Rosé and turkey? Yes. White wine just wasn’t summery enough. Plenty of recipes call for white wine, from butter sauces to mussels, and plenty call for red, from coq au vin to braised beef. But since turkey leg falls somewhere between chicken and beef in terms of white meat versus red meat (I put turkey … Continue reading Rosé Braised Turkey Leg with Sundried Tomatoes, Olives and Rosemary