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1
Remove the legs from the turkey and separate into drumsticks and thighs.
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2
Remove the backbone and cut breast in half.
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3
Remove the wingtips.
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4
(If you are not adept at butchery, ask the butcher to do this.)
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5
Reserve neck, all bones and wings for stock.
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6
Cover and refrigerate the breast.
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7
Place the leg parts, wine, onion, carrot, celery, garlic and bouquet garni in a bowl.
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8
Marinate in the refrigerator overnight.
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9
Drain the legs, thighs and vegetables, then boil the wine and bouquet garni, skimming off any foam for 15 minutes, reducing it by one-third.
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10
Set aside.
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11
Meanwhile, separate the turkey leg pieces and vegetables.
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12
Place 2 tablespoons of the oil in a large pot over medium heat.
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13
Season the leg parts on both sides with salt and pepper.
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14
When the oil is hot, add the leg parts and sear until lightly browned, about 4 minutes each side.
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15
Transfer to a plate.
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16
Add remaining oil to the pot.
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17
Add the vegetables and cook until caramelized, about 8 minutes.
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18
Stir in flour and cook 2 minutes, until flour is toasted.
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19
Add wine and stir to release any browned bits.
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20
Return the legs, thighs and bouquet garni to the pot, add chicken stock and simmer until meat falls off the bone, about 2 hours.
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21
Drain legs, thighs and vegetables and strain the liquid through a fine sieve into a saucepan and set aside.
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22
Place the vegetables into a bowl.
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23
When the turkey is cool enough, remove the meat from the bones and shred into a bowl.
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24
Stir in 1/4 cup of the reserved liquid.
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25
Preheat oven to 400 degrees.
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26
Place a roasting pan over medium-high heat and add butter.
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27
Season the breasts on both sides with salt and pepper.
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28
When butter is sizzling, add the breasts, skin down.
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29
Sear about 5 minutes on each side, or until golden brown.
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30
Transfer the pan to the oven and roast breasts for 45 minutes, basting with the butter every 5 minutes.
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31
Remove and let rest for 15 minutes.
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32
Reduce oven temperature to 350 degrees.
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33
Meanwhile, bring a large pot of salted water to a boil.
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34
Add cabbage leaves and cook until tender, about 5 to 7 minutes.
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35
Remove leaves and plunge them into ice water; drain.
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36
Trim the ends of the tough central rib from the leaves.
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37
Place a cabbage leaf on a cutting board (use two if they are small) and place 3 tablespoons of the leg meat and 1 tablespoon of the vegetables at one end.
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38
Season with salt and pepper.
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39
Fold in the sides and roll up like an envelope.
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40
Repeat.
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41
(You should have about 12 parcels.)
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42
Place in a buttered baking pan, seam side down.
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43
Cover with foil.
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44
To serve, bring reserved liquid to a simmer and cook until the sauce lightly coats the back of a spoon.
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45
Heat cabbage parcels in a 350-degree oven for 20 minutes, or until hot.
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46
Slice the breast meat.
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47
Place one cabbage parcel on each plate and fan out 3 slices of breast on top.
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48
Spoon the sauce around and serve.
