes in the roasting pan.
  • Add stock, butter, and brandy (including brandy from raisins)
  • Place in oven.
  • Keep at 425 for 10 min.
  • Reduce to 325.
  • Cook turkey at 325 approx. 5 ½ hrs, or until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 170 degrees F in the breast, basting every 30 to 45 min.
  • When turkey is done, plate turkey, add stuffing from cavity to bread stuffing, bowl (separately) potatoes and onions, and serve with traditional holiday fair – Grilled vegetables, savory bread, and buttered raisin stuffing.


This is my permutation of Coq a Vin. Which means bigger, tastier, juicier, deliciouser, and nothing like the original.

Categories: Main Dish  Oven  Poultry 

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