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Vino Cotto Turkey with Peaches Green Bean Salad

Poaching then grilling results in a tender and flavorful meat… plus the agro dolce flavor of vino cotto lends a delicious and modern twist. Try this amazing recipe for your next Thanksgiving dinner!

Vino Cotto Turkey

Vino Cotto Turkey with Peaches Green Bean Salad

Montillo Italian Foods
No ratings yet
Prep Time 20 mins
Cook Time 1 hr 20 mins
Course Salad
Cuisine Italian
Servings 6 people


  • 4 cupe chicken stock
  • 1 orange thinly peeled rind only
  • 1.6 oz ginger thinly sliced
  • 4 garlic cloves crushed
  • 2 star anise
  • 1 tsp tsp black peppercorns
  • 9 oz turkey breast skin on
  • 7 oz vino cotto
  • 12 oz baby green beans trimmed
  • 12 oz sugar snap peas trimmed
  • 8 peaches cut into wedges
  • 2 bunches baby rocket trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp tbsp chardonnay vinegar
  • 1 tsp tsp Dijon mustard


  • Combine stock, rind, ginger, garlic, star anise and peppercorns in a large saucepan over medium heat, simmer to infuse (30 minutes).
  • Add turkey, simmer for 20 minutes, then remove from heat and stand in liquid for 30 minutes.
  • Preheat grill to high.
  • Remove turkey from poaching liquid, pat dry with absorbent paper, place on a baking tray, brush with 5.3 oz vino cotto, then grill, basting occasionally, until golden (5-7 minutes). Season to taste, cover loosely with foil, set aside to rest (10 minutes).
  • Meanwhile, blanch green beans and sugar snap peas in boiling salted water, then refresh. Drain and combine in a bowl with peaches and rocket.
  • Whisk oil, vinegar and mustard in a small bowl to combine, toss through bean mixture.
  • Serve salad with sliced turkey and remaining vino cotto drizzled over.
Keyword Vino cotto
Tried this recipe?Let us know how it was!

CREDIT: Montillo Italian Foods

Want to make this recipe? Pick up the item featured in it:

Vino Cotto di Montillo : Sweet “Cooked Wine” Syrup

Montillo Italian Food

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