It’s that time of the year again, where we get to eat till our bellies ache! I won’t be indulging in any turkey this Thanksgiving, but if you’re in need of a good turkey recipe, or are just looking to switch up from the old one; I got one for ya!
Riesling Roasted Turkey with Fig and Fall Vegetable Stuffing
1 (16-pound) whole turkey
5 pounds butter, divided
3 bottles of Fielding Estate Winery 2009 Riesling
4 carrots, peeled
4 onions peeled
2 heads celery
2 large celery roots, peeled
4 heads garlic, peeled and chopped
1 cup dried figs
1/2 cup olive oil, plus more as needed
2 loaves white bread
1 quart chicken stock
Salt and white pepper
3 cups all-purpose flour
2 fresh bay leaves
1 bunch fresh thyme leaves, chopped
1 bunch fresh parsley leaves, chopped
Special Equipment: 6 feet of cheesecloth
Stuffing Directions – Dice the carrots, onions, celery, and celery root so that they are all about the same size. Toss vegetables with garlic, thyme, figs, and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. Set aside. Cut the bread into 1-inch cubes. Spread out on sheet pans and toast in the oven until golden. Combine the roasted vegetables mixture with the toasted bread in a large bowl. Melt 1 pound butter and toss with vegetable and bread mixture. Transfer to a baking dish and add enough chicken stock to cover the mixture. Bake for 45 minutes. Reserve stuffing and keep warm.
Turkey Directions – Preheat oven to 400 degrees F. Melt 3 pounds of the butter and combine with Riesling and parsley. Soak the cheesecloth in the wine and butter mixture. Set aside. Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the bay leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper. Loosely stuff the turkey with dressing and place any remaining stuffing in a baking dish to cook separately. Truss the turkey and place on a rack in a large roasting pan. Cover with wine and butter soaked cheesecloth. Roast for about 45 minutes, basting with the remaining butter/wine mixture every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If at any point the cheesecloth becomes burnt, discard but continue basting. Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving.
5 ways you can enjoy wine this Thanksgiving
1. As an ingredient. Adding a cup of Chardonnay to your gravy will ad body and flavor, and bring new life to your potatoes and turkey when tasted together.
2. As an appetizer. Fielding’s 2010 White Conception, with complex aromas of nectarine, honeysuckle, poached pears, almond, orange zest, brioche and Chinese five-spice, will pair well with cheese and crackers or other appetizers you will serve your guests.<<– omg!
3. A white wine with dinner. If you prefer dry wines, try a nice Sauvignon Blanc or an oaked Chardonnay. On the sweeter side, Fielding’s 2010 Estate Bottled Riesling or a Gewurtztraminer go quite nicely with turkey.
4. If you’re a red wine lover. Fielding’s 2009Pinot Noir is the perfect wine to have with your holiday meal. Robust and full of flavor, the tannins will match vey well with your turkey and potatoes.
5. Dessert. Thanksgiving dinner wouldn’t be the same without a helping of pumpkin or apple pie to finish it off. Add a new dimension to the traditional dessert with a glass of Fielding2010 Vidal icewine, an intensely sweet flavor that is well balanced.
Thanks to Fielding Wines for sharing this with us.
Happy Thanksgiving Canada!
peace and love