Smoked Turkey In Whiskey Sauce

Larry took some smoked turkey out of the freezer for this week’s meat rotation. The turkey was very good on its own, but I couldn’t just serve it that way again. I needed to sauce it up. So, I went to my bookshelves and started looking through my cookbooks for a good solution. I came up with a whiskey sauce to top the turkey.

Smoked Turkey in Whiskey Sauce

We smoked our own turkey, but you can easily buy them already smoked too. The sauce is easy-peasy and only requires a few basic ingredients and a little whiskey; maybe some for the sauce and some for the cook. 🙂 You can also cook the turkey in the sauce too if you want to start with raw turkey or chicken breast.

3 lbs smoked turkey breast or chicken

1-2 onions, cut into wedges

2 cups mushrooms, either sliced or quartered

1 cup chicken broth

1/4-1/2 cup whisky

salt & pepper

1/2 cup heavy whipping cream

1/2-1 tsp each dried oregano, thyme, and marjoram; you can also use fresh herbs too

1 TBSP paprika

olive oil for cooking

butter to finish the sauce

If you are using raw chicken or turkey, brown the meat first. Once it is browned, remove from the heat and set aside to keep warm. If your chicken or turkey is already cooked, skip this step.

Place the onion wedges in a large, hot skillet with oil and butter and brown for about 3 minutes. Add the mushrooms, chicken broth and whiskey, bring to a boil, then reduce the heat to a simmer.

Add the seasonings and the cream. Mix everything together thoroughly, bring to a boil, then reduce the heat to a simmer. Add the butter. I used some of my Bella La Crema specialty butter to monter au buerre (finish with butter) Bella La Crema.

Re-add the chicken or turkey to the sauce, add the paprika and cover and let simmer for about 3-5 minutes, or until the meat is thoroughly heated.

When everything is hot, serve over rice or noodles and enjoy. You already have the mushrooms and onions, so no need for additional vegetables unless you want to add more.

I served it over wild rice, with some warmed bread on the side, and one of our own chardonnays. Because the sauce is a thick, creamy sauce, an acidic white wine is best. The acidity of the white wine will cut the fat of the sauce.

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.