Much, much better.
It’s like coq au vin, except easier. And quicker. And with turkey.
The red wine was definitely better. I guess I had thought that, since it was turkey, it ought to be cooked with white wine. I’m so glad I tried again, because this one was delicious.
This time, I sauteed the shiitake mushrooms with some garlic (forgetting the garlic last time, I realized after my last post, might have been a fatal mistake), added it onto the turkey like yesterday, also with a thyme sprig, and without the shallot. Then I added the RED wine – the last of a bottle of Pinot noir. 30 minutes, a little gravy making with tomato & butter, and … yum.