This turkey with red wine makes the perfect Thanksgiving or Christmas  turkey dish. Moist, flavorful meat, crispy skin, and rich smooth gravy  to make things perfect.

INGREDIENTS

– Turkey Dry brine: – Sea salt – Dried thyme & rosemary – Sweet paprika – Garlic powder – Ground black pepper

Red wine gravy: – Pan drippings – Red wine – Poultry stock – Cornstarch – Cold water

INGREDIENTS

  For stuffing and roasting: – Unsalted butter – Fine sea salt – Ground black pepper – Onions – Oranges – Rosemary twigs – Red wine – Water

HOW TO MAKE

Defrost. Mix the salt and all the spices & rub the turkey very well all over. Refrigerate:  Wrap it well in plastic wrap/cling film.

ROAST:

Preheat oven then melt the butter in a small pan. Use 1 tablespoon of it to smear the  turkey inside the cavity. Rub it inside with 1 teaspoon fine sea salt  and some pepper as well.

ROAST:

Stuff: Quarter one onion and one orange. Place the wedges and the rosemary inside the body. Bind the legs with kitchen twine.

ROAST:

Roast at high temperature for 30 minutes. Flip: Remove from the oven and turn the heat down to 170 degrees Celsius/ 340 degrees Fahrenheit.

ROAST:

Turn the turkey breast side up and brush well with the remaining melted butter. Pour the water into the tin around the turkey.

ROAST:

Roast at a lower temperature for one hour. Check from time to time, if the skin turns too brown too soon, cover it  loosely with aluminum foil.

Rest: Remove from the oven and transfer to a large plate, cover loosely with aluminum foil and let rest for 30 minutes. In the meantime, make the red wine gravy.

Red wine gravy:

Strain the pan drippings into a larger bowl. Refrigerate for about 10 minutes. Remove the fat from the surface of the bowl with a flatter spoon.

Red wine gravy:

Reduce wine: Pour the wine into a small saucepan, reduce by half. It will take about the time you need to cool and remove the fat from the drippings, but keep checking.

Red wine gravy:

Boil: Once the wine is reduced, add the drippings and the stock. Bring to a boil again. In a small bowl, mix the starch and the cold water.

Carefully, pour into the gravy while whisking continuously to avoid clumps. Let bubble for 1 minute or until the sauce is thickened to your liking.

For the best results, read the whole recipe, there are many tips, notes and recommendations. Swipe up or tap "Learn More" below!

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