I love this with meaty turkey wings, but you can of course do this with either turkey breast or the wings from chickens or a whole rabbit. Don't use the legs or thighs of turkeys, though, as they are a dark meat that doesn't work as well with this recipe.
Heat the fat in a large, heavy lidded pot. Brown the turkey wings in this over medium-high heat. Take your time on this, and get some good browning. Salt them as they cook. Set aside pieces as they brown in a bowl.
When the turkey has browned, add the button mushrooms and sliced onion and brown them; add some more fat or oil if you want. Salt them as they cook.
When the onion and mushrooms are nicely browned, return the turkey wings to the pot and add the thyme, rosemary, sage, bay, garlic, tomatoes, and wine. Scrape up any browned bits stuck on the bottom of the pot with wooden spoon. Cover the pot and simmer very gently for 2 hours.
Check the pot after about 1 hour, and add water if needed; you want the wings to braise, not be in a stew.
When the wings are nearly done, add the olives and cook for another 5 minutes. Mix in the tarragon and parsley and serve with crusty bread, rice, or potatoes.
Cook time reflects younger turkeys, like those you buy in the store, or jakes if we're talking wild turkeys. An old Tom will take much longer, but it will get tender eventually.
Keys to Success
Time. This recipe can take a while if you are using wild birds, but it will get tender eventually.
You can use whatever fresh mushrooms you have on hand, and I really do love using porcini or morels when I have them.
The wine should be what you drink with this. My preferences are the French whites like chardonnay, viognier, a white Cotes du Rhone or a Chenin blanc.