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Braised and Pulled Turkey Pasta

This article is sponsored by Pensez Dindon.

This braised and pulled turkey pasta, topped with a white wine sauce with tender vegetables, is simply irresistible. It’s a comforting, easy-to-prepare dish that is great for the whole family.

Braised and Pulled Turkey Pasta

Braised meat pasta is at the top of my list of my favorite comfort food recipes. Long-simmered ingredients, a creamy wine sauce with tender vegetables; it’s difficult to make it more comforting and delicious!

The recipe I offer here is inspired by Italian cuisine and is prepared using a turkey braised with vegetables, white wine and poultry broth.

Once the meat is cooked, all that remains is to debone and shred it before mixing it with the sauce.

Although cooking takes a little time, the preparation of this dish is disarmingly simple. It is a dish that’s suitable for family meals as well as for entertaining.

Served with a baguette, grated Parmesan cheese and a good red wine, this pasta becomes a real feast!

Why are we using turkey?

Turkey meat is a protein that I really enjoy cooking. Not only because it is low in fat but also because it is high in protein and above all, very tasty!

The different cuts, whether it be the wings, drumsticks or the breast, make this meat very versatile and easy to integrate into a number of recipes: sandwiches, grilled meats, soups, salads, stir-fries, etc.

Which pieces of turkey meat should we choose for this recipe?

Braised and Pulled Turkey Pasta

To make this braised pasta recipe, I use boneless, skinless thighs and turkey drumsticks.

These are two pieces that I really like to use in cooking because they are tender and tasty.

Adding the turkey drumsticks, along with the bone, also adds a lot of flavor to the broth.

But this recipe is very versatile. You could also use a turkey breast or a whole thigh to make it.

How to prepare pulled turkey?

Braised and Pulled Turkey Pasta
Turkey thighs and drumsticks after cooking. All that remains is to remove the bones and shred the meat.

Getting pulled turkey is much easier than you might think.

The method used here is to cook the pieces of turkey over low heat for two hours in a mixture of wine, poultry broth and vegetables.

At this stage, the turkey meat is tender and comes off the bone on its own.

Bone the meat and shred it with a fork before returning it to the pot with the rest of the broth.

Other recipe information

Plate of Braised and Pulled Turkey Pasta

Which pasta to choose? For this recipe, we choose long and flat pasta, such as egg noodles, pappardelle, tagliatelle or even fettuccine.

Can the recipe be prepared in advance? Absolutely yes! Turkey can be cooked and shredded in advance. Everything can be kept for a few days in the refrigerator and freezes well.

When ready to serve, all that remains is to reheat the turkey sauce and cook the pasta.

Braised and Pulled Turkey Pasta
Assiette de pâtes au dindon braisé et effiloché
Yield: 5

Braised and Pulled Turkey Pasta

Temps de préparation: 30 minutes
Temps de cuisson: 2 hours 20 minutes
Total Time: 2 hours 50 minutes

These braised turkey pasta, in a white wine sauce with tender vegetables, are the perfect example of comforting and delicious food.


  • 4 turkey thighs (400 g), boneless and skinless
  • 2 turkey drumsticks (700 g) (see 1st note below)
  • 2 Tbsp olive oil, for cooking
  • 1 tsp salt
  • 1 tsp pepper
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp flour
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 cup white wine
  • 1½ cup poultry broth (see 2nd note)
  • 1 pack of long pasta (about 350 g, see 3rd note)

Ingredients for serving:

  • Fresh parsley, chopped
  • Parmesan, grated


  1. Preheat the oven to 350 °F.
  2. In an oven-proof cooking pot with a lid, heat half of the oil. Sear the turkey on all sides until golden. Season with salt and pepper. Set turkey aside.
  3. In the same pot, heat the remaining oil. Brown the onion, the carrot and the celery for a few minutes, until the onion becomes translucent.
  4. Add garlic and continue cooking for 2 minutes.
  5. Sprinkle flour on the vegetables and mix well. Add thyme and 1 bay leaf.
  6. Deglaze with white wine. Mix well and bring to a boil, until liquid has reduced by half.
  7. Return turkey to pot. Pour poultry broth up to mid-height (see 2nd note).
  8. Bring to a boil, cover and continue cooking in the oven for 2 hours.
  9. Remove turkey from the oven. Debone and pull turkey. Return to pot. Adjust seasoning, if needed.
  10. In the meantime, cook pasta al dente in salted boiling water (follow cooking instructions on package). Drain.
  11. Serve pasta with pulled turkey sauce.
  12. Garnish with chopped parsley and parmesan.


Note 1:  You can also use a turkey breast or a whole turkey leg to make this recipe.

Note 2: The broth must reach halfway up in the pot. It is possible that quantities vary, depending on the type of pot used.

Note 3: Use long pasta, like fettucine, pappardelle or tagliatelle pasta.


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